This is a simple & popular pudding in caramel sauce. Egg is used as a binding agent, just like china grass or gelatin for others. Baking has to be done with double boiling method to get the best out of it. This means, pudding pan will be immersed partly in water while baking. Usually this is done by keeping pudding pan/mould in another big pan which is partially filled with water. I tried steaming and that too works.
Caramel can be made in two ways, either by heating sugar and water till sugar melts and gets a nice brown liquid or the same procedure without using water. I prefer to use the second one.
- Milk : 500ml
- Egg : 4 No.
- Sugar : 4-5 tablespoons
- Vanilla essence: 3 teaspoons
- Condensed Milk : 3 teaspoons (Check the sweetness of the mixture and add more if required)
- Sugar : 100 gram for Caramel
Step 1: Add sugar for caramel in a pan and keep this to a low to medium heat. Keep on stirring till it dissolves and get a brown syrup. You may increase or decrease the amount of sugar (for caramel) as per your taste. Pour a thin layer of caramel to pudding mould/baking mould and swirl to reach the caramel all over the mould. Keep it aside.
Add water to the rest of caramel and stir well. This can be used later as topping for our pudding.
Step 2: Preheat oven to 190 degree Celsius. If you are planning to steam the pudding, you may skip this step.
Step 3: In a bowl, add egg and sugar and beat well. Add vanilla essence and again mix.
Step 4: Add milk little by little to the bowl from step 3. Keep on stirring while adding milk. Add condensed milk. Mix well and pour this to the caramelized mould from step 1.
Step 5: Take a big pan and partially fill water. Keep the mould in water, half immersed and keep this in the oven to bake in 190 degree Celsius for 35-40 minutes. Take out from the oven.
If you would like to steam cook, keep the pan on steam and cover it with aluminium foil. Make some holes in the foil for the steam to come out. Cover and cook for 25-30 minutes in low flame.
Step 6: Once pudding is back to normal temperature, scrape out the side using a knife or backside of the spoon. Take out the pudding by keeping a plate on top of the pudding and turn it upside down.
Enjoy the Pudding after refrigerating for 1-2 hours.
You can try with your favorite essence by replacing vanilla. This is the one I tried out using butterscotch…
and the taste is awesome.. 🙂