Dish of the Week, 25th September 2018 – Caramel Custard by Chef Hemantha (With Recipe!)

Hello, Foodies and Buddies!

It’s time for the final edition of Chef of the Week for September and we have a real treat in store for you: Delectable Caramel Custard by Chef Hemantha!

We asked Chef Hemantha exactly what Caramel Custard was and she answered, “Caramel custard or caramel pudding is a cold dessert. This is a dish I learnt from my mother. While growing up it has been our comfort food amongst my siblings.”

This is a favourite dish of Chef Hemantha as she described to us the duality of Caramel Custard. She said, “This is one of my favourite dishes – both in terms of cooking as well as relishing. It is simple in terms of ingredients and in terms of making yet it is exotic in looks as well as in taste.”

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This is a dish with a very special in Chef Hemantha’s heart as it invokes memories of her mother. She told us, “My mother passed away at the age of 52 in 2012. She was this naive person who didn’t understand the world around her much but was very affectionate and found so much joy in feeding people from a very young age.”

“Through FoodyBuddy I got to share her legacy with lot more people. Thank you so much for the opportunity. My only regret is that I am not able to contribute much because of work commitments.”

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Chef Hemantha’s mother, Sridevi

This is one of the most special things we have heard on FoodyBuddy and we would like to thank Chef Hemantha for blessing us with the legacy of her mother. Thank you so much, ma’am 🙂

Chef Hemantha even provided us with a full recipe for this amazing dish!

Recipe

Ingredients
1. Milk- 250ml
2. Sugar- 100gms
3. Eggs- 2
4. Vanilla Essence- 5ml

Tools Required
Large Mixing Bowl
Hand Blender
Spoon
Pressure Cooker
Cooking Bowl
Serving Plate

Preparation
1. Blend all ingredients together with the hand blender in a large mixing bowl.
2. Rinse a small round flat-bottomed metal bowl.
3. Sprinkle sugar on the wet surface and caramelize on a stove. Keep turning the vessel while heating to ensure uniform caramelizing. Stop when the sugar melts and spreads into a golden brown coating at the base.
4. Add the mixture to the bowl
5. Pressure cook for 3 whistles
6. Cool and refrigerate
7. Flip over onto a serving plate before serving

While it may seem like a real challenge, Chef Hemantha assured us that there is only one thing to look out for.

She said, “While caramelizing the sugar, we need to figure the right moment to stop to get the delicate balance of colour and flavour, of bittersweet taste which is the highlight of this dish.”

Finally, we asked Chef Hemantha if she had any other dishes she was looking forward to making famous on FoodyBuddy and she replied, “Paneer Buns, Cinnamon Buns and maybe Crab Curry.”

Thank you so much for sharing this with us, Chef Hemantha. It is one of the most impressive dishes on FoodyBuddy and we wish you all the best going forward 🙂

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