Cafe Uno turns Turkish and how!

-Shivani Mohan

The Turkish Food Festival at the All Day Dining restaurant, Cafe Uno, at Shangri-La’s - Eros Hotel, New Delhi presents Chef Gazi Ciftci from Shangri-La Bosphorus, Istanbul, an enchanting retreat in the capital of empires to delight the gastronomes of Delhi with his tantalizing Turkish creations. 


The festival that started on March 7  is on till March 16, 2014 during dinner from 1900 hrs -2300 hrs. So you have 3 more nights to savour this exotic fare in the form of a lavish buffet dinner.

Chef Gazi Ciftci from Shangri-La Bosphorus, Istanbul

Chef Gazi Ciftci who went to Culinary school at the young age of 12, has a deep understanding of traditional Turkish food. He agrees that it is a lot similar to Mediterranean and Lebanese cuisines that Indians are more familiar with. As part of the ancient Ottoman empire, the neighbouring states had similar cuisines. But he emphasises that Turkish food is also not  just about doner kebabs and shawarma. Those are what one would call street food or snacky food. But he specialises in serving Turkish food the traditional way which is an elaborate course-wise meal.

Turkish Mezze

Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Caucasian, Middle Eastern, Mediterranean and Balkan cuisines.

Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations. Turkish cuisine varies across the country. 

I ask Chef Gazi if there are any well defined regions as far as Turkish food goes? He says there are almost 81 small cities in Turkey and each city has a distinct style or flavour even though the ingredients may be same. However he categorised broadly that the west prefers very light, bland food while the east of Turkey prefers hot and spicy kebabs.

The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetables such as eggplant, zucchini, cucumber and leafy vegetables in the form of stuffed dolmas and fish. 

The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh). The western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking.


The buffet spread at Cafe Uno looks alluring and very attractive with bright blue tiled motifs all around. There are beautiful blue pottery plates adorning the walls and blue eye symbols that are meant to ward off evil spirits. I am reminded of Isfahan of years ago.



The Turkish salads are refreshing and use a lot of fresh vegetables we are familiar with. There is a lot of hung curd with assorted flavourings and ingredients such as fresh herbs and carrot. The cracked wheat salad is full of flavour and delicacy.

Turkish Yogurt Soup

For soup there is a very home-style yoghurt soup which is thickened with rice and some herbs. It gives me an after taste of Indian kadhi without the turmeric. There are Turkish style skewers that you can get grilled on order with a selection of prawn, chicken, lamb and tenderloin.

Lamb with Eggplant-Yin &Yang

Tenderloin

Fish in clear sauce

In the main course, there is a delicate blanched fish in a thin, clear sauce, a robust chicken preparation with peppers. There is a lamb dish served on a bed of eggplant puree that reminds me of Mousakka but has some of it's own unique interludes. The roast tender loin looks well cooked. The good part is that if you are not a very adventurous eater, there is a sumptuous Indian and continental selection on the side so that you can take solace in familiar tastes if at all your Turkish discovery does not go as you expected, although there are very rare chances of that.

Sutlac-Turkish Rice Pudding

Baklava

Turkish Pide

But the desserts are simply breathtaking. The Baklava has layers of mystery and wholesomeness. I suggest you go easy on the main course just to nibble langorously at one whole piece of this divine Baklava. The Sutlac or Turkish Rice Pudding is like our kheer, only it comes with a Creme Brulee like caramelised topping. A perfect East meets West dessert that defines Turkish cuisine. There is even a Pumpkin dessert, very low on sugar and tender (perfect for diabetics, but I am intrigued by how beautifully they have used pumpkin in a dessert)!

Yellow Pumpkin Dessert

The dainty Turkish tea-coffee counter

I am feeling sinful and sleepy. I have to drive back home. Aaah! There's help at hand. Steaming hot freshly made Turkish tea and coffee is available. The tea-coffee service is dainty and exquisite with alluring aromas wafting one part of the coffee shop. I want to sample both and decide what I want. Both are traditionally taken black, without any milk or sugar. The tea is delicate and mild while the coffee is as strong as they come and could wake up a hungover person in one sip. Needless to say I settle for the tea!


