Home » Sweets & Desserts » Caramel Custard

Milk – 300 milli
Egg – 2
Sugar – 30 gram
Jathikka – one pinch

Method of preparation
Take the caramel in a thick bottom vessel and dissolve it with sugar syrup. Boil it till it becomes red colour. Transfer the content into the pudding vessel and keep it close. Boil the milk. When the milk gets boiled add the beaten egg and the prepared sugar syrup .Add the grated jathicka into it and cover it with ghee greased foil paper and close it . then heat it for one and half hour. When it get cooled transfer the content into another vessel. Later serve

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