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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watalappan

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 pudding has a Malay origin and is made with thick coconut milk and the solid form of coconut treacle, called “jaggery”.  Traditionally,  this is made by steaming in an aluminium pudding basin, dipped into a large pan half-filled with water.

However, you can also bake it in a Pyrex dish in the oven which is much easier.  If you fancy the original taste, do not hesitate to steam it. Either way, you will come to love it!!

I made this pudding using Maggi coconut milk powder which I found the best choice in the absence of real coconut milk and also, the texture of the pudding comes out much firmer allowing you to cut into dainty squares.

So, give it a try today !!







What you need:

coconut
 Maggie Coconut Milk Powder6 full tablespoons
Palm jaggery (Brown)1 round
Brown sugar2 tbsp
Nutmeg -grated (essential item for this pudding)1 full tsp
Saltpinch
Eggs (large)5
Water1/2 cup






Let’s make 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

  • Place the pudding in the fridge and cut into perfect squares before serving.
  • Yum !!



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