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Sunday, April 15, 2012

Caramel Pudding


Caramel Pudding is the  easy-to-make pudding , very popular all over India but made especially well by the Parsis, Mangaloreans (both from Western India) and the Anglo-Indians. It can be steamed in a pressure cooker or baked in the oven.

INGREDIENTS
For Caramelized Sugar
  • Sugar - 4 tbsp
  • Water - 1 tbsp

For Pudding
  • Milk - 250 ml
  • Large eggs - 3
  • Sugar - 4 tbsp
  • Vanilla essence - 1/2 tsp (optional)
  • Unsalted butter - for greasing



PREPARATION
  • Combine the sugar and water into a pot and place it on medium flame.Stir the mixture continuously till the sugar completely caramelizes and changes its colour to dark golden in colour.
  • You can see big bubbles,when sugar starts to caramelize, to avoid those bubbles you  can add few drops of water.
  • Grease the small bowl with the unsalted butter and then pour about 1 tsp of caramalized sugar into each bowl.Keep it aside.


  • Whisk all the eggs in one bowl.Keep it aside.
  • Combine milk and sugar in another pot and place on the low flame only to dissolves sugar completely in milk.
  • Then mix in the milk mixture into egg mixture.Add vanilla essence and mix everything well.
  • Strain the mixture to avoid any egg white strands.
  • Pour the mixture into greased bowl with the caramelized sugar at the bottom of the bowl.
  • Seal all the bowls with the aluminium foil.
  • Steam the pudding bowls on low -medium flame for about 20 minutes. I steamed them in the simple non stick pan with the water in it.You can also steam them in the pressure cooker without the whistle.
  • When done, unseal  the bowls and allow the pudding to cool down.
  • Refrigerate the pudding bowls for about 4 to 5 hours.
  • When the pudding is set, take it out of the refrigerator, using the knife loosen the edges of the pudding and turn over on to the plate.
  • Caramel pudding is ready to serve.


Note
  • When caramelized sugar is cooked, at that instant pour the caramelized mixture into the bowls or ramekins. Because there are chances of the caramelized sugar to get harden.
  • Unsalted butter prevents the sticking of the pudding to the bowls.
  • Do not the steam the pudding on high flame, this may leave the pudding uncooked.


17 comments:

  1. Caramel pudding (aka flan/creme caramel) is one of my favorite desserts. Infact, it was first recipe I posted on my blog (http://sadaf-culinaryadventures.blogspot.ca/2011/06/creme-caramel.html).

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  2. Tempting!!!! Will try it soon...
    Satya
    http://chitty-boy.blogspot.com

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  3. So lovely presentation!
    Good work
    http://followfoodie.blogspot.com/

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  4. My all time favourite dessert!

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  5. looks really yummy !!!....u have awesome blog here...will grab some recipe from here soon :D

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  6. This dessert looks delightful! I love your presentation...the flower plates are great! We love flan, this recipe is quick and easy. Thanks for posting :o) Very nice blog...lot's of great recipes!

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  7. big WOW... my all time favourite dessert... good job my dear..

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  8. I a folowing you on google+, bloglovin, and GFC. Thanks so muchf or stopping by the blog hop! Are you on pinterest?

    Danielle@blissful and domestic
    www.blissfulanddomestic.com

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  9. What an exquisite dessert!!! I love caramel...and this is so, so lovely!!

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  10. Beautiful! Thank you for dropping by my place and for the friendship. Happy to follow you too!

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  11. It looks amazing in those lovely plates!

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  12. This looks amazing :) thanks for stopping by my blog new follower :)

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