Caramel Pudding
"Heavenly and decadent" The two best words used to describe this Kerala dessert. Everyone and I mean everyone remembers their own 'love story' that they share with the caramel pudding. I just learned recently how to make it(courtesy Malayalam magazine-VANITHA) but since then has become an instant hit with the hubby and friends! This was the Show Stopper at this years Easter Gathering! Let me tell you up front, this dish is time consuming but worth the wait!!!

Ingredients

Milk-350 ml (approx-1.4 cups) 

Eggs-2

Vanilla essence- tsp

Sugar-10 tbsp

Water-2 tsp

(You will take 4 tbsp of the sugar to make a caramel)

Directions


1.First take 4 tbsp sugar and make caramel with 2 tsp water. Add some ghee to prevent sticking.This was told to me by a friend's mom.  The trick to getting the perfect caramel is never let your eye off it.You don't want it to burn and I would recommend using a stainless steel bottom heavy pan so you can see the color of the sugar changing. You must work fast with this and NEVER EVER stick your finger in it. I did the first time...OUCH!!!


2.Pour in glass dish and spread. Make sure the dish is oven safe. You can use individual ramekins too. This portion would fill 6 ramekins. 


3.Then boil the milk and let cool. 


4.Preheat the oven to 350 degrees. 


5.In the meantime beat 2 eggs with 6 tbsp sugar and vanilla.


6. Once the milk has cooled add the egg,sugar and vanilla mixture together and beat for another minute or so.

7. Then pour into the dish with caramel.Place the pudding dish in another dish larger that it and pour boiling hot water half way. Cover with aluminium foil and bake for about 40-45 minutes. If using ramekins the bake time would be close to 30 minutes. Make sure to keep an eye on it while baking ,you don't want to over do it.


8.To check readiness place a knife through it, if it comes clean take it out. Once cooled enough for you to handle cover with saran wrap (plastic wrap) and refrigerate for 3-4 hours.

9.Once set you can run a knife around the edge and place the dish in warm water to loosen and invert the pudding onto a plate. You don't need to invert it, it's still delicious served  straight out from the dish!!!


*The original recipe called for only 1/2 tsp of vanilla and 4 tbsp of sugar to be beaten with the egg and milk. But after I tried it like that didn't quite like the end result. The hubby suggested a bit more vanilla essence and sugar. He has got quite the "sweet tooth" you know.