• Caramel Custard

    Caramel Custard

50 min 40 min
Vitamin rich Low fat Low calorie


  1. For the caramel syrup, heat up a 16 cm Low on highest heat till the red indicator of the visiotherm reaches the frying window.
  2. Add the sugar, lower the heat and caramelize till golden brown. Pour immediately into a flat bottomed mould.
  3. Beat the eggs lightly and add vanilla essence to it. Dissolve the sugar in milk, mix in the beaten eggs and blend well.
  4. Then pour into the caramel – lined mould and cover with grease proof paper. Following the AMC cooking method for steaming, steam in a 24cm roaster (with steaming accessories) for 30 minutes till the custard sets.
  5. Remove the mould from the unit and chill.
  6. To serve, loosen the edges of the custard with a sharp knife and invert onto a suitable serving platter. Cut into wedges and serve.

Nutritional values per portion: 198 kcal