Dinner Buffet  is priced at Rs 2100+taxes per person. Children can enjoy the meal at Rs 1200+ taxes.

Inaugural Concert of Piano Club at Nostalgia,1911 Brasserie, The Imperial

“The piano keys are black and white
but they sound like a million colours in your mind.” 
― Maria Cristina Mena

Bored of the overtly Punjabi and boisterously 'Balle Balle' food and entertainment one gets to have in Delhi? There are times when you want to get away from the cliched and the catastrophic culture curry. There is a lover of classical music hiding inside all of us. One just has to expose one's sensibilities to the finest influences from the world. As far as refinement goes, perhaps nothing in the world can beat the sound of the piano playing classic symphonies. It is a sound rich and evocative, that envelops you in sweet sentimentality and rich reverie. Fluid and frolicky, one moment, pensive and full of pathos, the next, the piano is an instrument of sheer poetry and passion.

Marouan Benebdallah - Hungarian Moroccon Pianist playing mesmerising audience with his recital

Nostalgia at 1911 Brasserie- Classic European restaurant at The Imperial orchestrated the launch of Piano club on Steinway on 10 Mar 2014, to initiate extravagant live concerts with unique artists and mega performances each time, promoting the live music heritage of the hotel. The evening commenced with an astounding experience filled with the notes of unmatched piano music, recited by the magical fingers of the undisputed maestro, Moroccan Hungarian Pianist Marouan Benabdallah in association with Hungarian Information and Cultural Centre. Possessing a deep musical interest that transcends the confines of the instrument, Marouan’s performance was  superbly evocative leading to overwhelming response by the crème de la crème present, to share the joy of fine music on the finest musical instrument.

Vijay Wanchoo- Sr. Executive VP and GM The Imperial addressing the audeince at the piano club launch at Nostalgia, 1911 Brasserie

Vijay Wanchoo, Sr. Executive Vice President and GM expressed his views on the proud occasion: “Progressing towards luxe and unique live concerts on Steinway, post its launch at Nostalgia in 2013, this evening embarks our sojourn towards creating a Piano Club which puts into form sit-down live concerts lending an ecstatic aura and matching the repertoire as well as the legacy of the hotel.” He further said “ We thank our partners – Hungarian Information and Cultural centre for making this true and bringing in an exceptional artist like Marouan. We plan to organize many such great events in the months to come, sweeping the enthusiastic music lovers with unique performance and brand new melodies each time. Since the restaurant serves classic European recipes and is filled with the old world ambience these one-of its-kind live concerts will surely make the experience larger than life.”

Tibor Kovacs- Director Cultural Counsellor Hungarian Information and Cutural Centre

Marouan Benabdallah, the renowned concert Hungarian –Moroccan pianist  enthralled the audience with his dynamic recitals and numerous sequences inspired the gathering, whilst he drew audiences into the very heart of the music, during his live performance for the evening. 

An arresting artist who brought tenderness to the lyrical musings and vigour to the touch of chords as expressed by his fans, left the audience speechless and spellbound with his smashing recitals each time he touched the piano. No wonder, New York Times praised him for his “Resourceful pianism, lyrical instincts and thoughtfulness”.

The evening concluded with a lavish spread of traditional European recipes from Nostalgia teasing the taste  buds in the midst of praises for the musical maestro while few were found raising a toast.

About Nostalgia, 1911 Brasserie

1911 Brasserie at The Imperial, embraced with etchings of Delhi Durbar, takes one back to yester years with ‘NOSTALGIA’. Bringing back all time western favourites, it offers a selection of traditional European fare with typically old world continental cuisine carefully put together for creating delightful evenings. Ushering in a host of elegant changes, rich and colourful history combined with old world reflections comes alive with the evergreen specialties from the western cuisine. These exquisite specialties are paired with the new and old age wines, against the background of unmatched live music experience of Steinway Piano from Sunday to Thursday and live Saxophone music on weekends, recreating the golden era of Jim Reeves, Louis Armstrong and Elvis Presley. In this picturesque, satiating setting , one can indulge in the brand new yet ‘old’ dinner menu and even dance with one’s partner in a candle lit ambience bejeweled with exquisite flower arrangements, paving way for an unforgettable romantic night. The setting is sure to compliment the overall grandeur! Whatever your mood is, you would be spoilt with signature dishes such as Vegetable Terrine with Goat cheese, Salad Lyonnaise, Scottish Smoked Salmon, Traditional Roast Spring chicken, Traditional Pepper Steak, Lobster Thermidor, French Duck breast “A L’orange”, French Lemon Tarte, flambéed on your table side in a resplendent setting. The fine selection of wines from The Imperial’s wine list adds to the ecstasy, offering a sheer delight.

