01 02 03 Gheza-e-shiriin: CARAMEL PUDDING 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33


I have tried many recipes for caramel pudding. Sometime adding , sometimes subtracting the ingredients.

Searching the web for creamy and gooey caramel pudding & asking friends their versions. 
And the one where eggs smell don't dominate the entire pudding.
Did little bit of my variations & At last perfected it.
A cuppa of milk
eggs with a zest of lemon. combined with condense milk & the dash of vanilla 
 Make it and taste it. You will love it.

Caramel sauce 
2 large eggs   or  3 eggs medium size       
1 cup milk     
3 tbsp sugar           
1 tin  condensed milk ( use nestle)
1 tsp vanilla essence             
1 pinch nutmeg powder or zest of 1 lemon (opt) (I have used lemon zest this time)

Pre Preparation:- Pour water in the oven tray to its 3/4 part. Pre heat the oven at 250  degrees for 5-10 minutes. 

Prepare the caramel as demonstrated under "Preparing Caramel"
When hot , holding the tongs rotate the tin clockwise and anti clockwise so that caramel gets coated on  all the walls of the tin.
NOTE:- I prepare my caramel sauce in the tin which can be further used for making caramel pudding

                       In a mixing bowl put together eggs + milk + sugar +Condense Milk + vanilla +   
                                                          nutmeg or lemon zest

Mix in till all the ingredients are blended together

                              Now using a tea strainer pour this liquid in the caramelized tin.
Place the above in the pre heated oven in  a water bath at 180 degrees for 40 minutes. After 20 min cover with aluminium foil to prevent the top from burning & slowing the process of baking After  40 minutes,  open the oven and insert toothpick.If it comes out clean then it is done.
else keep checking every 5 minutes
When done remove from the oven and let it cool at room temperature. When cooled, place a plate on the tin & invert  it upside down.Cover and refrigerate for 1 hour.

Serve Chilled

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