- 500 ml full cream milk
- 5 tbsp sugar (ratio is 500 ml milk : 5 tbsp sugar : 3 eggs)
- 2 tbsp cornflour
- 3 eggs
- 1 tsp vanilla essence
- pinch of salt (optional)
- chocolate shavings, whipped cream (for garnishing)
- 2 tsp sugar
- 2-3 tsp water
- Take a bowl, add cornflour and 2 tbsp cold milk. Mix well to remove lumps.
- Boiling milk: Put a pan, add milk and sugar. Bring to a boil by stirring continuously until all the sugar is dissolved.
- Just when the milk starts to boil, simmer and add the cornflour-milk mixture, immediately stir and mix well.
- Now alternatively increase the flame and simmer for few more mins, until the milk is thickened. Keep aside to cool.
- Making the caramel coating: Heat sugar and water in the pudding mould till the sugar melts & caramelized to golden brown. Swirl to coat the sides of the mould. Keep aside to cool.
- Eggs & milk mixture: Break the eggs separately, put in a blender, add vanilla essence and a pinch of salt and blend to form a smooth & frothy mixture. Check and ensure whether the milk is properly cooled (otherwise the whole mixture may curdle) and then add to the blender. Blend once again to a smooth milk and egg mixture.
- Putting in the mould: Pour this mixture into the caramelized pudding mould (fill upto ¾ of the mould)
- Steaming: Take a pressure cooker, place a pressure cooker ring and pour water very carefully into the pressure cooker to ensure water is about 2" below the rim of the mould.
Place the pudding mould on the ring and cover the mould (so that water do not enter into the pudding mould).
- Cover the cooker and let the steam escape. When the steam starts to escape, check watch and steam for 15-20 mins. Check whether the pudding is ready or not (insert a fork / toothpick inside the pudding, if it comes out clean, pudding is done or else steam for another 10 mins)
- After the requisite time, switch of gas, carefully remove the pudding mould so as not to disturb the pudding. Keep aside to cool and then chill in the refrigerator for 1-2 hours.
- Serve: To serve, carefully run the edge of a knife around the border of the mould. Place a plate over the pudding mould, hold firmly in place and turn over gently.
- The pudding will turn over onto the plate, caramel side up. Serve with caramel sauce, chocolate shavings or whipped cream.
I learnt this recipe from my mother-in-law who happens not only to be great cook but also and an encouraing person always in search of new recipes and experimenting on dishes to turn them to a new recipe.
This is going to Mom's Most Favourite Recipe Event by Shama of Easy2cook Recipes.
Sending another pudding, steamed chocolate pudding to both the events.