From L t o R- Marouan's mother with Tobor Kovacs- Director cultural Counsellor HICC with his wife and 2 more guests

Note from the Hungarian Information and Cultural Centre:

It's not just by chance that Hungary's only Cultural Centre in Asia has been established in Delhi.  Hungarians have always turned with great respect and appreciation to India, to its vast and ancient culture, to its depth of philosophy and religions and its post-Independence democracy. India, with its rapidly developing, dynamic economy, and being a regional superpower in Asia, has been playing a strategic role in Hungary's foreign policy. The Hungarian Information and Cultural Centre, founded in 1978 and working continuously for the last 36 years, is located on 'Janpath', one of the posh localities of the capital. The building of the Hungarian Centre, also known as Baikunth, contemporary and of the same style as the other major public buildings, is one of the most attractive mansions of the capital. This advantageous location has always given a kind of prestige to our Centre. During the 36 years of its existence the Hungarian Centre has become a prestigious institute and has been regarded as one of the best and most frequented cultural institutes in Delhi. No doubt that it has become a favourite meeting point for the Indian intellectual circles since it offers a variety of interesting programmes almost every day, be it a concert, a filmshow, a scientific lecture, Hungarian language classes or an art exhibition. It is not only Indian visitors who, over the years, formed a very positive image of the Hungarian Centre, but the cultural diplomats of the former and the newly joined member countries of the European Union also keep it in a very high esteem.Delhi's audience has a daily choice of world-class cultural programmes. The Hungarian Centre competes successfully with the cultural repertoire of such countries like Germany, Great-Britain, Japan, France or Russia. Our Centre's activities, besides Delhi, take place in 15 other cities of India.

Chef of the Week: Nira Singh

Nira Singh

Born and raised in Montreal, Chef Nira, an Indian Canadian, considers growing up in this food epicenter a culinary and cultural privilege.  It was in Montreal that she learned about seasonality and picked up diverse culinary approaches to cooking. 

Named after her childhood nickname, Nini, her restaurant, Chez Nini in New Delhi's Lodhi Colony is the focal point of new age French cooking. Chef Nira carefully crafts a "mindful menu" using locally sourced ingredients from artisan producers. 

Living in New Delhi for the past six years has allowed Chef Nira to grow, learn and put her culinary ideals to practice. She believes that the culinary world has allowed her to live the creative life she always dreamed of. Her inspiration for food comes from artists whose work and lives she admires. Nira's eclectic design sensibility and love for the arts is at full display in Chez Nini, where one can find her personalized touch in every detail. Her beautiful personality and delicate good looks just go on to add to the allure of Chez Nini.

Chef Nira trained at the prestigious ITHQ (Institut de Tourisme et d'Hotellerie du Quebec) in Montreal, Canada’s premier culinary institute. She has been mentored by, and trained under, revered names such as Andrew Whitley of Bread Matters and Chef Daren Bergeron of Fou D'Ici. Here's our Chef of the Week, Chef Nira sharing with us some insights into what makes Chez Nini so special: 

Refreshingly simple decor of Chez Nini with an interesting 'chandelier'

• The hottest selling item on your menu.

The french answer to pizza: our pissaladiere 

Pesto & Mushroom Pissaladiere

• One dish you are extremely proud of creating.

Our Organic Duck burger 

Organic Duck Burger

• Which is the oldest dish on your menu?

Our mushroom ragout over baked polenta, it's loved by vegetarians as much as non-vegetarians. 

• Most expensive dish on the menu?

Our pork belly, we source the safest pork in India. 

• What is the latest addition to your menu?

We recently added a weekly prix-fixe menu that will be a three course offering specially crafted by the chef at the very special price of 1000 INR. It's in the spirit of seasonality and worshopping for our big James Beard dinner. 

