CARAMEL PUDDING/CARAMEL CUSTARD PUDDING

Caramel Pudding/Caramel Custard Pudding

Ingredients

• Milk -1 cup
• Sugar-5 tablespoon
• Egg -2(Beaten)

For Caramel Syrup

• Water -1 tablespoon
• Sugar -1/4 cup
• Hot water -1 tablespoon, or as needed

Method

STEP-1

Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened.

Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form golden brown syrup, about 5 minutes.

Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.

STEP-2

Pour caramel syrup into the mould. Set aside.

STEP-3

Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved.

Remove from heat.

STEP-4

Whisk eggs into milk mixture.Strain it.
 Pour egg-milk mixture over syrup.

STEP-5

Cover with grease proof paper or aluminium foil. 

STEP-5

Place the custard in the steamer and close the lid. Once steam comes, simmer for 20 minutes. After 20 minutes, test the center of the caramel pudding with a knife. If the knife comes out clean, the pudding is done or else you will have to cook if for some more time.

Then switch off fire and leave it for another 5 minutes.

STEP-6

To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.