Monday, November 10, 2014

Delicious caramel pudding recipe

Caramel pudding is a yummy dessert much loved by adults and children alike, and it is not very difficult to whip up. It makes a wonderfully cooling dessert during the hot summers and is the perfect snack for your hungry children in the hot evenings. Whether you want to impress your guests with your culinary skills or simply want to make your child’s favorite dessert, caramel pudding is a perfect choice. 

The milk and eggs used in the recipe makes it very healthy and full of essential nutrients like protein and calcium, among other Vitamins.

If you are preparing this for your kids for the first time, make sure to keep extras because there is going to be demand for extra helpings.


Eggs: 5
Milk: ½ Liter
Sugar: 1 ½ cup
Vanilla essence: ½ teaspoon
Butter: 1 tablespoon
Water: 5-6 tablespoons

Active time: 15 minutes
Total Time: 45 minutes

To caramelize the sugar, mix ½ half cup sugar with water in a pan and heat in the gas moving the pan from side to side. Remove the pan from the gas once the sugar gets caramelized (turns golden brown and melts completely). Take a pudding mould and grease the pan on all sides with butter. Pour the caramelized sugar into this mould and put inside the fridge for cooling.

Now beat the eggs and remaining sugar in a bowl till the sugar dissolves and the batter gives a flowing consistency. Then add the milk and vanilla essence and blend again. Once the batter becomes smooth, pour it into the mould holding the caramelized sugar.

Next, take a deep pressure cooker and place the mould inside the cooker on a stand so that the mould doesn't touch the base of the cooker. Pour water till it is about 2 inches below the rim of the mould. Cook for about 30 minutes and set aside. To check if your pudding is completely cooked, place a toothpick and slowly insert inside the cake. If it comes out clean it is done, but if there is a thick paste then you will need to cook for some more time.

After the pudding is cooked, set the mould inside the refrigerator for it to chill for a couple of hours (the cooler the pudding is, the tastier it will be). Once ready to be served, take a large plate and turn the mould upside down on it so that the pudding is inverted. Now you will see the yummy looking caramel topping on the pudding and it is ready to be sliced and served.

Tips: the above recipe can also be done by baking in the oven at about 350° F and baked for about 45 minutes. All the above procedure remains the same, except that you will need to use a baking tray and put water on it before placing the mould.