Add little bit of love to it while making and yay you have a wonderful dish to serve.
I tried this Caramel Custard Pudding first at my dear friend-soul-sister Rohini chechi. She is a wonderful cook and we relish her food. When I had these I thought it would be so difficult to make. But I was wrong. Its one of the easiest desserts one can make. My sister is the best in this and she makes them like a pro.I recently tried them out and did a fair job.
Lets see how its done.
You can also check out our other pudding dishes HERE
Image courtesy - Annu and George
Ingredients:
- Milk- 500 ml(1/2 Ltr)
- Eggs- 4
- Vanilla Essence- 1 Tsp
- Milkmaid or any Condensed Milk - Half tin (Can reduce as per taste)
For Caramel
- Sugar- 1/2 cup
- Water- 1 tbsp
Utensils Needed :
- Pressure cooker
- A dish that fits in the cooker (this pan will have the pudding to be cooked in cooker)
- A pan for Sugar caramelization
Method:
- Mix and whisk all the ingredients together in a large bowl and keep aside
- Prepare the pressure cooker, add some water and keep aside ready
- Take the dish which goes inside the cooker and keep ready
- Take a saucepan or pan and add sugar and water mentioned under caramel.
- Keep it on medium flame.
- Once bubble start coming, keep mixing it with a spoon or spatula. Make sure it is not burnt
- Once it turns golden brown, switch off the flame and quickly spread this on to the dish which you have kept ready.
- Make sure to coat it all over the dish by turning it from side to side.
- Make sure to do it quickly before the sugar caramel solidifies.
- Once this is done, add the pudding mix(Milk-eggs-milkmaid mix) into the prepared caramel dish and cover the dish with a lid
- Keep pressure cooker on high flame with some water underneath
- Make sure to have a stand or a bowl placed inverted in to the pressure cooker (this step is important to make sure the water doesn't get into the pudding dish)
- Next carefully place the milk-egg prepared dish on to the cooker and close the cooker lid
- Put on the whistle and flame on high
- After the first whistle, reduce the flame to low and keep the cooker on flame for 30 mins
- After 30 mins, switch off the gas and keep the cooker aside.
- Once the pressure cooker is cooled, open and take out the prepared pudding dish out carefully
- When it is at room temperature, open and keep a plate on top and flip it over
- Once you flip it onto a plate, the caramelized sugar should be on top
- Serve warm or you can keep it in refrigerator for about 2 hours and serve chilled too
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