Caramel Custard Recipe, How to make Caramel Custard
A Tip:While caramelizing the sugar, you could add 1-2 tsp of
water in it. This will avoid the sugar getting burnt and the
caramel will be a little smooth and liquidy.caramel custard
recipedetails below:Caramel Custard Recipe
PREP TIME10 minsCOOK TIME20 minsTOTAL TIME30 minsINGREDIENTS
(measuring cup used, 1 cup = 250 ml)2 cups milk2 eggs beaten10 tsp
sugar3 tsp sugar for the caramelINSTRUCTIONS1. Place the sugar for
caramel in an aluminium mould. Place the mould directly over fire
for the sugar to melt. Keep the flame at minimum.2. When the sugar
starts to caramelize and becomes brown, close the flame. Tilt the
mould, so that the caramel gets evenly coated on the base and sides
of the mould.3. Make sure you do not burn the sugar. Take care
while cooking as melted sugar is very hot. Use a pair of tongs
while tilting the mould or wear your kitchen gloves.4. In a
saucepan, heat milk. Add sugar. Cook for sometime till sugar
dissolves and milk thickens a little.5. Let the milk cool. Add the
beaten eggs to the milk. Beat this milk-egg-sugar mixture well.6.
In the meantime, when you will do step 7. that is the next step..
keep a pan with water for boiling.7. Pour this mixture into the
mould. Cover with grease proof paper or aluminium foil. Secure
firmly with a string.8. Place the mould into the boiling water. Be
very careful here again. A suggestion is close the flame of the
boiling water and then place the mould in the pan.9. The boiling
water should be upto rd of the mould. Cover the pan with a lid and
steam for 20 mins on a medium flame.10. Make sure that during
steaming, the water does not dry. If required, add more water.11.
After 20 mins, test the center of the caramel pudding with a knife.
If the knife comes out clean, the pudding is done. or else you will
have to cook if for some more time.12. Allow the pudding to cool a
little. Now we come to the unmoulding part. Keep the serving dish
or plate on top of the mould. Gently turn the serving down, so that
the mould comes on top of the serving dish.13. Tap the mould gently
and allow the custard to unmould itself from the mould.14. You can
serve Caramel Custard warm or chilled.
I tried this pudding from vahrevah and have made this 2-3 times
and its a no fail recipe. The ingredients are easy to fetch from ur
pantry with no mess, it comes out perfect everytime.
My lil one who loves pudding enjoyed this too and whenever she
sees the ramkeins she would ask for pudding :) She likes most of
the puddings either chocolate or plain custard pudding but she
loves this egg pudding a bit more than the other puddings.
Caramel Pudding / Flan Recipe - IngredientsPreparation Time:10
mins|Cooking Time:50 mins|Serves:2Recipe Category:Dessert|Recipe
Cuisine:World
For caramel:Sugar - 20 gmsWater - 3 tbspFor vanilla pudding:Milk
- 500 mlSugar - 50 gmsEggs - 3Vanilla essence - 1/2 tsp
Note:Check out myEggless Vanilla Pudding Recipeposted
earlierCheck out myEggless Chocolate Pudding Recipeposted
earlierMethod:For making caramel :1. Add sugar in a dry pan and
leave it untouched until the sugar melts down completely and turns
slightly brown.Add water and the sugar syrup will start bubbling
up.Do not stir just swirl to heat up evenly.
2. Once the mixture turns golden brown then pour the caramel
into moulds or ramekins immediately so that spreads to fill the
base. Take a large baking pan and pour water upto 1 inch height.
Arrange the ramekins inside the pan with water.
For making vanilla pudding:3. Beat eggs until fluffy then add
sugar and beat it well until the sugar dissolves completely. I used
my whisk to beat until fluffy.
4. Heat milk and allow it to boil. Once boiled, remove it from
flame and cool it down for few mins then add it to the egg sugar
mixture and beat for few mins. Add the vanilla essence , give a
quick stir. Strain this through a strainer to remove undissolved
egg white strands.
5. Now pour the milk egg mixture into the prepared
ramkeins.Preheat the oven to 375F/190C. Now leave the pan with
ramekins arranged on lower rack of the oven. Bake in 375F/190C or
35-45 mins. Check by inserting a fork if it comes out clean, then
ur pudding is ready.
Allow it to cool for a while then refrigerate for an hour
atleast before serving. At the time of serving run a knife around
the edges of the pudding to loosen a bit then invert the ramekins
on the serving plate. A delicious caramel coated vanilla pudding or
flan is ready :)
The caramel taste hides the eggy flavour giving it a nice outer
coating. I luved the way the caramel drops when inverted. A rich
and delicious dessert easy to whip up too.
