Ingredients:
- Milk 2 cups (500ml)
- Sugar for caramel 6 tbs (90g)
- Sugar for custard 1/2 cup (120g)
- Eggs 3
- Pinch of salt
- Vanilla essence 1/2 tsp
- To make caramel, add the sugar along with 2 tbs of water (30ml) to a saucepan
- Heat the sugar till it reaches a light brown colour
- Add 2 tbs water and turn off the flame when the caramel dissolve
- Pour this to 6 ramekin bowls and swirl to spread the caramel evenly
- Keep them aside
- Next to make custard, pour the milk to a sauce pan
- Add sugar to it.
- Heat the milk till it become hot (no need to boil)
- Crack 4 eggs to a bowl
- Add salt and vanilla to this
- Now add the hot milk slowly and combine well
- Strain this mixture and pour this to the prepared ramekins
- Now you can either bake them or steam them
- To bake the pudding, place the bowls in a tray
- Pour hot water into the tray up to quarter portion of the tray
- Bake in a preheated oven at 170 degree Celsius for 40-45 minutes (or till the internal temperature reaches 80 degree Celsius)
- To steam the pudding, cover the bowls with aluminum foil
- Steam for 8 minutes (First 2 minutes on medium flame and then on low flame for 6 minutes; Turn of the heat and open the steamer after 2 minutes)
- Once done, remove from oven/steamer
- Let them cool and then refrigerate for 6 hour or preferably overnight
- Take out from the refrigerator
- Run a knife along the sides of the bowl
- Place a plate over the bowl
- Turn it upside down
- Serve chilled
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