http://advocation.ca/?biorerbiorere=lu-rencontre-nantes&957=47 I lo….ve eggs – undoubtedly a baker’s best friend. It imparts body and flavour to almost anything it is added to. I in fact start panicking when the supply of eggs in my pantry starts to reduce.
My love story with egg dates back to my childhood days. Having said this, I remember an instance from those golden old days – My family happened to give one of our dear friends a casual tea time visit. It was just a regular chatting session reminiscing all the spl. times we had as good old neighbours (Nothing I was particularly interested in). Btw all these chitchat, came the only interesting aspect of the entire visit – tea and an array of various yummies. I really had no idea where to begin from. As I was lost in my snacky dreams, I could see my mom giving me hidden glares indicating “keep your manners.” N why you may ask…. only because she happened to see a big platter of beautiful shiny boiled eggs much before me. Now I really did need someone to remind me to “keep my manners.” 😉 In the place where I belong from, there is a custom of serving boiled eggs at tea time alongside other snacks. While I was not allowed to have more than an egg at a time, it was difficult to refrain myself from indulging into the glossy eggs. Couple of Eggs down, my eyes were still on those remaining cuties. I did need a nudge from my mom to finally remind me of all the people around who were staring at me. N guess what I did- just blurted out, “Aunty could I have one more egg please.” Everyone had a hearty laugh, not because I asked for yet another egg but because it was the first time I opened my mouth to say anything at all… 🙂 🙂
Stories apart, after all these years that have gone by, eggs still remain one of my favourites. So here is a Caramel Custard Pudding recipe that incorporates all the yummy richness and goodness of eggs. –
Prep time: 10 mins.; Cooking time: 40 mins.
(Have taken 1 cup=240 ml.)
- Milk – 1 cup
- Sugar – 1/4 cup
- Eggs – 3 Nos.
- Vanilla essence – 1 tsp.
go site Caramel
- Sugar – 1/4 cup
- Water – 4 tbsp.
follow link Method
- To make the caramel, take sugar in a saucepan, add water to it and keep it on heat.
- Boil till all the sugar dissolves and it starts caramelizing.
- As soon as the caramel gets golden brown in color, pour it into the desired bakeware.
- Keep the baking moulds aside to cool and set.
- For the custard, take sugar in a mixing bowl.
- Add hot milk to the bowl and stir till the sugar dissolves in the milk.
- Take eggs in another bowl, add vanilla essence to it and lightly beat.
- Once the milk has reached room temperature, transfer the eggs in to the milk.
- Whisk till it is well combined.
- Strain this concoction and pour into the baking moulds over the caramel layer.
- Cover the bakeware with aluminium foil and transfer on to the baking tray.
- Pour hot water inside the tray around the bakeware to get steaming effect in the oven.
- Bake in a pre-heated oven at 150C for 40mins. /till a skewer inserted in the middle of the pudding comes out clean.
- Once the pudding comes to room temperature, run a knife around the sides of the moulds and turn upside-down to de-mould.
- If using a pressure cooker, pre-heat the cooker on the lowest flame for 10 mins.
- Pour water into the cooker and place the covered bakeware inside with the water level about 1-1 1/2 inches above the base of the mould. Steam for 45 mins. /till a skewer inserted in the middle of the pudding comes out clean.
- Wait for the milk to cool to room temperature before adding eggs. Else the milk will curdle and will become unusable.
- Once the sugar caramelizes and becomes golden in colour, immediately transfer to the desired moulds. Further boiling will lead to darker, bitter caramel which will start setting in the same vessel and become non-pourable.
- Pour the custard over the caramel only after the caramel layer has cooled and set.
source Recipe steps:
1. To make the caramel, Keep a saucepan with sugar and water on heat.
2. Boil till sugar dissolves and caramelizes.
3. Once the caramel turns golden brown, pour into the baking moulds and set aside to cool.
4. For making custard, take sugar in a bowl, add hot milk to it and stir to dissolve.
5. Take eggs in another bowl, add vanilla essence to it and lightly beat.
6. Mix the beaten eggs with the milk and whisk till well blended.
7. Strain and pour the mix into baking moulds over the caramel layer.
8. Now cover the moulds with aluminium foil and transfer on to a baking tray and pour hot water inside the tray around the moulds with the water level about 1 inch above the base of the moulds.
9. Bake in a pre-heated oven at 150C for 40mins. /till a skewer inserted in the middle of the pudding comes out clean. Run a knife around the sides of the mould for de-moulding.
12. Serve warm or chilled.