Dr.Ajit's Prescription for Orgies: Caramel Custard Delight

Hey guys!

Thanks for the yummy recipes (manna from heaven for a single guy like me who's staying alone). I did notice that there have been no desserts so far. 

Maybe it's because they are generally messy and difficult to make. Or more possibly, it's because of the legendary gay fixation with Body mass index no one wants to add the extra inches onto themselves or their boyfriends. 

Relax dudes! Love handles (on your partner) are great to avoid falling off during violent sex.

This is a simple variation of the numerous caramel custard recipes I've come across. And it works fine. I've lent it to a few of my straight friends and if they could successfully implement it, no reason why a 
self-respecting gay guy can't cook up this mouth-watering dessert. So here goes:

To serve: 6 (that's an orgy!)

Ingredients:

1) Eggs: 3 large (4 if medium to small sized)

2) Milk (preferable to used full cream milk though toned milk can do the job) - 500 ml

3) Sugar - 7 tablespoons (+ 2 for caramelizing) You can adjust this on subsequent occasions as per your sweetness requirements.

4) Vanilla essence - 1 teaspoon (alternatively if you want to add an Indian flavour to it, you can use elaichi/ saffron etc.)

5) Whipped cream and cherries/nuts for decoration (this is purely optional and does add to the aesthetic value - a great cover up effort in case the recipe fails)

And now how to go about it:

1. Boil the milk with 7 tablespoons of sugar till the volume gets reduces by about one fifth (Simmering for 10-15 minutes after the milk boils should be sufficient). Be careful to stir periodically to avoid burning of either the milk or sugar. Set aside to cool.

2. Take a flat bottomed stainless steel vessel (the steel tiffin carrier dabba's are ideal) preferably with a tight lid and carmelize the 2 tablespoons of sugar in it. If the dabba does not have a lid, you should have aluminium foil to cover it during the cooking stage. Caramelizing is the only tricky part as one has to avoid charring while doing it. I find it easy to add 3 tablespoons of water to the sugar and heat the vessel at a slight distance from the flame holding it with a pair of tongs. As the sugar turns brown and sticky, keep rotating the vessel and tilting it so that the caramel coats as much of the vessel as possible). Set aside. It's vital not to have your boyfriend distracting you during this step as, if the caramel chars, it's tough to clean the vessel later.

3. Beat the eggs with an egg beater/ mixie and add the cooled milk to it. Mix in the essence and pour into the caramelized dish. Cover with lid/ aluminium foil(in this case, secure it tightly with a string so that it does not come off) and place the vessel in a pressure cooker. Use a cup of water and pressure cook with the whistle. Simmer for 30 - 40 minutes after the first whistle.

4. Allow it to cool before removing the vessel. Using a knife gently separate the sides of the custard from the vessel walls. Invert on to a large deep plate/ tray. Refridgerate till cold. Decorate the browned top surface with whipped cream and cherries/chocolates/nuts if you wish (or if you find a better use for the whipped cream, go ahead by all means).

Tips:

1. The more the amount of caramel you coat your vessel with, more the browning of the final product. And caramel does mask the eggy taste quite effectively too.

2. One can add chopped cashews/ almonds/ raisins into the mix before cooking if one wants to indianize it further.

3. Make sure you get your boyfriend to run the extra mile if you don't need the love handles.

happy cooking!

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