Caramel Pudding is a scrumptious pudding made from eggs, milk and sugar. It is an easy and quick dessert which can be made within an hour from scratch. It can be steamed in a pressure cooker or baked in the oven. I have steamed it.
Caramel Pudding, Creme Caramel, or milk leche, or custard flan, is an international favourite. The variation of names is a testament to how far reaching across the globe this favourite dessert really is.
From the Philippines to Spain, from Puerto Rico, to India, each country has it’s own version of the popular creme caramel custard, with varying ingredients, substituting fresh milk for condensed milk, or coconut milk.
This easy-to-make pudding is popular all over India but made especially well by the Parsis, Mangaloreans (both from Western India) and the Anglo-Indians. It can be steamed in a pressure cooker or baked in the oven.
4 tbsp granulated sugar
1 tbsp water
1.5 tbsp hot water
For Egg Mixture
1 cup milk
5 tbsp granulated sugar
Place the sugar in a small non-stick pan and heat on a medium heat until the sugar turns brown
The heating process will take about 5 minutes on a gentle heat. As soon as the sugar starts to turn brown, tilt the pan to distribute the liquid (you may get parts where the sugar hasn’t turned brown yet.
As soon as it starts to bubble, add boiling water. Be careful when you add hot water.
As soon as you have added the water, swirl it around in the pan so it is combined with the sugar and turn off the heat.
Pour the caramel into the container in which you plan to set the pudding
Let’s make the egg mixture for pudding. Crack the two eggs into a bowl. Lightly beat the egg with a balloon whisk. Don’t let the tip of the whisk leave the bottom of the bowl to avoid creating too much foam
Add the milk and sugar in a pot. Turn on the burner. Stir with a spatula until all the sugar is dissolved
Add the milk to the beaten egg while whisking the mixture.
Sieve the egg mixture with a fine mesh strainer. Scrape off the bottom of the strainer with a spatula. Remove any foam on the surface with a spoon. Pour the egg mixture into caramel container and close it with a lid
Lets steam the pudding. In a big pot add 2 glass of water. Keep a stand and place the caramel container on top of it.
Keep the water temperature just below the boiling point and steam the pudding for 18 to 20 minutes.
Do not bring the water to boil otherwise the smooth texture of the pudding will be lost.
Remove the custard container after 20 mins. Refrigerate an hour before serving.
Recipe from cooking with a dog