Caramel Pudding

Here I'm gonna share a recipe with y'all- Caramel Pudding Recipe.

I know it is a common dessert. But making it nice and smooth are other story.

Well, ingredients you need:
1. 4 cups milk
2. 1 cup brown sugar
3. 1/4 cup butter
4. 4 egg whites
5. 4 egg yorks
6. 1 cup granulated sugar
7. 1/4 cup cornstarch

Preparations:
1. Bring brown sugar and milk to a boil keep stirring.
2. Beat yorks and cornstarch together in a big bowl and add butter to it.
3. Add it to the first mixture and cook, keep stirring till thick.
4. Pour it into the greased baking pan and bake at 350° F, till brown.
5. Beat egg whites with sugar and brush on top.
6. Now return to the oven and bake until the top turn golden brown.
7. Serve on plate.


Another way of making Caramel Pudding, that is:

Ingredients:
1. 4 cups full cream milk
2. 7 eggs
3. 1 cup sugar
4. 1/2 tsp nutmeg powder
5. 1 tsp vanilla essence

Preparations:
1. Prepare a mould/pudding cups/ramekin cups for the custard by greasing very lightly with
butter.
2. Heat 1/2 cup of sugar with 1 tsp of water in a pan till it melts and turns golden browns. Pour
this caramalised sugar into the pudding mould/ pudding cups. ramekin cups and swirl to coat
the sides of the mould. Keep aside to cool.
3. If baking, preheat your over now to 180°C.
4. 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.
5. Pour this mixture into the mould/pudding cups/ramekin cups in a large, deep baking pan.
Pour hot water into the baking pan till it is about 1" below the rim of the moulds.
6. If steaming in a pressure cooker: It is advisable to use one mould in this case Place the mould
in the pressure cooker- elevate the mould with a pressure cooker ring (of overtuned
flat-bottomed metal bowl). Pour water very carefully in to the pressure cooker till it is about
2" below the rim of the mould.
7. If baking in over: Cook for about 45 minites or till the custard is firm. Test by inserting a
toothpick in the center. If it comes out clean, the pudding is done.
8. If steaming in a pressure cooker: Cook for half and hour and then check for doneness as above.
When cooked, cool the pudding and then chill in the refridgerator for an hour or two.
9. To serve, plate a plate over the mould/ pudding cups/ ramekin cups, 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.

PS: Sugar can be lessen if you prefer that way. It'll be quite to TOO sweet according to the recipe. So, caution on that.

Other than that... BON APPETIT!!!!