Caramel pudding

Caramel pudding – Steamed caramel pudding made with fresh 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 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 sugar3/4 cups
 Eggs (large) 4
 Vanilla essence lemon zest 1 tsp
Lemon zest (optional) 1/2 ts
 For the caramel 
 White sugar 5 tbsp
 Water3 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

Blend

  • 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
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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.
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  • 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.
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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
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  • 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
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  • Voila !!! your pudding is out, sitting primly with a pool of caramel juices
  • Cut nice triangles and serve with juices
  • Yummy !!!
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Tip: To make cute individual puddings for kids, use several ramekin bowls .

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