Extra Rich Caramel Custard

Heat a cup and a half of full cream milk till warm. Add half a cup of condensed milk to it. Taste if more sweetening is needed. Add more condensed milk if needed to sweeten more. Beat 3 eggs with a tsp of vanilla. Don't overbeat. Take warm milk and rapidly mix the egg mixture with the milk mixture. I find adding a tbsp of store brought custard powder to this add to the taste.

Heat 3/4 cup of sugar and a few drops of water till sugar dissolves. Swirl around the pan to ensure even heating. Once the sugar caramelises to a golden color take off heat and pour in the baking dish you will be making custard in. Swirl to cover the entire surface of the pan. Once the caramel sets pour the custard mixture in the baking dish.

Bake in a Bain Marie- Fill a larger dish with water till the level reaches half way up the baking dish. Cover the baking dish with foil. Bake for 45 minutes at 180 degrees or till done.

Variations you can have by adding one of these to the custard mixture:
lemon zest
Ginger powder
Coffee
Cinnamon
All Spice and dark rum
orange zest

Thai Prawns with Lemon Grass

I have been craving spicy foods. That part about these few months wasn't a myth. I usually love simple continental fare but these days its mostly Indian and Thai. Now that I am over my meat and fish aversion I can cook them again. I was thinking of what to do with the prawns I had brought and I rembered the Thai curry paste lying in the cupboard. I usually have a stalk or two of lemon grass in my freezer. They are absent from the shelves most days in the supermarket so when I do find them, I buy in bulk. They freeze really well and last for 2-3 months easily.

Thai Prawns with Lemon Grass

You will need enough prawns for two people. Never purchase prawns that are curled up. They are not fresh.

Red Thai Curry Paste, about 1/2 tbsp for 12 prawns.

1/2 tsp Fish Sauce

1 tsp Soy Sauce

Fresh garlic, ginger, coriander and lemon grass

Salt, Red chilly powder/ flakes as per taste

Lemon juice and Lemon rind

Marinade the prawns for 15 minutes in a few drops of lemon juice, soy sauce and fish sauce.

Heat 1 tsp sesame oil or vegetable oil. Add thinly sliced fresh ginger, garlic and lemon grass.

Saute for 2 minutes. Add red thai curry paste. Cook for a minute. Add the plump pink prawns, red chilly. Cook for 7-8 minutes till prawns are done. Squeeze a few drops of lemon juice on top. Grate rind of half a lemon on top. Sprinkle chopped coriander leaves. Serve.