Caramel Pudding Recipe - Delicious custard coated with crunchy caramel.

This is an exclusive website recipe.

Main Ingredients : Milk, Eggs

Cuisine : French

Course : Desserts

Caramel Pudding

French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Caramel Pudding Recipe - how to make Caramel Pudding

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Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Milk 2 1/2 cups

  • Eggs 4

  • Sugar 3/4 cups

  • Vanilla essence 1 teaspoon

Method

Step 1

Take quarter cup of sugar in a thick-bottomed pan.

Step 2

Add a few drops of water and heat till the sugar caramelizes.

Step 3

Pour the caramel into a mould and let it settle by cooling.

Step 4

Heat milk either in a microwave oven or on gas flame.

Step 5

Place a metallic ring in the pressure cooker. Add four cups of water and heat Break eggs into a bowl.

Step 6

Add half cup of sugar, vanilla essence and mix gently with a whisk.

Step 7

Add warm milk and mix. Strain the mixture.

Step 8

Pour the egg-milk mixture into the mould with the caramel.

Step 9

Cover with aluminium foil and place it in the cooker.

Step 10

Cover with lid and steam for twenty-five to thirty minutes. -

Step 11

Do not use the whistle.

Step 12

Remove when done

Step 13

Serve, turned out with caramel side up, either hot or cold.

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