Cool Caramel Custard Pudding in the summer weather is so satisfying and delightfully indulgent as a dessert for the epicurean. Below is my aunts recipe, which I have always savored and cherished.
Caramel Custard Pudding
The current recipe is a stove top preperation method for the pudding, so that people who do not have an oven also can prepare and enjoy this delicious dessert. I use an aluminium vessel (with a lid and the capacity of 500 ml) for this recipe that fits easily into the pressure cooker.
An Aluminium Vessel
The caramel custard pudding is cooked in the ‘double boiler’ method. The aluminium vessel with the caramel custard is placed into a larger saucepan with boiling water and allowed to cook until set.
Caramel Custard Pudding
Sugar – 4 tbsp
Water – 1/4 cup
Milk – 500 ml
Sugar – 6 tbsp
Custard powder – 1 tbsp
Eggs – 4, large
Cardamom powder – a pinch
1. In an aluminium vessel, add the first two ingredients and stir to dissolve the sugar. Keep the vessel on medium high heat on the stove and let it cook until you see brown colored bubbles. Let it darken just a little bit. Remove the aluminium vessel from heat immediately using tongs and tilt the pan to spread the caramel evenly all around at the bottom of the pan. Let it cool, keep aside. This is the prepared Caramel, it sets quite quickly.
2. Now, in a different saucepan, boil milk once. Remove from heat and let it cool down. Once lukewarm, add the remaining ingredients and using a hand blender, blend it smooth. Or you could also whisk it for a minute using a whisk or an egg beater. Make sure the mixture is smooth. Using wire mesh strainer, strain it into the aluminium pan with the cooled caramel layer and cover with the lid. If you do not have a cover use an aluminium foil.
3. Take a large saucepan and put the covered aluminium vessel into it. Pour water carefully into the large saucepan, so that the aluminium pan is half way submerged into it. Cover the large saucepan with a lid and let it cook on medium high for 15-18 minutes. Later, remove from heat and let it cool down. Carefully remove the aluminium pan from the large saucepan and refrigerate it for about 2-3 hours. Serve it the same day. Just when you want to serve it, run a knife along the sides and carefully invert the aluminium pan onto a serving platter. Cut the pudding into wedges and serve immediately.
With increasing number of H1N1 influenza (swine flu) cases worldwide, as well in my city of Toronto, I advise everyone to keep safe and take the necessary precautions. Wash your hands frequently and thoroughly. Avoid touching your eyes, nose, and mouth unnecessarily. Take care!