Thursday, 21 May 2020


Milk 500ml
Eggs (2 eggs with yolk, 4 egg whites) 
Sugar 5tsp for caramel sauce, 5 tsp for pudding
Vanilla essence a few drops
Water 4 tsp

1. Take 5 tsp of sugar and 4 tsp water in a pan and heat until sugar is completely dissolved. 
2. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. 
3. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
4. Pour this caramel syrup into four cups covering the bottom of the cups carefully with this syrup. 
5. Take 2 whole eggs and 4 egg whites in a pan and add sugar and whisk till the sugar dissolves.
6. Heat the milk (lukewarm not hot) and add to the milk to this egg mixture (dont boil the milk, only warm it on gas) Add vanilla essence. 
7. Pass this milk and egg mixture through a seive. ( don't skip this step) . 
8. Heat water in a large pan and put a stand in this water (basically we have to steam this pudding so if you have a steamer, well and good). 
9. Pour this mixture equally into the caramel covered cups equally. 
10. Cover these cups with foil and make holes in foil and put these cups in the steamer for 40 minutes. 
11. Take out the cups after steaming and remove the foil. Check with the help of a knife if the pudding is cooked. 
12. Refrigerate these pudding cups for 6 hours.

13. Run a knife around the pudding to loosen it. It will look like this. 
14. Place a plate on the cup and turn it upside down. 
15. The pudding will come out on plate like this. Serve chilled. 

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