Tuesday, July 16, 2013

Caramel Pudding 2

  • Milk : 1 ltr
  • Egg : 6
  • Condensed milk : 1 tin
  • Sugar : 2 + 4 Tbsp
  • Vanilla essence : 2 to 3 Tbsp

Mix the milk and condensed milk together and boil it till boiling point. Cool it to room temperature. Heat 2 tbsp of sugar in a pan in low flame. When it melts completely and turns into golden brown colour, remove it from fire and pour it into the pudding dish and spread it by tilting the dish. Then add the eggs, vanilla essence and rest of the sugar into the milk mixture and beat it well. Slowly pour it over the caramel. Cover it with an aluminium foil and steam it well in low flame. You can check if the pudding is properly cooked by poking it with a knife. When it comes out clean, switch off the flame and cool it well. Refrigerate it and cut it into desired shape.

[Recipe Courtesy: Elizabeth Jacob]

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