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 fixing 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!

Let’s make it:







You will need 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




Make The Caramel 

  • Sugar 5 tbsp
  • Water 1/2 cup

caramel

Kitchen Essentials

This blender by Kenwood is durable and its sharp blades make the job so much easier; the whole process goes on smoothly in no time. The best blender I can recommend for cooking enthusiasts.




  • 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 and spread it all over

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







Rub Butter

  • 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

All in to the Blender

Into your blender jar pour all the following;

  • Condenced milk tin – all of it
  • Wash the tin and two tins of water
  • 6 Eggs
  • 1 tbsp of sugar
  • 2 tbsp Vanilla and lemon zest

Blend in high speed exactly for 30 seconds.

Into the dish

  • Pour the creamy liquid into a tray or a pyrex dish leaving some space from the top for the pudding to rise
  • Place the pudding tray on another wider tray filled 1/4 of it with water. (Double boiling)

Bake 

  • 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 (Stab a skewer and check. If the tip of the skewer comes out clean then the pudding is done!)

Serve 

  • 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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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.  In the process of trying to produce a more healhier 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 distict delicate texture, which I am addicted to.




Get ready with the following items:

 Whole milk  2 cups
 White sugar 3/4 cups
 Eggs (large)  4
 Vanilla essence lemon zest  1 tsp
Lemon zest (optional)  1/2 ts
 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 m
  • Whip with a hand whisker until frothy
  • Add vanilla and lemon zest

caramel ppp

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

Steam 

  • 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.

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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