Latest Recipe Caramel Pudding Delicious Nutritious

Fast cuisine ultimate Caramel Pudding easy, bouncy, practical.

9 ingredients, 12 steps, cooking Caramel Pudding

Good Evening my mother, now you can prepare recipe Caramel Pudding with 9 ingredients and 12 steps. Next this is how to cook, please observe carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to 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 9 ingredients and 12 stages of easy cooking Caramel Pudding.

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Ingredients for Caramel Pudding

1. You need : For the Caramel:.
2. Prepare : Sugar.
3. It’s : Unsalted Butter (For Greasing the Mould).
4. Prepare : For the Custard:.
5. It’s : Eggs.
6. You need : Vanilla Essence.
7. You need : Sugar.
8. Prepare : Full Fat Milk.
9. It’s : Pouring Cream (For Serving-Optional).

If all material requirements Caramel Pudding it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

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Step by Step Cooking Caramel Pudding

1. Pre heat oven 150C. Warm the mould in the oven, so they are warm when the caramel is poured in. brqq
2. To make the Caramel: Pour the sugar and 6 tbsp Water into a clean stainless steel pan. Dissolve the sugar slowly, stirring with a wooden spoon, over low heat. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour. Remove from heat and quickly pour the caramel into the warmed mould. Set aside to cool and become hard. Once hard, butter the sides of the mould above the level of the caramel. brqq
3. For the Custard: In a bowl, whisk the eggs, vanilla essence and caster sugar until well mixed. brqq
4. Pour milk into a saucepan. Gently heat over low heat until you can just dip your finger in for a moment. Then strain the milk through a fine sieve onto the egg mixture in the bowl. brqq
5. Wish together until smooth. Pour the mixture into the prepared mould. brqq
6. Keep the mould in a roasting tin and fill the tin half-way with boiling water from a kettle. brqq
7. Cook in the oven for about 20 to 30 minutes or until the pudding has set. Do not overcook it. brqq
8. Take the pudding out of the oven. Remove the mould from the tin tray and keep on a cooling rack. brqq
9. When cool, keep in refrigerator overnight so that the caramel is absorbed into the pudding. brqq
10. To serve, loosen the sides of the pudding by tipping the mould and loosen with a small knife round the edges. brqq
11. Place a serving dish on top of the mould and turn upside down. brqq
12. Serve it with pouring cream. brqq
13. Finish and Enjoy.

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