Skip to main content

Caramel Pudding

Caramel-Pudding

Ingredients:
1 1/2 litres - milk
13 tbsp - sugar
6 - eggs
1 1/2 tsp - vanilla essence
4 tbsp - sugar for making the caramel
3 cups - water

Methods:
1. Boil the milk in a heavy bottomed vessel.
2. After a boil simmer.
3. Boil the milk till it reduces to little more than half its quantity.
4. Add 13 tbsp sugar and continue boiling till the sugar dissolves completely.
5. Remove the milk from flame and keep to cool.
6. Cool completely.
7. Beat the eggs.
8. Add the beaten eggs and essence to the cooled milk. Mix well.
9. Place 4 tbsp of sugar in a steel or an aluminum container and melt the sugar on a low flame till it melts and turns into a rich golden colour, to get a caramel.
10. Remove from flame. Cool completely.
11. Pour the milk-egg mixture into the container.
12. Pour 3 cups water in a pressure cooker.
13. Place a smallsteel bowl in the middle of the water.
14. Place the container with the milk-egg mixture on the steel bowl in the cooker.
15. Cover the container with a lid.
16. Cook on a low flame for 20 -30 minutes or till the caramel custard is done.
17. Close the lid of the cooker but do not use the weight of the cooker.
18. To check if the custard is ready insert a knife, if it comes out clean it shows the custard s ready.
19. Cool for sometime and then invert the custard into a serving dish.
20. Serve hot or cold.
Labels:

Comments

Post a Comment

Popular posts from this blog

Kung Pao Chicken

Ingredients: *2 boneless chicken breasts, about 6 ounces each Marinade: *1 tablespoon soy sauce *1 teaspoon Chinese rice wine or dry sherry *2 teaspoons cold water *2 teaspoons cornstarch Sauce: *1 tablespoon dark soy sauce *2 teaspoons light soy sauce *1 tablespoon black or red rice vinegar, or red wine vinegar *1 tablespoon chicken broth or water *3 teaspoons granulated sugar *1/2 tsp salt *a few drops sesame oil *1 tsp cornstarch Other: *6 to 8 small dried red chili peppers, or as desired *2 garlic cloves, *1/2 cup skinless, unsalted peanuts *3 - 4 cups oil for deep-frying and stir-frying Methods: 01.Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes. 02.In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last. 03.Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic. 04.Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Ca...
Post a Comment
Read more

Chocolate Raspberry Cupcakes

Ingredients: 1 1/2 cups all purpose flour 1/2 cup unsweetened Dutch-process cocoa powder, sifted 1/2 tsp baking soda Pinch of salt 1 1/4 cups granulated sugar 1/2 cup vegetable oil 1/2 cup milk 1/2 cup frozen raspberries, not thawed 1 tsp vanilla 2 tbsp balsamic vinegar Methods: 01. Preheat oven to 350F. Line a muffin pan with cupcake liners. Set aside. 02. In a small bowl, mix together flour, cocoa powder, baking soda, and salt. 03. In a large bowl, using an electric mixer, beat sugar and oil until well combined. Add milk, frozen raspberries, and vanilla, being just until raspberries are mashed and well incorporated. Add flour mixture, beating until well blended. Mix in balsamic vinegar. 04. Scoop batter into prepared pan. Bake in preheated oven for 25 minutes, or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting. White Chocolate Raspberry Buttercream Frost...
Post a Comment
Read more

Tuna Salad

Ingredients: 1  pound fresh or frozen tuna steaks, cut 1 inch thick 3  tablespoons sherry vinegar 2  tablespoons finely chopped shallots 1  tablespoon Dijon-style mustard 2  tablespoons olive oil 1  anchovy fillet, rinsed and mashed Salt (adequate) Black pepper (adequate) 8  ounces tiny new potatoes, quartered 6  ounces green beans 6  cups Bibb or Boston lettuce leaves 3/4  cup thinly sliced radishes 1/2  cup black ripe olives, pitted Methods: 01.Thaw fish, if frozen. Rinse fish; pat dry. For dressing, in a small bowl combine vinegar and shallots.Whisk in mustard. Add oil in a thin, steady stream, whisking constantly. Stir in the anchovy; season to taste with salt and black pepper. Remove 1 tablespoon of the dressing for brushing fish; set aside remaining dressing until ready to serve. 02.Brush the 1 tablespoon dressing over both sides of fish. Place fish on the greased, unheated rack of a broiler pan.Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily wi...
Post a Comment
Read more