Easy Making Recipe Caramel Custard Eggless or Caramel Bread Pudding Delicious Steady

Fast recipe ultimate Caramel Custard (Eggless) or Caramel Bread Pudding easy, tasty, practical.

8 ingredients, 15 steps, cooking Caramel Custard (Eggless) or Caramel Bread Pudding

Good Afternoon my mother, at this time you can cook recipe Caramel Custard (Eggless) or Caramel Bread Pudding with 8 ingredients and 15 steps. Below this is how to cook, please carefully carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 8 ingredients and 15 stages of easy cooking Caramel Custard (Eggless) or Caramel Bread Pudding.

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Ingredients for Caramel Custard (Eggless) or Caramel Bread Pudding

1. You need : bread.
2. It’s : custard powder.
3. It’s : sugar.
4. Prepare : milk.
5. It’s : vanilla essence.
6. You need : water.
7. It’s : caramel.
8. You need : sugar.

If all material requirements Caramel Custard (Eggless) or Caramel Bread Pudding it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

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Stages Cooking Caramel Custard (Eggless) or Caramel Bread Pudding

1. Grind the bread in the mixer. (I take the brown parts too) brqq
2. First thing that you have to do is make the caramel. In a non-stick pan add 1/2 cup sugar. (No need to add water) brqq
3. On medium flame gas let it cook on its own. once you see the sugar is getting melt.. stir a little to avoid burning the sugar. In few secs it will start caramelizing. brqq
4. Once you see this golden colour immediately pour it in a mould and swirl the mould, so that the caramel will coat the base of the mould. brqq
5. Add milk and sugar in a pan and start boiling. brqq
6. Meanwhile in a bowl add custard powder, water and vanilla essence and mix it. brqq
7. Lower the flame and mix the custard mix in boiling milk.. stir it till the milk becomes thick. brqq
8. Gradually add the bread crumbs little by little and mix it. No lumps should be formed. brqq
9. After stiring for 5 min. The mixture will get thick. brqq
10. Transfer the mixture to the mould in which we have set the caramel. brqq
11. Cover it with aluminum foil. brqq
12. In a pan. Boil water and keep a stand. brqq
13. Keep the mould on the stand and close the lid and let it steam for about 40 mins. brqq
14. After 40 mins. Let the mould get cool before placing it in the refrigerator. Then place it in a fridge and let it set for 2 hours or more. This helps to unmold the caramel from the pan. After 2 hours. Unmold the aluminum foil and place a plate upside down on the mould. Invert the mould. The caramel custard will come out easily oozing out the caramel sauce with it. brqq
15. Relish this beautiful dessert. brqq
16. Finish and Enjoy.

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