Caramel Custard
A short home-style guide to Caramel Custard, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Eggs (Anda)No eggs? Use paneer or firm tofu in curries and rice dishes.
- Milk (Doodh)No milk? Use milk powder mixed with water, or diluted tinned milk.
- Sugar (Cheeni)No sugar? Use jaggery (gur) or honey, added gradually.
In the oven
- Melt sugar into caramel in a mould.
- Pour in whisked eggs, milk and sugar and steam or bake gently until set, then chill and unmould.
In the air fryer (about 50 min)
- Melt sugar into caramel in small ramekins.
- Pour in whisked eggs, milk and sugar, cover each with foil and air fry at 150°C for 18 to 22 minutes until set with a slight wobble.
- Chill and unmould.
Air fryer tip: Small ramekins work best. A big mould won't set evenly in the air fryer.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.