I have almost given up on baking because I am on a healthy eating mission and desserts are rarely low calorie/healthy. But I have a lot of baking ingredients and so decided to finish them off. Also, baking is very precise... any mistake or change in measurement and the dish goes poohh... It happened last weekend when I tried making coconut mousse. It tasted amazing but did not set. Oh well, I am going to try it again.
I follow the instagram feed of passionforbaking and decided to check out the blog and found a recipe for caramel pudding.
You can check out the recipe and step by step pictures here. The only problem- the blog is in Nowergian language so I had to use google translate it. The good part- newer posts have an English translation.
I have halved the recipe to make a smaller pudding meant for 4 people.
Ingredients:
- 1.5 cups sugar for caramel
- 300 ml milk
- 150 ml cream
- 1 tsp vanilla essence
- 1/2 cup sugar
- 4 eggs
Preheat oven to 125 degree Celsius
Method:
- Pour 1.5 cups sugar in a saucepan and put it on medium heat. Let it melt and become caramel.
- Pour the caramel in a cake pan (the one in which you want to make your caramel custard). If you want to make smaller cups of the custard, pour the caramel into such pans. Move it around to coat the sides
- In another bowl, beat the eggs with hand. No need to use an electric beater
- In a saucepan, heat milk, 1/2 cup sugar, vanilla essence and cream. Turn off the gas when it comes to a boil
- Once the mixture cools, add the beaten eggs to it
- Pour the mixture on top of the caramel in the cake pan
This is where the recipe gets confusing... when I researched online, Indian recipes suggested cooking in an oven while international recipes recommended cooking in a water bath.
- What I did was... boiled water... poured it into a glass vessel and then placed the cake pan into it
- I placed the glass vessel (with hot water and cake pan) into the preheated oven at 180 degree Celsius and baked for 30 mins
- Its done when the top becomes brownish... you can use a knife to check it
- When it cools, overturn it onto a plate and refrigerate
Yum... love the custard/pudding... tastes so good.
I follow the instagram feed of passionforbaking and decided to check out the blog and found a recipe for caramel pudding.
You can check out the recipe and step by step pictures here. The only problem- the blog is in Nowergian language so I had to use google translate it. The good part- newer posts have an English translation.
I have halved the recipe to make a smaller pudding meant for 4 people.
Ingredients:
- 1.5 cups sugar for caramel
- 300 ml milk
- 150 ml cream
- 1 tsp vanilla essence
- 1/2 cup sugar
- 4 eggs
Preheat oven to 125 degree Celsius
Method:
- Pour 1.5 cups sugar in a saucepan and put it on medium heat. Let it melt and become caramel.
- Pour the caramel in a cake pan (the one in which you want to make your caramel custard). If you want to make smaller cups of the custard, pour the caramel into such pans. Move it around to coat the sides
- In another bowl, beat the eggs with hand. No need to use an electric beater
- In a saucepan, heat milk, 1/2 cup sugar, vanilla essence and cream. Turn off the gas when it comes to a boil
- Once the mixture cools, add the beaten eggs to it
- Pour the mixture on top of the caramel in the cake pan
This is where the recipe gets confusing... when I researched online, Indian recipes suggested cooking in an oven while international recipes recommended cooking in a water bath.
- What I did was... boiled water... poured it into a glass vessel and then placed the cake pan into it
- I placed the glass vessel (with hot water and cake pan) into the preheated oven at 180 degree Celsius and baked for 30 mins
- Its done when the top becomes brownish... you can use a knife to check it
- When it cools, overturn it onto a plate and refrigerate
Yum... love the custard/pudding... tastes so good.
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