CUSTARD, CARAMEL & EGG PUDDING RECIPES

 Pudding is a great homemade dessert to impress your guests for dinner parties and you won’t believe how simple it is until you make it!

It does not take much time to make and tastes heavenly.  Just mix the ingredients, steam, refrigerate, and enjoy!

 

 

Custard pudding

Ingredients

·      1 cup milk (1 cup = 240 ml)

·      3 large eggs

·      3 Tbsp granulated sugar

·      ½ tsp vanilla

  For caramel sauce:

·      3 Tbsp water

·      1½ Tbsp granulated sugar

·      1½ Tbsp water (adding later) 

Method:

·      Gather all the ingredients.

·      Cover the lid with a kitchen cloth to prevent the water dripping onto custard pudding from condensation.

·      Fill the large skillet with water about 1-inch height and start boiling water.

·      Mix eggs and sugar in a medium bowl and whisk very well.

·      Add milk and vanilla and mix all together.

·      Run the mixture through a fine sieve and divide the mixture into an individual glass bowl.

·      Once water is boiling, turn the heat to low and place the glass bowl into the skillet gently.

·      Cover with lid and steam the pudding for 10 minutes.

·      Turn off the heat but do not open the lid. Steam with remaining heat for another 10 minutes.

·      After 10 minutes, let it cool and When it’s room temperature, move to refrigerator to chill, for about 2-3 hours.

Caramel sauce preparation:

·      Before serving, make the caramel sauce. Add 3 Tbsp. water and sugar in a small saucepan over medium-low heat and stir until sugar has dissolved.

·      When sugar has dissolved, increase the heat to high and swirl the saucepan once in awhile to caramelize evenly. The mixture will start to bubble. It will take some time for the mixture to a desired brown colour turn from a light amber colour to a dark amber colour.

·      When the mixture turns to a desired color, add 1 ½ Tbsp. water. The mixture will bubble vigorously, so be careful. Whisk the mixture and turn off the heat.

·      Set aside to cool completely.  Pour the caramel sauce over the custard pudding and serve.

 

Egg Pudding

Egg pudding recipe is such a delighting dessert and it is famous for its unique taste and healthy goodness. You can make it in a pressure cooker with a few easy steps.

Ingredients:

·      Egg 3

·      Sugar 1/2 cup

·      Milk 2 cup

·      Sugar for caramel-2 Tsp

Method:

·      First Caramelise a steel bowl with 2 tsp of sugar. Caramelizing sugar is important while making this. You can add vanilla essence to add an extra flavour.

·      Take all the ingredients in another bowl and mix well until the sugar dissolves

·      Pour this mixture into the caramelised bowl and keep in the cooker with 1/2 cup water

·      Pressure cook this mixture for 10 minutes and remove from the cooker after the pressure subsides

·      Refrigerate and serve. Egg pudding is best served cold. This easy dessert can be quickly made for parties and other festive occasions.

 

Caramel Pudding

Ingredients

·      Sugar – ½ cup (For Butterscotch pudding use brown sugar instead)

·      Milk - 2 cups (250 ml)

·      Hot water - 1 cup

·      Cold water - 1/2 cup

·      Gelatin - 2 tbsp

·      Egg Yolks - 6

·      Whipped Cream - 2 cups

·      Vanilla Essence - 1 tsp

Method

·      Soak the gelatin in half a cup of cold water for about 5 minutes.

·      Heat a pan on medium flame and add the sugar to it.

·      Heat till the sugar melts and caramelizes (turns light golden brown in colour).

·      Add the hot water to this and bring it to a boil.

·      Add the caramel milk to this and heat the mixture.

·      In the meantime beat the egg yolks in a separate bowl. Add about half a cup of the caramel flavoured milk to this egg yolks and mix it well.

·      Add this along with the vanilla essence to the remaining caramel milk mixture.

·      Stirring on medium heat till it thickens up like a custard.

·      Add soaked gelatin and mix till the gelatin melts and blends with the custard mixture.

·      Cool this mixture well before proceeding and Gently fold in the whipped cream with the custard.

·      Take the mixture in a serving dish and refrigerate 5 hours or till the pudding sets.

·      Serve chilled with some whipped topping.

Note:

·      Make this pudding with white cane sugar yields caramel pudding and brown sugar yields butterscotch pudding. Both taste different but equally delicious.

·      If you want to avoid using gelatin can use little cornstarch instead for setting the pudding.