caramel egg pudding

8/10/2019 Caramel Egg Pudding

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CARAMEL EGG PUDDING

Ingredients :For Caramel:1/2 cup sugar1/4 th cup water

For Pudding:300 ml can Condensend milk378 ml can Evaporated milk6 eggs1 teaspoon vanilla extract

Method :Preheat oven at 325 oF/ 160 oC

Dissolve sugar in water in a sauce pan. Do not stirr, just keep swirling thepan to mix the syrup evenly. Boil the liquid till the sugar changes it's colorand turns into fragrant, amber color liquid. Remove from the heatinstantly or otherwise the caramel can get burnt. Put this caramel in the

baking pan and swirl the pan till it's base is completely coated. Leave thebaking pan aside to cool.Now add the two cans of milk in the saucepan in which you preparedcaramel. The milk will dissolve the remaining caramel in the sauce pan.This will add a great flavor to the pudding. If needed reheat the pan a little

bit. Now beat the eggs. Add the milk slowly and keep beating. Add the

vanilla extract.Strain the custard over the hardened caramel and set the pan in a largerdish or roasting pan. Pour the boiled water into the bottom pan to comehalf-way up the sides of the flan. Transfer to the oven and bake until set, 45minutes to an hour.Remove the flan from the oven and from the water bath. Run a knifearound the outside edge to loosen the flan. Cool completely even chill,


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7.8. Ingredients:

9. * 1/3cup sugar

*2-3 Tablespoons water* 6 eggs

*4 cups (1 litre) milk

* cup sugar

*1teaspoon vanillaessence

10. Method:

11. *Mix 1/3 cup sugar and 2-3 tablesppons of water and heat in a

pan on moderate heat until it turns dark golden brown (caramalised).

Pour and the mixture onto the bottom of abakingdish and spread it

on the bottom with awooden spoonor spatula.*Beat together eggs + cup sugar andvanillaessence in a big bowl.

*Heat the milk and pour it in the aboveegg mixturewhile stirring

constantly.

*Pour the milk and egg mixture in thebaking dishcontaining the

caramelised sugar.

*Put the baking dish in a shallow roasting tray containing 1 inch

water.

*Bake in a pre-heated oven at 300 degrees Farenheit for 1 to 1 hours. Check with a knife. If knife comes out clean, thepuddingis

ready.

*Take the dish out of the oven, let it cool, then put in the refrigerator.

*Just before serving, separate the sides of the pudding from the

baking dish with a knife. Take a flat dish with slightly raised ends, put
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it onto the baking dish, and turn the pudding over onto the baking

dish while keeping the serving dish in place.

12.13. CARAMEL EGG PUDDING (DETAILED RECIPE)

14.15.16.

17. Caramel custard pudding or egg pudding is a verydelicious and popular dessert around the world. Thepudding is steamed hence there is no oil used. With just 3

ingredients that are available in every Indianhome, this dessert can easily be prepared. I have alreadydone a post on this but this is a more detailed recipe withstep by step pics.

18.
http://1.bp.blogspot.com/-1Tu96P-yDb8/T2aYLY5lyjI/AAAAAAAABSI/coF7DQW-qn8/s1600/egg+pudding1.JPG


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19. Serves: 4Ingredients3 eggs3 cups of milk

9 tbsp sugar1 tbsp sugar (for caramelizing)

Method

Boil 3 cups of milk in a pan, then reduce the heat and cooktill the milk reduces to half (i.e. 1 and 1/2 cups). Allow themilk to cool down completely.

Take the egg yolks and whites in separate bowls and beatwith an egg beater till fluffy. (The yolks will not be toofluffy). Add sugar and whites to the yolks and continuebeating. Finally add milk and beat again. All ingredientsmust have been mixed well and the mixture should becompletely covered with bubbles.

caramel egg pudding

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