ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

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Friday, March 5, 2010

JELEBI CARAMEL CUSTARD

6 Jelebis (available in any Indian Sweet stall)
3 eggs beaten
½ tsp vanilla essence
½ litre milk
6 tablespoons sugar
A pinch of salt
4 tablespoons flour
1 teaspoon butter

Take a flat bottomed baking dish and grease it well with butter. Boil the milk and keep aside. Pre heat the oven till slightly warm. When the milk is slightly cold add the eggs, vanilla essence, flour and sugar and beat well till there are no lumps. Pour a thin layer of this mixture into the baking dish and let it set in the warm oven till it forms a base. Take out the dish and arrange the Jelebis in it. Pour the rest of the mixture over the Jelebis and bake for about 15 to 20 minutes till the custard sets and is golden brown on top. The custard should be moist and not dry. Garnish with sliced cashewnuts or pistachios.

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