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Caramel Pudding - An Awesome Dessert Recipe

Updated on May 22, 2015
Tasty Caramel Pudding
Tasty Caramel Pudding

Caramel Pudding

Pudding is loved globally and has numerous varieties, each of which have their own fan base. Kids adore this dish and so do adults, just as much. Here we will look at one of those puddings, a personal favorite of mine called Caramel Pudding.


While this is typically a dessert and often had after meals, you could enjoy this wonderful dish any time you feel a craving for it. Today, I will be sharing with you a very simple and easy way to make Caramel Pudding with very few ingredients. I have always loved its textures and taste subtleties not to mention the caramel which is the highlight of this fantastic dessert.

So here we go.

Cook Time

Prep time: 10 min
Cook time: 35 min
Ready in: 45 min
Yields: 3 people
Milk and Egg, some ingredients that go into this dessert
Milk and Egg, some ingredients that go into this dessert

Ingredients

  • 3 cups milk
  • 3 eggs
  • 3 slices of bread
  • 10 tbsp sugar
  • 3 drops of vanilla essence
Beaten eggs (whites and yolk)
Beaten eggs (whites and yolk)

Preparation for the Pudding

1. Take a pan and beat the eggs in it and add cold milk to this.

2. Remove the sides/edges of the bread slices. Cut them into cubes and add it to the milk.

3. Add 5 tbps of sugar to the above and add the vanilla essence.

4. Blend all of this in a blender and keep aside.

Instructions for making the Caramel

1. Take a sauce pan.


2. Add 5 tbps sugar and 1/4 cup of water to it.


3. Heat the pan on a slow flame. The sugar starts melting and slowly the sugary liquid will begin changing to a yellow color and then brown.

4. As it turns brown, switch the flame off. What you have now is your caramel.

5. Now transfer the caramel immediately so long as it is hot, into a plain pan which has no handle since we'll be placing it in a pressure cooker later - alternatively, you could use a steam pudding/cake mold and transfer the hot caramel into it - this moulds your hot caramel into the shape of your mold - now this is, of course, totally up to you but you may consider this just so you can show off your fine pudding in front of your family and friends.

5. Rotate the pan or mold so that the hot caramel spreads to its walls. This is done when the caramel is hot because it will solidify later as it gets cold and you won't be able to spread it.

6. Let the caramel cool for 10-15 minutes so that it solidifies.

Making the Caramel
Making the Caramel

Instructions for making the pudding

1. Pour the blended milk-eggs-sugar-vanilla essence-bread cubes/pieces from what we have finished in the Preparation for the Pudding section above, to the 'caramel pan'.

2. Take a pressure cooker. Now do note here, that the cooker ought to hold the pan from Step 1 above, within it.

3. Add 3 cups of water and invert a small strainer in the cooker. Alternately, if you don't have a strainer, you just use a small size utensil and invert it in the cooker. The whole point of this is to prevent the water from the cooker from entering into the pan which will be placed over the strainer/any other utensil.

4. Place the pan over the strainer/utensil, lid it up, and heat this on a high flame. Let this cook for 20-25 minutes but DO NOT put the whistle of the cooker on, through this. We have to cook this without the whistle.

5. Switch off the flame. Let it cool for 10 minutes.

6. Now, open the lid and take out the pan. The Caramel Pudding is ready - but wait a bit.

Placing the Pudding from the pan onto the serving dish

1. Take a knife (it's easier with a knife) and carefully separate the pudding from the pan edges and the bottom so that it loosens up. This helps us to invert it into a serving dish.

2. Invert the pudding from the pan on to your favorite serving dish with the caramel on top (refer to the image at the top of this page). If you would have followed Step 5 from the section above titled 'Instructions for making the Caramel', you would see the caramel sticking to the sides of the pudding (the more caramel the better).

3. Refrigerate the pudding for 5/6 hours.

4. Now take your pudding out and as an option, you could add some melted caramel around the pudding (as is shown in the image at the top of this page). Also as an option, you could add some nuts (walnuts, cashews, pistachios etc, cut into small pieces) over the pudding as a garnishing - this decorates up your serving dish and of course, its great for caramel and nuts fans as well.

5. The Caramel Pudding is now ready. Cut the portions into wedges and serve cold.

6. Enjoy.

A great Dessert to try out

I love cooking this pudding and I have been having this since I was a kid. Now that I cook this myself, I find it's a hassle free dish to prepare and cook and takes just over half an hour to make. Give this a try to it will be a valued addition to your dessert menu.

Caramel pudding - version prepared with a mold
Caramel pudding - version prepared with a mold
5 stars from 1 rating of Caramel Bread Pudding

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