Caramel Custard Pudding
Milk : 1 litre/ 4 cups (apprx)
Vanilla Essence : 1 teaspoon
Sugar : 10 - 15 tablespoons
Eggs : 4
Sugar (Caramelized) : 3-4 tablespoons
Milk Powder : 2 tablespoons
Vanilla Custard Powder : 1/2 teaspoon (optional)
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NOTE : Don't add hot milk to eggs, it will curdle.
TIP: U may add one tin condensed milk (400 gms/14.10 ounces)
in the milk for a more creamier taste.
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Boil the milk to almost 3/4 rs. quantity
Beat the eggs and keep aside. Let the milk cool.
Then add sugar, beaten eggs to the cooled milk slowly.
Keep stirring.
Add the milk powder and vanilla custard powder and
essence and mix well.
Take 3 tablespoons sugar in a container and caramelize it. Let it cool.
Then pour the mixture on the caramelized sugar ,
Sprinkle little cinnamon or nutmeg powder on top and
bake in oven till set for 40-50 minutes at 200oC/ 400 o F
or cook in cooker for 40-45 minutes on slow flame without the whistle.
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