Friday, July 8, 2011

Caramel Pudding

Milk - 1 Liter
Eggs - 7
Sugar - 1 Cup
Nutmeg Powder - ½ Table spoon
Vanilla Essence- 1 Tee Spoon

         First heat ½ cup of sugar with 1 tsp of water in a pan till it melts and turns golden brown. Pour this caramelized sugar into the pudding bowl and swirl to coat the sides of the mould. Keep aside to cool. Mix the eggs and remaining sugar together in a large bowl and blend till all the sugar has dissolved. Now add the milk, vanilla essence and nutmeg and blend again.

        Now pour the above mixture into the bowl you are using, to fill them ¾ of it.

        Place the bowl in the pressure cooker over an overturned flat-bottomed metal bowl. Pour water very carefully into the pressure cooker till it is just above the bottom of the bowl.Cook for half an hour and then check if mixture is solid.

        When cooked, cool the pudding and then chill in the refrigerator for an hour or two. To serve, place a plate over the bowl, hold firmly in place and turn over gently. The pudding will turn over onto the plate, caramel side up. Pour some of the remaining caramel (if any) over the pudding and serve.