Caramel Pudding Recipe

Caramel Pudding

Ingredients

2 cups boiled milk (1/2 litre), 3 eggs, sugar, elachi powder or vanilla essence.. a little custard or cornflour.

Preparation

Take a shallow bottomed vessel, may be a cooker container – it can be either steel or aluminium- Sprinkle 4 teaspoons of sugar on the dry vessel. Keep it on the gas on slow flame to caramelise the sugar. Once the sugar melts and becomes brown, take it off the stove and swirl it so that it gets evenly coated at the bottom.. Keep this vessel to cool for 15 min.

Break 3 eggs- if too small you can have 4 also. Add sugar. For 1 glass of milk, I add 6 to 7 teaspoons of sugar. Beat the sugar and egg together. Now add milk (keep aside quarter glass of milk) but ensure the milk is cold- not fridge cold but of room temperature, never hot. Add a teaspoon of either custard powder or cornflour to the quarter glass of milk kept separately, mix thoroughly and pour into the mixture- this is to solidify the pudding or else it will become a little watery. Add a little vanilla essence or powdered elachi . Now pour this over the caramelised sugar, slowly so that it does not disturb the caramelised coating. Keep it inside the cooker for 20 minutes, on low flame. Don’t use the cooker weight, it has to be steamed. Cover the vessel inside the cooker with a lid so that water does not seep in.

It tastes good if kept in the fridge not inside the freezer.

m.m

Recipe: RM

pic courtesy