• Name some celebrities who frequent your restaurant? Their favourite dishes?

We don't discuss our clients as we want them to feel anonymous and comfortable when they come to us.  

Chocolate Caramel Tart at Chez Nini

• The dish on your menu that gives the most value for money.

All of them, our menu is not very large but we have narrowed down the strongest dishes and have something available for everyone. 

• The best thing about being a chef.

Creating what I want and learning to improve everyday. Also meeting new people everyday. 

• The worst thing about being a chef.

Nothing. 

• The best home cooked dish you enjoy. Who makes it?

 In india is curry and rice....back home it's steak and fries.

• If you were not a chef, what would you have been? And why?

I would have loved to have worked in the art world. I feel most alive and joyful surrounded by creativity and introspection. 

• One chef you really admire and look upto?

Inaiki Aizpitarte from Chateaubriand in Paris. He was a gardner and now one of the best chefs in the world. He is self taught, inspired and very inspiring

• What’s the USP of your restaurant?

Well first that I'm the chef, the proprietor and pretty much everything in between. Also we genuinely use local, seasonal and fresh ingredients. Everything is from scratch and we put a very strong focus on technique and mindful practices. 

• What do you like about the city you are in-Delhi?

It's energizing and never leaves you asking for more! 

• One guest you wish to be able to create a dish for. Who would that be? And what would you serve him/her? 

I get to do that everyday! I'm lucky, I wouldn't ask for any more wishes. 

• Would you like to share a special recipe or two with our readers?

I'm not a strong believer in sharing recipes as much as in sharing technique. That empowers the reader to create their own recipes and have a deeper understanding on how to handle ingredients.  One tip I can give everyone who loves fried potatoes of any sort is to google triple frying. It's explained so well all over the net so I don't need to add my two cents. Indian potaoes are high in sugars so this technique works very well!

Chez Nini upstairs, airy and alive

Women's Day Culinary session at The Imperial

We just finished celebrating International Women's Day yesterday. After the Facebook festoons and the Archies emotional overload and television tomes and the NGO nostalgia and maybe a few lucky bouquets here and there, our lives have come back to normal today. We still bother with the same old routines, multi-tasking careers, kids, personal passions, friends, family. Days run past in a hurry. We still wish for eight pairs of hands Indian-goddess style. Woolens have to be packed now, kids aptly tutored and propped for exams, waist lines have to be whittled, weighing scales have to be challenged, nutritional requirements to be met for all at home every day.

We are conquering new horizons day by day but one thing about being women is that moving on to bigger roles does not ever make you retire from your basic roles. We are still held accountable for how our homes look, how the kids fare at school, what turns up on the table. I do not mean this in a regressive way but a matter-of-fact way. One thing that being a woman has taught all of us is to never run away from realities of life unless of course you decide to live in a kibbutz or a commune of some kind, which is fine by me too, for all fairness. But in homes we do not outsource love, we do not outsource caring yet. We do not outsource concern and we do not outsource responsibility, no matter what we become professionally.

So aptly enough The Imperial Culinary Club kept it basic. As a way of showing solidarity to all the myriad roles women play, their Women's Day offering was a session on brilliant and easy to do 'One Pot Dishes' some of which can be used as 'One Dish meals' that can be prepared in a jiffy with a little planning ahead. They can make menu-planning a lot easier for women and bring a lot of happiness and sunshine onto a dining table. Do try, if you please, women and men!

Vijay Wanchoo- Sr. Executive VP and GM, The Imperial New Delhi shared his views on the occasion “We chose to conduct demonstration of these one pot recipes which are not only super delicious and nutritious but are interesting and easy to cook as well. Filled with the goodness of carefully selected ingredients and less on the carb-loaded quotient, the recipes perfectly fit the lifestyle of multi-tasking woman who is hard-pressed on time but is keen on preparing healthy and flavourful meals for her family. The session at The Imperial Culinary Club just suited the occasion while succumbing to the need of the hour.”  