My Notes: Dont let the caramel get more dark then the pudding
will have a bitter tasting caramel.Also the colour purely depends
on your taste. Also allow the caramel to spread through all sides
of the bottom base of the container you use for setting the
pudding. The pudding that went inside the oven had a golden top
while the outer ones had the normal cream top. But the taste of the
pudding doesnt get affected at all.
Jools easy creamy rice puddingIngredients 120 g risotto or
pudding rice 800 ml unsweetened almond milk, or regular milk, plus
an extra splash 4 tablespoons maple syrup or runny honey 1 teaspoon
vanilla paste, (or you can scrape out the seeds from a vanilla pod,
if you have one) 1 handful of blueberries 1 ripe banana
MethodPut the rice, milk, 200ml of water, half the maple syrup
or honey and the vanilla into a large pan. Give it a good stir,
then place the pan on a very low heat. Cook gently for around 45
minutes, or until thick and creamy, stirring regularly. Loosen the
rice pudding with an extra splash of milk before serving, if
needed. Peel and slice the banana, then serve the rice pudding
scattered with the blueberries and banana and the remaining maple
syrup or honey drizzled on top.
Tips & tricks:As a treat, I sometimes like to turn this into
chocolate rice pudding by adding two tablespoons of quality cocoa
powder in with the rest of the ingredients.
Eugenie KitchenTop of FormSearch for:Bottom of Form.
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Contact Receive Recipes by EmailEasy Bread Pudding RecipePosted
onJanuary 12, 2013byEugenie
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English Rum Raisin Bread Pudding recipeTry this easy bread
pudding with crme anglaise, English custard. Enjoy with your family
this warm rum-flavored-raisin-dotted bread pudding. This
soft-textured milky dessert is slightly seasoned with pungent
nutmeg. Mmm.. even with salted butter caramel sauce? Thats shortcut
to heaven :)
Riasin Bread PuddingEnglish Raisin Bread Pudding RecipeFor 2
persons ( a baking dish of 1/4 cup, 540ml)Prep time: 30 minCooking
time: 40 minIngredients 1/4 cup raisins (38 g) 1 tablespoon rum,
optional 3-4 sandwich white bread slices (120 g) 1 tablespoon
unsalted butter, softened (15 g)For custard: 3/4 cup milk (178 ml)
4/5 cup whipping cream (2/3 cup + 2 tablespoons; 190 ml) 4
tablespoons caster sugar (56 g) 1/2 teaspoon pure vanilla extract 2
eggs 1/4 teaspoon nutmeg, grated (or ground cinnamon)To serve: Your
choice of confectioners sugar or light brown sugar (cassonade)
Salted butter caramel sauce, optionalDirectionsPreparationPreheat
the oven at 320 degrees F (160 C). Soak the raisins in rum.Make
crme anglaise, custardIn a medium sauce pan, stir in sugar, vanilla
extract, milk, and whipping cream. Over medium heat, bring to a
boil; set aside. In a mixing bowl, crack in the egg and beat until
white. Slowly add milk mixture into egg mixture while whisking.Get
ready for bakingSpread butter on the bread slices and cut them in
bite-size. Place the bread on the bottom of the each ramekin, or a
choice of your baking pan. Add in raisins. Dust with ground nutmeg.
Then pour in custard.BakePlace ramekins in a large tin plate and
fill the tin half-full with boiling water. Put the pan in the oven
and bake for 40 to 45 minutes, or until the custard is set. And let
cool for 10 minutes in the tin.ServeThen sprinkle with light brown
sugar or confectioners sugar. And drizzle salted butter caramel as
desired. Serve when hot.Instructions in Images
Its recommended to soak the raisins in rum at least 30
minutes.
In a sauce pan add in sugar, vanilla extract, whipping cream,
and milk.
Then bring to a boil.
Break two eggs.
Beat until white.
Temper hot milk into eggs.
Cut the bread slices.
Allocate them in the pans/baking dishes.
Pour in custard.
Fill the plate half-full with boiling water.
Bake at 320 F (160 C) for 40 to 45 minutes.
Sprinkle with light brown sugar on top.
Its just perfect for any weekend breakfast!
Simple English Bread Pudding with Custard and Raisins,
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PuddingThis entry was posted inBreakfast,British,Sweetsand
taggedbread,bread pudding,custard,english,pudding,salted
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