There are several versions of this simple and yummy dessert. Flan, caramel custard, caramel pudding are what I'm familiar with. They have different textures and cooking methods.
My mom used to make this version of caramel pudding for a long time and I still love this dish for the sheer simplicity and the yummy taste of it. It is a perfect make ahead dish which requires you attention for like 5 mins and then takes its own course!
Eggs and milk are mixed together with sugar and flavoring. Sugar is caramelized and then the mixture is cooked in a pressure cooker. Can't get simpler, can it? :) Making the caramel might be a little tricky for first timers, but I have tried to explain it as best as I can.
I have always been happy with the results by sticking to a few simple rules. Make sure you read the tips in the end.
Serve it chilled with some fruits, nuts and add whipped cream/chocolate syrup to make it fancy. Or, serve it in its best form - simple and plain! :)
Note: If you prefer a very and creamy dense pudding, the oven made one is probably better. This version is a light, fluffy and soft.
What you need:
A wide ish stainless steel vessel that can go in the pressure cooker. See pics.
Pudding
Eggs - 4
Milk - 500 ml
Sugar -
Vanilla essence - 1/2 tsp
Sugar for caramel - About 6 tsps.
Optional flavoring : Try using one of these flavors as per your taste.
Instant coffee granules
Nutmeg powder
Cardamom powder
Method:
1. Beat milk, eggs, sugar and vanilla till they are mixed well. I usually pulse it all in the blender for around 30 seconds. Its fast and easy ;)
If you are using any of the optional flavoring, add it and mix well.
2. Check taste for sugar. Keep in mind, it needs to be a lil less sweet as some sweetness from caramel gets added to it. Keep it aside.
3. To make caramel : Dust the sugar for caramel fairly evenly in the vessel you want to use. Heat this on a medium to low heat till sugar starts to melt. Keep moving the vessel so that it doesn't burn. Continue heating until sugar caramelizes and turns a golden dark brown. Take care not to burn the sugar - a very dark brown is what you don't want. Sway the vessel so that the caramel forms an even layer on the bottom of the vessel. Take off heat.
Alternatively you could make caramel in another pan and pour it in the vessel you want to use. But I find the above method easiest and less cleanup.
Tip: At this stage the caramel is extremely hot, so handle with care. One time, I was naive enough to dip my finger in it :P
5. Add some water in the pressure cooker, keep a small bowl at the bottom - I do this because my vessel is kinda shallow and keeping it directly in the cooker would mean water getting into your pudding.
6. Place the vessel with caramel into the cooker. Pour the milk and egg mixture into it.
7. Pressure cook this with the whistle on, for about 4 whistles.
8. Switch off heat and let cool completely before taking out the whistle/opening the cooker.
9. To take out the pudding : Invert a flat serving plate on the pudding vessel and turn it upside down. Slowly lift the vessel and you'll have your beautiful caramel pudding ready to chill in the fridge! :)
A properly done caramel pudding would have a nice (but very thin) layer of brown caramel on top and soft pudding at the bottom.
Important tips:
1. Caramel cooling : If the caramel is still hot and runny, the egg and milk mixture may mix with it and you might not get the thin layer of caramel. If you are using milk and eggs straight from the fridge, you don't need to worry about this as the cold milk will solidify the caramel as soon as you pour it in.
If you are using room temp milk, let the caramel cool and harden completely before pouring the mixture in.
2. Its important that you let the cooker cool completely before taking out the pudding. That's why I call it a make ahead dish. You spend the 5-10 mins in putting it all together, wait for the whistles, switch off the heat and then forget about it for 3-4 hours. When you come back, you're ready to put your pudding in the fridge.
My mom used to make this version of caramel pudding for a long time and I still love this dish for the sheer simplicity and the yummy taste of it. It is a perfect make ahead dish which requires you attention for like 5 mins and then takes its own course!
Eggs and milk are mixed together with sugar and flavoring. Sugar is caramelized and then the mixture is cooked in a pressure cooker. Can't get simpler, can it? :) Making the caramel might be a little tricky for first timers, but I have tried to explain it as best as I can.
I have always been happy with the results by sticking to a few simple rules. Make sure you read the tips in the end.
Serve it chilled with some fruits, nuts and add whipped cream/chocolate syrup to make it fancy. Or, serve it in its best form - simple and plain! :)
Note: If you prefer a very and creamy dense pudding, the oven made one is probably better. This version is a light, fluffy and soft.
What you need:
A wide ish stainless steel vessel that can go in the pressure cooker. See pics.
Pudding
Eggs - 4
Milk - 500 ml
Sugar -
Vanilla essence - 1/2 tsp
Sugar for caramel - About 6 tsps.
Optional flavoring : Try using one of these flavors as per your taste.
Instant coffee granules
Nutmeg powder
Cardamom powder
Method:
1. Beat milk, eggs, sugar and vanilla till they are mixed well. I usually pulse it all in the blender for around 30 seconds. Its fast and easy ;)
If you are using any of the optional flavoring, add it and mix well.
2. Check taste for sugar. Keep in mind, it needs to be a lil less sweet as some sweetness from caramel gets added to it. Keep it aside.
3. To make caramel : Dust the sugar for caramel fairly evenly in the vessel you want to use. Heat this on a medium to low heat till sugar starts to melt. Keep moving the vessel so that it doesn't burn. Continue heating until sugar caramelizes and turns a golden dark brown. Take care not to burn the sugar - a very dark brown is what you don't want. Sway the vessel so that the caramel forms an even layer on the bottom of the vessel. Take off heat.
Alternatively you could make caramel in another pan and pour it in the vessel you want to use. But I find the above method easiest and less cleanup.
 |
| Sugar slowly starts browning |
 |
| Start tilting the container to mix dry and caramelized sugar |
 |
| Continue the process till all the sugar caramelizes |
 |
| All the sugar has caramelized. Sway the container to coat evenly with caramel |
 |
| Caramel layer ready! |
Tip: At this stage the caramel is extremely hot, so handle with care. One time, I was naive enough to dip my finger in it :P
5. Add some water in the pressure cooker, keep a small bowl at the bottom - I do this because my vessel is kinda shallow and keeping it directly in the cooker would mean water getting into your pudding.
6. Place the vessel with caramel into the cooker. Pour the milk and egg mixture into it.
7. Pressure cook this with the whistle on, for about 4 whistles.
8. Switch off heat and let cool completely before taking out the whistle/opening the cooker.
9. To take out the pudding : Invert a flat serving plate on the pudding vessel and turn it upside down. Slowly lift the vessel and you'll have your beautiful caramel pudding ready to chill in the fridge! :)
A properly done caramel pudding would have a nice (but very thin) layer of brown caramel on top and soft pudding at the bottom.
Important tips:
1. Caramel cooling : If the caramel is still hot and runny, the egg and milk mixture may mix with it and you might not get the thin layer of caramel. If you are using milk and eggs straight from the fridge, you don't need to worry about this as the cold milk will solidify the caramel as soon as you pour it in.
If you are using room temp milk, let the caramel cool and harden completely before pouring the mixture in.
2. Its important that you let the cooker cool completely before taking out the pudding. That's why I call it a make ahead dish. You spend the 5-10 mins in putting it all together, wait for the whistles, switch off the heat and then forget about it for 3-4 hours. When you come back, you're ready to put your pudding in the fridge.
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