Caramel Custard pudding

-

Caramel Custard Pudding

 

Ingredients

2 h 5 m4 servings175 





  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. 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. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
  5. Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
  6. Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.

Comments

Post a Comment

Popular posts from this blog

-
Image
Stuffed Tinda Ingredients   Tinda  1 inch  Ginger  , chopped 1/2 teaspoon  Turmeric powder (Haldi) 1 teaspoon  Red Chilli powder 2 teaspoon  Coriander Powder (Dhania) 1 teaspoon  Garam masala powder 1 teaspoon  Cumin powder (Jeera) 1/2 teaspoon  Amchur (Dry Mango Powder) 1 pinch  Asafoetida (hing) Salt  , to taste Sunflower Oil 2 sprig  Coriander (Dhania) Leaves  , chopped  Instructions To begin making the Stuffed Bharwa Tinda Recipe, heat a kadai with oil, add ginger and garlic and saute until it softens. Add all the spice powders and keep sautéing until the masala combines well. Switch off the heat. Allow the mixture to rest for some time.. In the meanwhile, peel the tinda , slit them on the top cross wise. Do the same for the rest of the tinda. Grind the mixture in the grinder to form a smooth paste and start stuffing the mixture into the cut tinda as much as possible. Heat a pressure cooker, drizzle some oil ...
Read more

Masoor Dal

-
Image
Masoor Dal INGREDIENTS 1   tablespoon   oil   15 ml,  3/4   teaspoon   cumin seeds 1   inch   ginger   chopped 1   green chili   chopped 1/2   teaspoon   coriander powder 1/2   teaspoon  turmeric powder 1/4   teaspoon   garam masala 3/4   teaspoon   salt   or to taste 1   cup   whole masoor dal   brown lentils 2.5   cups   water INSTRUCTIONS   Heat the pan with oil. Once it's hot, add the cumin seeds and let them sizzle for few seconds. Then add the chopped ginger,  green chili and mix. Cook for 1 in til the flavour of ginger is gone. add a 1/4 teaspoon hing Add the spices- coriander powder, turmeric and garam masala. Also add the salt and mix. Cook for 1 minute. Add the rinsed whole masoor dal to the pot and toss with the masala. Then add in the water and stir. Close the pot with the lid.  Press the manual or pressure cook button and cook on high p...
Read more

Fondue

-
Image
Fondue Ingredients 1/3   pound   firm alpine-style cheese  -  such as gruyere 1/3   pound   fontina 1/3   pound   gouda 2   tablespoons   cornstarch 1   cup   dry white wine  -  such as Sauvignon Blanc 1   clove   garlic  -  minced 1   tablespoon   fresh lemon juice 1   tablespoon   brandy 1   teaspoon   Dijon mustard 1/8   teaspoon   nutmeg Instructions   Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg. Arrange an assortment of bite-size dipping foods on a platter. If necessary, car...
Read more