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Creme Caramel | caramel custard pudding | eggless very easy and quick dessert recipe

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Ingredients

1/2 cup Sugar
1/2 cup Fresh cream
1/2 cup Condensed milk
1/2 cup Curd
1/2 cup Whole Milk
1 tspn Custard powder
1 tspn Vanilla extract

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Creme Caramel | caramel custard pudding | eggless very easy and quick dessert recipe

Cuisine:
    • 45 mins
    • Medium

    Ingredients

    Directions

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    • Caramel custard, or creme caramel, is a pudding made especially of condensed milk with a layer of caramel sauce on top.
    • Its a very popular French desert. Different countries eat this dish with different toppings, and they still taste very good.
    • Its a go-to recipe for my guests, and the preparation takes around 15 minutes with ingredients ready in hand. The steaming takes around 40 minutes to 1 hour, depending on the batch.
    • Here I have shared an eggless recipe today, and they are not only easy but very tasty as well. But I personally love a pudding that has fresh eggs in it as well.

    DIFFERENCE IN CARAMEL PUDDING WITH AND WITHOUT EGG

    With eggs: the texture is more jiggly, creamy, and mellow. melts in mouth and slides through your throat in a jiffy.

    Without eggs: It tastes more like custard ice cream and has a denser consistency than the egg-based pudding.

    RECIPE:-

    1. In a mixing bowl, add the following ingredients in 1:1 ratio. Curd, milk, condensed milk and fresh cream. Mix it well using a whisk. Add fresh vanilla extract and mix well again.
    2. In a small bowl, add custard powder with water and dilute it before adding it to the above mixture mentioned in point one
    3. In a wide pan, add castor sugar or fine-size sugar. melt in medium-high flame. transfer to an aluminum or steel bowl. While it is still hot, you will have to quick-roll the bowl and spread a thin coat of caramel over it.
    4. It should be noted that the caramel color is honey glaze. once you take it off, it still continues to caramelize due to heat. A dark brown caramel indicates burnt and may add a bitter taste to pudding.
    5. once the caramel sauce hardens and cools down completely, gradually pour the pudding mixture over it.

    In a steamer,

    1. Transfer the mixture to the steamer and let it steam on a medium-low flame for 30 to 45 minutes.
    2. insert a skewer and see whether the middle part of pudding comes out clean.
    3. If so, make sure the pudding is well steamed and leave it at room temperature for 10 minutes.
    4. Transfer the tins to the refrigerator and let them set for 1 hour or until well chilled.
    5. With a knife, loosen the pudding from the sides and invert the tin onto a plate.
    6. The pudding is ready to be served.

     

     

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    Monisha C.

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