Ingredients:
Milk -- 4 cups
Eggs -- 6
Sugar -- ¾ - 1 cup (As to taste)
Sugar to Caramelize -- 4 tbsp
Vanilla Essence -- ½ tsp
OR
Milk -- 2 cups
Egg -- 2
Condensed Milk -- 1 tin
Sugar to Caramelize -- 4 tbsp
Vanilla Essence -- ½ tsp
Serves 8 – 10 people.
Preparation of caramel custard pudding:
Beat the eggs well until it is smooth. Heat milk with ¾ cup sugar and let it cool. Mix the egg and vanilla essence to the milk mixture.
If using condensed milk, thoroughly mix the condensed milk with eggs and add them to boiled and cooled milk.
Either way make sure that the milk is completely cool, else the eggs will get scrambled.
Mix the left over sugar with water and heat in a pan until it turns brown. Pour the caramel in the dessert tray or ramekins and let it cool. Pour the pudding mix on to the caramel.
Double boil the mixture on low flame for 20 min, if you have a pressure cooker or a double boiler. This is how my mom does it. Here since I do not have a double boiler or a perfect to dish to use my pressure cooker for double boiling, I do it in the oven.
Prepare a hot water bath. i.e. pour boiling water into a large oven safe tray. Let it be 1/3 rd full. Place the ramekins/dessert tray in the water bath. Bake it for 30 – 40 min @ 350 F or until a skewer comes out clean.
Let it cool to room temperature. Cover it with a foil/plastic wrap and refrigerate until they are chill.
Use a knife to separate the pudding from the sides of the tray and turn it upside down into your serving dish.
