Caramel Custard Pudding


2013-10-12 17.57.13

Today I am going to share with you a delicious pudding made from simple ingredients u can easily fetch from your pantry with no mess. I tried this recipe from cooking with dog and have made this several times and its a no fail recipe. I made small changes as per my taste.

Ingredients

          For Caramel                                                 2013-09-25 19.26.49-1

  • Sugar         6 tbsp
  • Water         1 1/2 tbsp
  • Hot Water  2 tbsp

         For Vanilla Pudding

  • Eggs     2
  • Milk       300 ml [ original recipe calls for 250 ml]
  • Sugar    6 tbsp
  • Vanilla essence  1/2 tsp

For Making Caramel :

Add sugar and Water in a Pan, Heat the pan in medium Flame. Leave it Untouched until Surface becomes lightly coloured. swirl the pan to heat up evenly, do not stir. Once mixture turns golden brown take it out from heat and quickly add the hot water in 2 – 3 steps. Swirl the pan and pour the caramel in to pudding moulds.

For Making Custard

Beat the eggs with a whisk without making too much foam and keep it a side. Add milk and sugar in a pan and heat it while stir continuously until sugar dissolved completely. Remove it from flame and add it to the beaten egg while stir the mixture. Add vanilla, give a quick stir .Strain this through a strainer .

Now pour the milk egg mixture to the moulds. Heat water in a pan, keep a kitchen towel inside the pan and gently place the cups on it. There should be enough water to cover the 1/3 of the cups. Keep the temperature just below the boiling point and steam the pudding for 20 mints or until done.

Remove it from pan and allow it to cool, then refrigerate for an hour before serving. At the time of serving run a knife around the edges of the pudding to loosen a bit then invert the moulds on the serving plate.IMG-20150812-WA0021

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13 thoughts on “Caramel Custard Pudding

    1. no need to boil. if the milk boiled do not worry, let it sit for sometime to cool. when pouring the milk over egg mixture keep stir continuously it will prevent the egg from get cooked.

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  1. Btw I’m a Srilankan too. Living abroad :). Would be helpful if you could post some lunch or dinner recipes . Still learning to cook and looking for Srilankan food blogs 🙂

    Liked by 1 person

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