CARAMEL EGG PUDDING

Ingredients
For
1/2
1/4

cup

th

For
300
ml
378
ml
6
1 teaspoon vanilla extract

can
can

cup
Condensend
Evaporated

:
Caramel:
sugar
water
Pudding:
milk
milk
eggs

Method
:
Preheat
oven
at
325 o F/
160 o C
Dissolve sugar in water in a sauce pan. Do not stirr, just keep swirling the
pan to mix the syrup evenly. Boil the liquid till the sugar changes it's color
and turns into fragrant, amber color liquid. Remove from the heat
instantly or otherwise the caramel can get burnt. Put this caramel in the
baking pan and swirl the pan till it's base is completely coated. Leave the
baking
pan
aside
to
cool.
Now add the two cans of milk in the saucepan in which you prepared
caramel. The milk will dissolve the remaining caramel in the sauce pan.
This will add a great flavor to the pudding. If needed reheat the pan a little
bit. Now beat the eggs. Add the milk slowly and keep beating. Add the
vanilla
extract.
Strain the custard over the hardened caramel and set the pan in a larger
dish or roasting pan. Pour the boiled water into the bottom pan to come
half-way up the sides of the flan. Transfer to the oven and bake until set, 45
minutes
to
an
hour.
Remove the flan from the oven and from the water bath. Run a knife
around the outside edge to loosen the flan. Cool completely even chill,

if you like. To serve, flip the flan onto a plate, pour over any caramel
remaining in the pan. Serve in wedges.

Ingredients

Eggs 4
Milk (to make the milk take about
2 cups of water and add condensed milk
to it to make 3 cups). 3 cups
Essence (vanilla) tsp
Sugar 6 tsp

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Cooking Directions
1. Beat the eggs and add the milk and essence to it and beat again for a
minute or two. Take a pan, put the sugar in it and beat it till the sugar
becomes brown.
2. Pour the mixture over it. Place the pan into a bigger pan filled with water.
Cover with a lid and put some heavy object on it.
3. Gradually keep on adding water into the sugar pan and cook for about 45
minutes or until the pudding sets.
4. Keep in the refrigerator before you are to serve.
5. Invert it onto the dish to serve.
6. Note: Loosen the sides of the pan before inverting.

7.
8. Ingredients:
9. * 1/3 cup sugar
*2-3 Tablespoons water
* 6 eggs
*4 cups (1 litre) milk
* cup sugar
*1 teaspoon vanilla essence
10.
Method:
11.
*Mix 1/3 cup sugar and 2-3 tablesppons of water and heat in a
pan on moderate heat until it turns dark golden brown (caramalised).
Pour and the mixture onto the bottom of a baking dish and spread it
on the bottom with a wooden spoon or spatula.
*Beat together eggs + cup sugar and vanilla essence in a big bowl.
*Heat the milk and pour it in the above egg mixture while stirring
constantly.
*Pour the milk and egg mixture in the baking dish containing the
caramelised sugar.
*Put the baking dish in a shallow roasting tray containing 1 inch
water.
*Bake in a pre-heated oven at 300 degrees Farenheit for 1 to 1
hours. Check with a knife. If knife comes out clean, the pudding is
ready.
*Take the dish out of the oven, let it cool, then put in the refrigerator.
*Just before serving, separate the sides of the pudding from the
baking dish with a knife. Take a flat dish with slightly raised ends, put

it onto the baking dish, and turn the pudding over onto the baking
dish while keeping the serving dish in place.

12.
13.

CARAMEL EGG PUDDING (DETAILED RECIPE)

14.

15.
16.
17.
Caramel custard pudding or egg pudding is a very
delicious and popular dessert around the world. The
pudding is steamed hence there is no oil used. With just 3
ingredients that are available in every Indian
home, this dessert can easily be prepared. I have already
done a post on this but this is a more detailed recipe with
step by step pics.
18.

19.
Serves: 4
Ingredients
3 eggs
3 cups of milk
9 tbsp sugar
1 tbsp sugar (for caramelizing)
Method
Boil 3 cups of milk in a pan, then reduce the heat and cook
till the milk reduces to half (i.e. 1 and 1/2 cups). Allow the
milk to cool down completely.
Take the egg yolks and whites in separate bowls and beat
with an egg beater till fluffy. (The yolks will not be too
fluffy). Add sugar and whites to the yolks and continue
beating. Finally add milk and beat again. All ingredients
must have been mixed well and the mixture should be
completely covered with bubbles.