Caramel pudding – Steamed caramel pudding made with milk

caramel pudding

My favourite dessert since childhood, caramel pudding, is now my little son’s favourite too.  My mum used to make this with condensed milk which, undoubtedly had a very smooth, rich and creamier texture, but In the process of trying to produce the same, more healthily,   I came across this recipe from an old recipe collection.  You can either steam this or bake in the oven.  However, steamed pudding has such a delicate texture, which I am addicted to.

Creme’ caramel pudding made with condenced milk baked in the oven recipe : 

http://happyrecipes.co.uk/creme-caramel-pudding-made-with-condensed-milk-and-baked-in-the-oven/

Get ready with the following items:

 Whole milk  2 cups
 White sugar 3/4 cups
 Eggs (large)  4
 Vanilla essence and lemon zest  1 tsp each
 For the caramel
 White sugar  5 tbsp
 Water 3 tbsp

Let’s make it 

Heat it :

  • Pour milk into a pan and  heat up until it reaches the boiling point. (Do not boil)
  • Mix vanilla, switch off the flame and let the milk cool down.

Blend it / Whip it:

  • Drop sugar and eggs to the blender
  • Whizz just 5 seconds. (do not over do it as the sponginess of the pudding will be affected)
  • Now, slowly pour into the milk.
  • Whip with a hand whisker until frothy.

caramel ppp

Caramel it :

  • Drop sugar and  water into a small pan.
  • Bring to boil.
  • Let the syrup turn light brown. (Do not let it turn too dark as the syrup will taste bitter)
  • Add 1 tbsp of hot water and let the syrup bubble away for a minute and switch off the flame.
  • The caramel is ready now.

Steam it :

  • Pour the caramel into the pudding bowl and circle around so that the caramel stick onto the sides of the bowl
  • Rub butter all around the bowl
  • Pour the milky liquid in
  • Cover the top tightly with a foil
  • Place a close fitting plate on
  • Fill a large pan half with water
  • Dip the pudding bowl slowly into the middle of the pan
  • Cover the large pan with a foil first and then close with the lid.

caramel pppp

  • Place the pan on stove  under high flame and steam for 1 hr.  Check the water level half way and pour boiling water if needed.

caramel p

Cool it :

  • Take the pudding bowl out and let it cool off completely.
  • Place the bowl in the fridge.
  • Once chilled loosen from around

caramel pp

  • Then place a flat, wide plate on top of the pudding bowl and gently turn the bowl upside down
  • Give a gentle knock on the bottom of the bowl.
  • Slowly, lift the bowl up

caramel pudding1

  • Voila !!! your pudding is out, sitting primly with a pool of caramel juices
  • Cut nice triangles and serve with juices
  • Yummy !!!

Caramel pudding -bigTip: To make cute individual puddings for kids, use several ramekin bowls .

caramel pudding22011-11-19-RUP-pecan-pie-ramekins-bowls2-500w

 

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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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