Caramel Pudding is a gratifying dessert commonly found in Goan restaurants. I have memories of my mother preparing a special meal on the weekends such as Goan style Chicken curry with Pav (Bread) along with rice, sol kadi (curry made with fresh coconut milk, green chili, dried kokum, and salt), fried fish and Caramel pudding would be the dainty dessert we would know getting ready with the pressure cooker kept for steaming hehe...Those were the good old days that as a child we would look forward to feast on the favorite delight.
Creamy, smooth, and silky pudding with rich golden caramel is a must-try.
Here is the recipe.
Ingredients
1 tin Milkmaid
500ml Milk
6 Eggs (Medium size)
1 tbsp powdered sugar
(Optional)
1 tsp vanilla extract
4 tbsp Sugar for Caramelizing
Procedure
Put the sugar and
water in the pot. (Refer notes for Pot preferences)
Heat the pot at medium
heat.
Once the sugar starts
caramelizing spread it across the bottom of the pot and keep it aside switching
off the heat.
In a deep bottom,
vessel mix Eggs, Milk, Milkmaid, and vanilla essence.
Once combined well
using a strainer pour it into the caramelized pot.
Steam it in a pressure
cooker for 30mins on medium flame
Let it cool
down.
Refrigerate it for
3hours
Turn it upside down and serve chilled.
Tips and Notes
I usually make it in a Steel Pressure cooker
vessel hence my caramel needs to rest in the same vessel. Another option is to
make the caramel and transfer it to a serving bowl which can be used for
steaming and pour the pudding mixture into it and steam it.
Refrigerating overnight is also a good option
if using the next day for serving.
Do not skip the straining step as that helps
to give a smooth and silky texture to the pudding.
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