Caramel Custard

This is my grandpa's (my mom's dad) favourite dessert. He has been Diabetic for a very long time, and is very strict about what he eats. The only 'sweet' stuff he will ever eat is the Caramel Custard. He likes the bitterness from the caramelized sugar and the not so sweetness from the custard.

Grandpa - Thatha but I fondly call him Thathi :D; is always all praises for anyone who can serve him a good tasting Caramel Custard. So when I was in India this time, I gave it a try at mom's place, where grandpa was visiting us from Bangalore. My granny was there too, she preferred to watch us doing this ...and by us I mean my mom, my bro and myself. It did look like too many cooks would spoil the broth, but thankfully it turned out perfect...Thatha's verdict! :)

You will need:

1/4 cup granulated sugar

3 cups milk, boiled and hot

4 beaten eggs

1/4 cup granulated sugar

1/2 tsp vanilla

Lightly butter 6 custard cups/ porcelain ramekins. Preheat oven to 325 F.

Melt 1/4 cup of sugar in a small heavy pan, stirring constantly, until the sugar turns a golden brown; at this point you can decide if you want the caramel to be sweet or bitter. If you want it to be bitter, then continue heating till the sugar syrup turns a nice amber colour. Pour immediately into prepared custard cups.

Add a small amount of the hot milk to beaten eggs in a slow stream, stirring briskly. Make sure you do this quickly otherwise you will land up with scrambled eggs, we don't want that!!

Now you can add remaining milk; add 1/4 cup sugar and the vanilla, blend well. Pour mixture into custard cups. Set cups in a large, shallow baking pan in the oven. Pour hot water into the large baking pan to a depth of about 1 inch.

Bake for about 45 minutes, or until a knife inserted in center comes out clean. Unmold into shallow dessert dishes or plates with an edge, to serve.

This was easy and a winner, now Grandpa tells his friends that I can make good Caramel Custard too ;)