Milk Egg Caramel Pudding

Dessert 168 Last Update: Jan 22, 2022 Created: Jan 22, 2022
Milk Egg Caramel Pudding
  • Serves: 4 People
  • Prepare Time: 20 Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Easy
Print

This easy-to-make steamed caramel pudding is popular all over India but made especially well by the Parsis, Mangaloreans (both from Western India), and the Anglo-Indians.

Ingredients

Directions

  1. Make caramel with 1/4 cup sugar and 1 tbsp water. Pour caramel into the pot which will be used to set pudding. Make it cool to set.
  2. Take another bowl and beat the eggs and remaining sugar well by a fork. Then add milk and whisk well. Also add vanilla essence and mix. You can avoid vanilla essence if you don’t like or can replace with cardamom powder. Now pour this mixture with a strainer into the pot where the caramel was set.
  3. Boil 2 cups water in a pan big enough to contain another pot. When the water starts boiling, place a stand inside first and place the pot with pudding mixture. Cover with the lid and bake on lower heat. After 30 to 35 minutes check with a toothpick inserting into the pudding. If the toothpick comes out clean, it’s ready. If wet, cook for another few minutes. Then cool down completely on room temperature. Then refrigerate it for 2 hours. After 2 hours de-mould pudding carefully and serve cold.

Milk Egg Caramel Pudding



  • Serves: 4 People
  • Prepare Time: 20 Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Easy

This easy-to-make steamed caramel pudding is popular all over India but made especially well by the Parsis, Mangaloreans (both from Western India), and the Anglo-Indians.

Ingredients

Directions

  1. Make caramel with 1/4 cup sugar and 1 tbsp water. Pour caramel into the pot which will be used to set pudding. Make it cool to set.
  2. Take another bowl and beat the eggs and remaining sugar well by a fork. Then add milk and whisk well. Also add vanilla essence and mix. You can avoid vanilla essence if you don’t like or can replace with cardamom powder. Now pour this mixture with a strainer into the pot where the caramel was set.
  3. Boil 2 cups water in a pan big enough to contain another pot. When the water starts boiling, place a stand inside first and place the pot with pudding mixture. Cover with the lid and bake on lower heat. After 30 to 35 minutes check with a toothpick inserting into the pudding. If the toothpick comes out clean, it’s ready. If wet, cook for another few minutes. Then cool down completely on room temperature. Then refrigerate it for 2 hours. After 2 hours de-mould pudding carefully and serve cold.

You may also like

Newsletter

Sign up to receive email updates on new recipes.