Caramel Egg pudding. Find Deals on Jello Instant Caramel Pudding in Baking Supplies on Amazon. Pour the caramel evenly into the custard cups. Let's make the egg mixture for pudding.
In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Meanwhile, in a bowl, beat eggs until creamy. Caramel custard (pudding) is the Indian name of flan or creme caramel or caramel leche. You can have Caramel Egg pudding using 8 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Caramel Egg pudding
- It’s 3 of eggs.
- You need 2 glass of milk.
- You need 1 spoon of Vanilla essence.
- Prepare 1 Pinch of Salt.
- You need 5 spoons of Sugar.
- Prepare of For the caramel.
- You need 1 glass of Sugar.
- It’s 3/4 of th cup Water.
It is also called caramel egg pudding in India. It's made by coating the bottom of a dish with caramel, pouring custard on top followed by baking or steaming. After demoulding the caramel sauce comes on top. Remove from heat and whisk eggs into milk mixture.
Caramel Egg pudding instructions
- First make the caramel by heating 1 glass of sugar with 3/4 glass of water. Use the same glass/cup for all measurements.
- Keep stirring on a medium low flame continuously until it reaches a mild brown colour. If you miss the colour, caramel will become bitter and your whole pudding will be bitter..
- Switch off when it reaches the below stage and pour it to a bowl in which your making the pudding.
- Next for the pudding, in a bowl add 2 glass milk and warm the milk by putting on a medium low flame and dissolve 5 spoons of sugar. Once sugar dissolves, switch off the flame and let it cool for 15 minutes..
- Strain the mixture.
- The caramel poured would have crystallised by now. Pour the strained mixture over the caramel..
- Cover the mixture with aluminium foil and prick the foil gently with a fork.
- Take a steaming pot and put a stand with some hot water. Place the bowl on top and steam the mixture on high flame for 15 minutes and followed by another 15 minutes on medium low flame. If water dries out, add water gently on the sides from time to time.
- Open the vessel and remove the pudding bowl and keep in room temperature for 1 hour. Later, refrigerate for minimum 3 to 4 hours..
- Remove from refrigerater and gently fluff the sides of the bowl with knife. Tilt over a plate and tap and serve chilled..
Pour egg-milk mixture over syrup. the caramel pudding. Bring to boil and immediately remove the pan from the fire, set aside to cool. When making the custard version, make sure that the caramel coats the entire base of the ramekin. Serve the pudding with some whipped cream. Make the caramel first and prepare the pan.
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