This is a major throw back to 2015. Spring had set in and it was a peaceful Saturday! It was a week off for me and my man was away at work. I was basking at home and I knew he who would be home in the next couple of hours.
He being a foodie with high craving for sweets, I quiet well knew what I should be doing. All that I could think off was an easy dessert which I prepared for the first time five to seven years back as guided by my cousin. This simple pudding recipe has also come as a saviour to my mom if she had any unannounced guest walking in and I am sure its with most of us. If it’s a soft pudding, I have never come across anyone who doesn’t like it, I don’t either! You all would have known by now, It’s the delicious soft “CARAMEL PUDDING”. It is a staple on restaurant menus in the beach resorts along India’s coasts and also prepared regularly in the home kitchens of the Anglo- Indian Goan, Mangalorean and Parsi communities.
So, irrespective of the weather or time, here’s the ingredients that goes into the Caramel Pudding.
- Sugar – 1/4th cup for the caramel and ½ cup for the taste and as a sweetener.
- Eggs – 2
- Milk – ½ cup
- Vanilla Essence – 1 Teaspoon.
Method:
Step 1 – Heat milk either in a microwave oven or on gas flame.
Step 2 – Break eggs into a bowl. Add half cup of sugar, vanilla essence and mix gently with a whisk. Add warm milk and mix. Strain the mixture. Keep it aside.
Step 3 – Take quarter cup of sugar in a thick-bottomed pan. Add a few drops of water and heat till the sugar caramelizes. Heat it up more if you prefer dark caramel just the way I did. Pour the caramel into a mould and let it settle by cooling.
Step 4 – Place a metallic ring in the pressure cooker. Add four cups of water and heat.
Step 5 – Pour the egg-milk mixture into the mould with the caramel.
Step 6 – Cover with aluminium foil and place it in the cooker. Cover with lid and steam for twenty-five to thirty minutes. Do not use the whistle. Remove when done.
Step 7 – Turn the mould upside down. Serve the dark caramel pudding hot or cold.
Serving dish gives a beautiful reflection of the desert and the transparency of the golden/dark caramel.
