Caramel Pudding With Rice Flour
Ingredients :
- rice flour - 4 tbs
- whole milk - 3 cups
- sugar - 8 tbs [ 4 tbs for caramel and 4 tbs for pudding]
- eggs -2
- unsalted butter/ghee -1tbs
- vanilla essence -1/2tsp
- pinch of salt
Method
- add 1/2cup milk into the rice flour;mix without any lumps and keep aside;this process will prevent clumping of rice flour later while adding into the hot milk
- take 4 tbs sugar into a sauce pan and add 2tbs water into it
- heat this up until the sugar caramalised into a deep golden colour
- now transfer this into a greased mould and keep aside
- add remaing milk into a heavy bottomed pan and bring to boil
- reduce the flame to low
- add butter and mix well
- add the milk-flour mix slowly into this, stirring continuously
- add 4 tbs sugar
- cook this on low flame until the mix become very thick
- allow this to cool for 5 minutes
- crack the eggs into a bowl
- combine them using a fork without forming froth
- add the cooked mix slowly into the eggs
- add salt and vanilla
- pour this over the caramel
- cover the tin and steam this for40-45 minutes
- once done, allow it to cool
- when it cools down to room temperature refirigerate for 2 hours or overnight
- flip into a plate
- cut,serve and enjoy..
