Caramel Pudding

Puddings are amongst one of my best loved dessert. Whenever I ate pudding, I thought it must require high skill and efforts to make a pudding. But I was wrong. To my delight I found out that this is one of the easiest recipe.


I tried a very simple pudding with milk and caramel and it came out wonderful. This recipe can be changed a little bit to make a banana pudding or a biscuit pudding.





Ingredients:

Milk - 500 grams

Eggs - 2 nos

Sugar - 100 grams

Vanilla essence - 1teaspoon


Method:

• Place water and 40g of sugar into a heavy bottom pan or pot to make the caramel sauce. This is a quick process so have your glass / ceramic pudding mold stand by to pour the sauce in when it’s done. The colour of the caramel depends on you, some like it to be a dark amber colour some is happy with honey colour. The darker you want it, the long you stir the caramel in the heat, but be careful not to burn it. Pour in the equal amount of caramel into each bowl. (A tiny bit is usually enough.
• Whisk the egg with 60g of sugar, you can use more sugar than that if you wish. Heat up the milk for 2-3 minutes and slowly pour in some of the milk into the egg before mixing it. Remember NOT to pour in all the milk at once and do it in at least 2-3 separate go. Each time more milk is added, stir gently to mix both egg and milk until adding more milk in it.
• Use the sieve to sieve the pudding mix at least 3 times before pouring it into the glass / ceramic pudding mold. Spoon out gently any bubbles.
• In a heavy bottomed vessel, pour water and heat it. Place the pudding mold or the glass bowl into that boiling water. Let the water reach 3/4th of the outer cover of the pudding mold or glass bowl.Close the pudding mold as well as the heavy bottomed vessel. Heat it in high flame for about 30 minutes.
• The pudding should be set after 30 minutes. If you shake the pudding, you should not see watery content. Instead a jelly like shaking should be there.
• Now keep the pudding in freezer for about 30 minutes.

Delicious pudding is ready to be served. Serve it cold.

For future storage keep the pudding in refrigerator and not freezer.

Tips:

• You can use the handle of a knife gently tap the mold / bowl for checking if the pudding is cooked or not. If a pudding is not ready the top would have a ripple effect, whereas if it was cooked and ready, it’d just wobble instead
• To serve the pudding, just run the tip fo the knife around the mold, turn it onto a plate and ready to serve
• The pudding can also be baked. Pre-heat the oven at 170degreeC. Close the pudding containers with aluminium foil and bake for about 40 minutes.

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