Caramel Pudding

By:Sreedevi Jayadev

Caramel pudding is a delicious traditional dessert with creamy caramel over the silky custard.

FOR CARAMEL

Sugar - 3 tsp

For pudding

Milk - 2 cups
Eggs - 2
Sugar - as required

First we have to caramelize the sugar, for that add reqd sugar in a pan with 2,3 tspn of water ( by adding 2,3 tspn of water sugar wont gets burnt and the caramel will be a little smooth and liquidy, but don’t add too much water ) When caramelizing keep the flame in low. When the sugar caramelize and it becomes brown remove it from flame. Grease the mould with little unsalted butter. Immedietly pour it into the mould or bowl in which we want to set the pudding.

In a saucepan, heat milk. In a mixer jar blend sugar with eggs till creamy. When the milk boils, add this cream mixture to the milk, reduce flame stir till the sugar thickens a little. Slowly pour it into the mould. Cover the mould with an aluminium foil, secure firmly with a string. In a steamer or in a pan take ¼ portion of water. Put the bowl in the steamer/ non stick pan. Cover the pan with a lid and steam it for 20 minutes on a low flame. Make sure that when steaming, the water should not dry. If required, add some more water. After 20 minutes, test the center of the caramel pudding with a knife. If the knife comes out clean, its done or else you have to cook for some more time. Allow the pudding to cool a little. After that keep this refrigerate for 1, 2 hours, then the pudding will be thick enough. After that we can un mould it easily from the bowl.

To un- mould, keep a serving plate on top of the mould. Gently turn the serving plate down, so that the mould comes on top of the plate. Tap the mould gently. Pudding will unmould itself from the bowl. Serve it warm / chilled.