Creme’ Caramel Pudding – Made with condensed milk and baked in the oven

This is my  easier version of Creme’ Caramel Pudding, made with condensed milk and baked in the oven.

This oven baked version is a real bliss on a busy day, when you’re cooking 4 dishes at the same time for a party or for an elaborate meal.  Just stick the pudding into the oven, set the timer and forget about it.  While you are attending to numerous other stuff, the oven will bake it to the perfection and could be cut into several dainty blocks, making it easier to serve.  Hence, this will be ideal as a dessert for a larger gathering.

Let’s make it:

You will need only these few ingredients :

 Condensed milk can  380g or 400 g (small size)
 White sugar  1 tbsp
 Water 2 cans from the empty condensed milk can
 Lemon zest/Vanilla  1 lemon peel grated into tiny pieces and  Vanilla 2 tsp
 Eggs 6 large

Set the oven to 180 C

Caramel it 

  • Sugar 5 tbsp
  • Water 1/2 cup

caramel

  • Place sugar and water in a pan and boil in high heat.
  • Do not stir with a spoon because the caramel can stick on it.  Hold from both ends and shake the pan from time to time.
  • The caramel will turn into a lovely golden colour after a several minutes.
  • Immediately,  switch off the flame and take the pan out.
  • Straightaway, pour the caramel on to the bottom of the pudding bowl or tray.

(This will stick like glossy glass onto the bottom but do not worry.  While baking, it just adjusts into a lovely treacle.)

Butter it :

  • Just after pouring caramel into the tray, take a little butter onto your hand and rub it around the tray so that the pudding will not stick to the tray/bowl once baked.

Blend it :

Into your blender jar, pour the following:

  • Condenced milk tin.
  • Wash the tin and two tins of water
  • 6 Eggs
  • 1 tbsp of sugar.
  • Blend in high speed exactly for 30 seconds
  • 2 tbsp Vanilla and lemon zest

Blend in high speed exactly for 30 seconds.

Pour it :

  • Pour the creamy liquid into a tray.
  • Place the pudding tray on another wider tray filled 1/4 of it with water. (Double boiling)

Bake it :

  • Cover the pudding tray loosely with a foil or you can opt for not covering it
  • Gently place the double trays in the oven and bake for 40mins or until baked completely.

Serve it :

  • Let the pudding sit until completely cooled off.
  • Place in the fridge.
  • Cut into equal size squares and scrape them out, dipping a flat knife or a spatula to the bottom.  Then, scoop out some caramel juices and pour over the pudding squares before serving.
  • Yummy!!

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Sri Lankan Watalappan – Made with jaggery and maggi coconut milk powder

watalappan

There is no better way to describe this pudding, usually reserved for special occasions as a “heavenly treat”.

This coconut custard pudding, made from coconut milk and jaggery – a solid form of sweet made from an extract from a tropical palm tree. It has a Malay origin and is  traditionally made by steaming it in an aluminium pudding basin, dipping  in to a large saucepan half filled with water.

However, you can also bake it in a Pyrex dish in the oven without  going through the  hassle of steaming, but the texture of the pudding is slightly less spongy and creamier than the steamed one.  If you fancy the original taste, do not hesitate to steam it and you will love it!!

I make this pudding,  using Maggi coconut milk powder, instead of fresh coconut milk or tinned coconut milk, which makes things much easier and quicker.  Also, the texture of the pudding comes out  much firmer.

So, give it a try today !!

What you need:

 Maggie Coconut Milk Powder 6 full tablespoons
Palm jaggery (Brown) 1 round
Brown sugar 2 tbsp
Nutmeg -grated (essential item for this pudding) 1 full tsp
Salt pinch
Eggs (large) 5
Water 1/4 cup

coconut jaggarypalm jaggery

Let’s make it :

Knock it

  • Place the jaggery round in a bag and knock it with a rolling pin until powdered.

Blend it

  • Now, drop jaggery, eggs, coconut milk powder, grated nutmeg, salt and 2 tbsp of water into the blender jar.
  • Whiz only 30  seconds.  More mixing will loosen the pudding.
  • Sieve through a siever.

Oven it

  • Pour the liquid into a pudding basin, cover tightly with a foil and steam.  Or, pour into a Pyrex dish, cover with a foil, place the dish in a baking tray, half filled with water and bake in the oven at 200 C for 30 – 45 mins. (This is called double boiling method)
  • After 45 mins take the tray out, remove the cover slightly and insert a skewer and check if it comes clean.  If so, the pudding is ready!  If not, place it in the oven for another 10 mins.
  • Take the dish out, open the foil cover and let it cool off. (You can sprinkle some roasted or raw cashews on top at this point)

Serve it

  • Stab the skewer in the pudding to make several tiny holes.
  • Pour some coconut treacle or golden syrup on to the top,
  • Let it rest.
  • Place the pudding in the fridge and cut into perfect squares before serving.
  • Yum !!

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