5^th March 2014

1.    Burmese laksa soup

2.  Watermelon salad with citrus vinaigrette and mixed green

3.   Ratatouille lasagna

4.  Shepherd’s pie

5.  Mushroom fricassee pie

6.  Vanilla crème caramel 

1) Burmese Laksa Soup

INGREDIENTS	QUANTITY	UNIT	STEPS		METHOD
Grated ginger Grated garlic Chopped onion Egg noodles Eggs	15 10 25 150 2	Gms Gms Gms Gms No.	1. 2.	Place the chopped onions, ginger, garlic and add 4 tablespoons of water into a blender. Puree until it forms a rough paste Boil the egg/wheat noodles and drain. Soft-boil the eggs and slice into wedges and keep aside
Chicken Breast Paprika + Chili Flakes Salt	200 10 To Taste	Gms Gms	3.	Slice the chicken breast into small strips and marinate with chilli flakes, salt and paprika and let it sit for 5-7 mins
Gram flour Vegetable oil Chicken stock Turmeric Paprika	60 15 3 10 15	Gms ml Cups Gms Gms	4. 5. 6. 7.	Place the gram flour in a bowl. Slowly add 1 cup of the chicken broth to mix well. Heat a skillet over medium-high heat and add the oil When the oil is hot, toss in the chicken and stir-fry until lightly browned. Some of the fat will get rendered from the chicken skin. Remove the chicken with a slotted spoon Using the same pan, add sliced onions to the pan and cook slowly. When onions start to caramelize, add turmeric and paprika Add the onion, ginger puree and remaining 2 cups of chicken stock, carefully add the flour and stock mixture and mix well to avoid any lumps.
Coconut milk Salt/Pepper For the garnish: Lime or lemon wedges Scallions (cut diagonally) Hard boiled eggs cut crosswise in to slices               Corrriander sprig (optional)                                Fried garlic slivers	200 To taste	Ml	8. 9. 10.	Bring the pot to a boil and simmer for 6-8 mins. Add the coconut milk and return to simmer for another 4-5 mins. Place the egg/wheat noodles in a bowl, then ladle the chicken broth over. Top with the desired garnish and serve

1.           2) Watermelon salad with  citrus vinaigrette and mixed greens

INGREDIENTS	QUANTITY	UNIT	STEPS		METHOD
Walnuts	25	Gms	1.	Roast the walnut halves in a skillet over medium heat and set aside to cool.
Orange Lemon Honey Red wine vinegar Extra virgin olive oil Salt Black pepper	3 1 25 15 75 To taste To taste	Nos Nos Ml Ml Ml	2. 3.	Squeeze the orange juice and lemon juice in a bowl and mix with honey and red wine vinegar. Slowly add olive oil to the bowl and whisk until it starts to emulsify. Season with salt and freshly cracked black pepper
Water melon Red onion slices Orange segments Salad greens Avocado Feta cheese Salt/Pepper	300 1 20 200 2 75 To taste	Gms No nos Gms Nos gms	4. 5.	In a large bowl toss the watermelon, walnut, salad greens, avocado dices, orange segments and red onion. To serve sprinkle the crumbled feta cheese and drizzle over the dressing.

3) Ratatouille lasagna

INGREDIENTS	QUANTITY	UNIT	STEPS	METHOD
For pasta dough Semolina / refined flour Eggs Salt     Olive oil	1 8 5 10	Kg Nos Gms ml	1. 2.	Make a hard dough with the ingredients. Roll into thin sheets with a pasta machine cut to an even size, as desired. Blanch in salted boiling water. Drain and drizzle some olive oil and keep aside
Onion (chopped)            Garlic clove            chopped Zucchini-diced            Eggplant-diced            Tomato-chopped            Red capsicum            -diced Yellow capsicum-diced Green capsicum-diced   Basil   Tomato purees	1 10 100 200 150 100 100 100 20 100	Nos Gms Gms Gms Gms Gms Gms Gms Gms ml	3. 4. 5.	Add a small amount of olive oil to the pan and set on medium heat. Add chopped onions and sauté until it starts to sweat. Add garlic to the pan and cook slowly. Add rest of the vegetables and cook until these tender. Stir in the tomatoes, bring to a boil and simmer for 2-3 mins. Remove from heat, add basil leaves and allow it to infuse
White sauce Grated parmesan	100 60	Gms Gms	6. 7. 8.	Lightly grease a baking dish, drop the tomato sauce and spread all over the baking dish. Place a thinly rolled out lasagna sheet, add half the mixture in the dish and repeat the process 2 to 3 times or as desired. Cover the top with white sauce and grated parmesan cheese and bake in the oven for 10-15 mins until golden and serve.

