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Navroz, aka the Parsi New Year, falls on August 16 this year. And like most festive celebrations, Navroz also involves a large feast with multiple dishes, including the signature, classic dessert caramel custard, traditionally served at Irani cafés. A smooth, glossy, and slightly jiggly baked dessert, caramel custard is immediately recognised by its golden-brown top. And you can make this dessert at home in the Usha OTG with just a handful of ingredients. The upper and lower heating elements of the OTG provide gentle, steady, and uniform radiant heat, which helps the delicate egg mixture cook evenly without curdling. It also comes with a baking tray, which means you are not struggling to find one that fits the OTG.
Read ahead for the detailed, step-by-step recipe of caramel custard along with key tips.
Image Credits: Canva
Caramel Custard: Ingredients
Despite its iconic status and sophisticated look, the caramel custard requires minimal, easily available ingredients:
For the custard:
- Eggs: 4 large eggs
- Milk: 2 cups (full-fat for richness)
- Sugar (for custard): 1/4 to 1/2 cup (adjust to taste)
- Vanilla Extract: 1 teaspoon
- Salt: A tiny pinch
For the caramel:
- Sugar (for caramel top): 1/2 to 3/4 cups
Step 1: Prep the OTG & Make Caramel
Image Credits: Canva
The first step is to get your OTG ready. Preheating ensures the equipment reaches the temperature required to cook the dish as per the recipe. Starting cold creates hot spots and uneven texture. Set your OTG to 160°C to 170°C in bake mode, with both top and bottom heating elements on.
Now, make the caramel by heating the sugar in a heavy-bottomed pan on medium-low heat without stirring. Let the sugar melt and turn golden-amber in colour. Once it changes colour, pour it into a baking dish. You can also pour it into individual ramekins if you’re making individual portions. Swirl while pouring to coat the base evenly. Let it harden.
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Step 2: Make the Custard Base
Image Credits: Canva
Start on your custard by warming the milk in a saucepan just until it is hot. Make sure not to let it boil. Now, slowly stir in the sugar set aside for custard until it dissolves. Let the mixture cool slightly. Next, start the custard base by adding eggs, vanilla extract, and a pinch of salt to a large bowl. Using the USHA hand mixer on its lowest speed, beat for about 20–30 seconds, just until the eggs are combined and slightly loosened. Do not overbeat or whip in air, as bubbles can affect the smooth, silky texture of the custard. Slowly pour in the warm milk while continuing to mix on low speed. Lastly, pour the liquid through a fine-mesh sieve to remove any lumps. Straining helps achieve the signature smooth, melt-in-the-mouth texture.
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Step 3: Prepare the Water Bath and Bake
To make a caramel custard in an OTG, you need to use a water bath. The water surrounds the moulds, shielding the delicate egg protein from direct, harsh heat. Place your caramel-lined dish inside a larger deep baking tray. Pour boiling or very hot water into the outer tray until it reaches halfway up the sides of the custard mould. Carefully transfer the setup into the preheated OTG and bake at 160°C–170°C for 40 to 50 minutes. The custard is done when the edges are set, but the centre still has a slight jiggle.
Step 4: Chill And Serve
Image Credits: Canva
Once the custard is done, remove from the oven and water bath. Now, let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight. To take the custard out of the mould, run a knife around the edges and invert onto a serving plate. Be careful not to let it slip or slide. Slowly invert to let the liquid caramel flow over the top.
Caramel Custard Recipe: Key Tips
The caramel custard isn’t complicated, but every step requires precision because of the ingredients involved. The sugar can turn from caramel to bitter, the custard base needs to be lump-free, and you have to whip gently to prevent air bubbles from forming. However, if you follow simple tips, you can avoid these common mistakes.
The caramel is arguably one of the trickiest parts of the recipe. To get that glossy top, first and foremost, don’t stir the sugar when making caramel. Rather, swirl the pan gently and constantly watch the colour; remove it immediately before it turns dark brown or tastes burnt and bitter. Lastly, when you pour the caramel into moulds, let it cool and harden completely before adding the liquid custard layer on top.
Now, with the custard mixture, use the whisky briefly and only after adding the eggs, vanilla and salt. Use it on the lowest speed and only briefly to prevent air bubbles. Also, strain the mixture for a lump-free base. It also helps remove excess bubbles. Lastly, always stop cooking/baking when the edges are set, but the very centre still wobbles slightly. Don’t wait for it to set inside the oven because it will finish setting as it chills.
