Monday, September 23, 2013

Caramel Pudding

Hi Readers,

I tried this dessert a long time ago, but never posted it. Today, while searching for some photo, I got to get this and then though of finally sharing it. Puddings generally came from Britishers. Its easy to make not too much time consuming. So, here goes the recipe for you.

For caramel:
Sugar - 20 gms
Water - 3 tbsp

For vanilla pudding:
Milk - 500 ml
Sugar - 50 gms
Eggs - 3
Vanilla essence - 1/2 tsp

For making caramel :
Add sugar in a dry pan and leave it untouched until the sugar melts down completely and turns slightly brown.Add water and the sugar syrup will start bubbling up.
Do not stir just swirl to heat up evenly.
Once the mixture turns golden brown then pour the caramel into moulds
 or ramekins immediately so that spreads to fill the base. 

For making vanilla pudding:
Beat the eggs and egg yolks together with vanilla essence. 
Add milk while stirring. 
Strain the mixture.
Dissolve sugar and water together until caramelized. 
Line serving dish with the caramel. 
Pour the custard over the caramel. Cover with foil. 
Place some water in a pressure cooker (enough for it to last the length of your cooking time). 
Now place something like a katori in it and then a perforated metal plate (cookers usually have them). 
Over this place the pudding to be steamed. 
The plate should be above the water, not touching it. Seal the pressure cooker and cook without the pressure for about 20 minutes. 
Take the pudding out of the cooker, turn upside down into a dish and serve.

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