 4) Shepherd’s pie

INGREDIENTS	QUANTITY	UNIT			STEPS		METHOD
For mashed potatoes: Potatoes Milk Nutmeg Salt butter	200 50 A pinch To taste 50		Gms Ml - - Gms	1. 2. 3.		Peel and quarter the potatoes and cook in boiling salted water until tender but little firm. Drain in a colander and pass it through a potato masher. Bring the milk to luke warm temperature. Add the mashed potatoes to the pan and stir well to avoid any lumps. Fold the butter cubes into the potatoes. Season with freshly grated nutmeg, salt, white pepper.
Carrot-chopped Onion-chopped Garlic-chopped Celery-chopped Ground lamb Refined Flour Green peas Chicken stock Tomato paste Salt Black pepper crushed          Butter	80 80 30 20 400 2 50 150 50 To taste To taste 80		Gms Gms Gms Gms Gms Tbs Gms Ml ms - - gms	4. 5. 6.		Sauté onions, carrots and celery in a medium size sauce pan over medium heat. Add minced lamb and cook further for 5-7 mins or until it starts to brown. Add the flour to the pan and stir well. Add tomato paste, green peas and chicken stock to the pan and simmer until sauce starts to thicken. Taste and adjust the seasoning with salt and pepper.
Finishing and baking in the oven, pre heat the oven at 150 and keep ready to use for the dish.				7. 8.		Drop the mixture into the heat- proof dish , cover the mixture with mashed potatoes or pipe and brush with butter. Bake in a preheated oven until a golden brown crust is achieved and serve immediately.

5) Mushroom fricassee pie

INGREDIENTS	QUANTITY		UNIT	STEPS	METHOD
For pie crust Refined flour Unsalted butter Ice water Salt	320 150 60 ½	Gms Gms Ml tsp		1.	Make dough with the ingredients and roll the pie dough in a circle with the help of a rolling pin. Transfer the dough into a pie mould.
Onion-chopped Garlic-chopped Fresh button mushroom Chanterelle mushroom Porcini mushroom     White wine (optional)        Dijon mustard                        Butter                                     Thyme                        Heavy Cream             Cheese parmesan	40 20 300 100 75 100 30 40 5 80 60	Gms Gms Gms Gms Gms Ml Gms Gms Gms Ml Gms		2. 3. 4.	Heat a wide sized skillet over low heat. Add butter to the pan and sauté onions, cook for few minutes until translucent. Add garlic and cook further for 1 min. Carefully add the sliced mushrooms to the pan and cook till it is nicely browned. Add chopped thyme, mustard, cream to the pan and simmer for 2-3 mins. Season with salt and black pepper, remove from heat, add cheese and stir to combine. Allow it to cool.
Finishing and baking in the oven				5. 6.	Drop the mixture in to the bottom of the pie crust. Cover with another sheet of pie dough. Cut some slits in to the dough for vents. Brush the pie with egg wash and bake at 350 degree F until golden brown and crisp

6)Vanilla crème caramel

INGREDIENTS	QUANTITY	UNIT	STEPS	METHOD
Sugar	75	Gms	1.	In a saucepan add sugar and cook over low heat until sugar is melted and golden in color.
Milk Whole Eggs Vanilla essence	500 5 few drops	ml no.	2. 3. 4.	Then pour the sugar into 6-8 oz custard mould to coat the bottom and set aside till it crystallizes. In a large bowl beat egg & sugar. Add luke warm milk to it and combine well. Ensure it does not get foamy. Add vanilla essence and strain the mixture. Pour the mixture into the caramelized sugar mould
			5. 6. 7.	Cover with aluminium foil individually. Put water in  to the 1/3 depth of the baking pan and carefully place custard mould  into  baking pan and bake at 350 F  for 30 to 40 minutes until mixture becomes firm. Remove from the pan and allow it to cool. To de-mould, run a knife around the rim of the custard mould and invert onto dessert plate. Garnish with desired topping and serve cold