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. In the process of trying to produce a healthier version, I came across this recipe from an old recipe collection. You can either steam this or bake in the oven. However, steamed puddings always have a distinct delicate texture than the oven baked ones, which I am addicted to.
Get ready with the following items:
|Whole milk||2 cups|
|White sugar||3/4 cups|
|Vanilla essence lemon zest||1 tsp|
|Lemon zest (optional)||1/2 ts|
|For the caramel|
|White sugar||5 tbsp|
Let’s make it
Heat up milk
- Pour milk into a pan and heat up until it reaches the boiling point but do not boil
- Mix vanilla, switch off the flame and let the milk cool down
- Drop sugar and eggs to the blender
- Whizz just 5 seconds. (do not overdo it as the sponginess of the pudding will be affected)
- Now, slowly pour into them
- Whip with a hand whisker until frothy
- Add vanilla and lemon zest
Make the Caramel
- 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
- 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
- Drop a tea towel or place a saucepan stand on the bottom (This will prevent the pudding bowl shake too much while boiling and spilling out the liquid)
- Dip the pudding bowl slowly into the middle of the pan
- Cover the large pan with a foil or a tea towel first and then close with the lid.
- 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.
Cool it off
- Take the pudding bowl out and let it cool off completely.
- Place the bowl in the fridge.
- Once chilled loosen from around
- 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
- Voila !!! your pudding is out, sitting primly with a pool of caramel juices
- Cut nice triangles and serve with juices
- Yummy !!!
Tip: To make cute individual puddings for kids, use several ramekin bowls .