½ cup (120ml) water + ¼ cup (60gms) custard powder
Bread crumbs from 6 slices
Instructions
A large pan, add ½ sugar to prepare the caramel. Leave it untouched for 4-5 minutes until the colour starts changing to amber or golden. Take it off the head and immediately transfer to a 6 inch cake pan.
Swirl the caramel around, be careful the pan will get hot. Set this aside.
In a bowl, combine the water and custard powder.
In a sauce pan, add the milk, sugar and vanilla and bring it to slight simmer. Add in the custard powder slurry and bring to a boil.
Lower the heat. Add in the bread crumbs and mix really well.
Transfer the custard on top of the caramel in the cake pan.
To make a steamer, in a Kadhai set a small wire rack and fill it with water upto an inch.
Over the wire rack set the cake pan, cover and steam for 25 minutes on low- medium heat.
Once cooked, allow the cake pan to rest for 15 minutes before flipping the caramel custard over.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/caramel-custard-easy-recipe/