CREAM CARAMEL PUDDING

jonnadula madhu Posted by jonnadula madhu

01 Oct 2007 | Views 7896 | Comments (2) Leave a Comment

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THIS CREAM CARAMEL PUDDING IS VERY TASTY WHEN CHILLED. REALLY GREAT
FOOD FOR KIDS. AS THIS DESSERT IS DONE WITH MILK AND EGGS, IT BOOSTS
YOUR KIDS HEALTH AND WEIGHT. MY DAUGHTER

THIS CREAM CARAMEL PUDDING IS VERY TASTY WHEN CHILLED. REALLY GREAT
FOOD FOR KIDS. AS THIS DESSERT IS DONE WITH MILK AND EGGS, IT BOOSTS
YOUR KIDS HEALTH AND WEIGHT. MY DAUGHTER LOVES THIS DESSERT. SO I MAKE
SURE THAT I PREPARE THIS DESSERT ATLEAST ONCE IN A WEEK. EVEN FOR
POTLUCK PARTY AT MY HUSBAND'S OFFICE, THIS WAS THE MOST LIKED ITEM. SO, I
WOULD LIKE TO SHARE THIS HEALTHY RECIPE WITH ALL MY SULEKHA FRIENDS.

INGREDIENTS

--------------------

SUGAR -1 CUP

MILK -3 CUPS

EGGS -3

VANILLA EXTRACT-1/2 TEASPOON

PROCEDURE:

-------------------

1.TO MAKE CARAMEL: in a small,heavy saucepan,combine 1/2 cup sugar and 1/4 th
cup water. place pan on low heat and stir untill the sugar syrup turns golden brown
colour. remove pan from heat. pour this hot caramel into a 1 litre quart mold and
make sure caramel is evenly spread at bottom and sides
2.in a bowl beat 3 eggs with an electric mixer.to this add 1 cup sugar,vanilla
extract.

3. gradually add milk stirring continously.

4. pour this mixture into caramel coated mold. cover mold tightly with aluminium
foil securely tight.

5.pour 1 1/2 cups of water into cooker. put grid in cooker. place mold on grid

6.close cooker. bring to full pressure on high heat. reduce heat and cook for 10 min.

7.remove cooker from heat. allow to cool naturally

8. open cooker. take out and uncover mold. custard continues to set as it cools.
allow to cool to room temperature. now refrigerate.

9.place a seving dish which can accomodate caramel on top of mold and now invert
the mold.shake gently to release. serve chilled.

I AM SURE YOU ARE GOING TO IMPRESS YOUR GUESTS.

Mi
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Ingredients
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Eggs 2
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Ca
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Milk
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vin 1 cup
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Condensed milk 1/2cup
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:slCream
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gCornflour2
:
4 tbsp
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Sugar
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sse 50g
Butter 1tsp
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Water 2tbsp
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Ke
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Directions
ain
mi
Beat the eggs thoroughly using an electric beater, for a couple of minutes. Then add cream and
nut
sugar, beat again for a minute and add milk and cornflour. Beat again for a couple of minutes.
To
es
Prepare the caramel by heating the sugar in a sauce pan and when the sugar melts and starts
tal
fro
caramalising (golden to dark colour), add 2tbsp of water and allow it to boil till you achieve a
Vo
m
sauce like consistency.
tes
yo
:1
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Take a heavy bottomed vessel, grease it with a little butter. Pour the caramel into the vessel and
mi
swirl it so that it forms a uniform layer. Then pour the beaten egg mixture into it without much
cro
disturbing the caramel layer. Allow it to cook in the microwave at high for 4 minutes. Insert a
wa
skewer and if the skewer comes clean, tis done. Now once cool, refrigerate it for an hour and
ve.
then invert the vessel on to a plate with the caramel coming on top. You can serve it with a
topping of whipped cream or ice cream and garnish it with chopped nuts.

Alternatively this can be cooked in a pressure cooker using double boiling for 30mts or in an
electric oven at 200 Celsius for nearly 30 minutes.

Microwave caramel self-saucing pudding

Print recipe
 Microwave caramel self-saucing pudding
Print your recipe with:

Photography by Mark O'Meara

Ingredients (serves 4)
• 1 cup self-raising flour
• 1 1/4 cups firmly packed brown sugar
• 60g butter, melted, cooled
• 1/2 cup milk
• 1 egg
• 1/2 cup chopped pecan nuts
• 1 cup boiling water
• icing sugar mixture and ice-cream, to serve

Method
1. Grease a 6cm-deep, 6 cup-capacity, heatproof, microwave-safe dish.
2. Combine flour and 1/2 cup sugar in a bowl. Make a well in the centre. Add butter, milk
and egg. Whisk to combine. Stir in pecans. Spoon mixture into prepared dish. Smooth
top.
 3. Combine boiling water and remaining sugar in a heatproof jug. Stir until sugar has
dissolved. Pour mixture over the back of a large metal spoon to evenly cover pudding
batter.
4. Place dish on a microwave-safe rack or upturned dinner plate. Cook, uncovered, on
medium (50%), for 9 to 10 minutes or until a skewer inserted into the edge of the pudding
comes out clean. Carefully remove from microwave. Stand for 1 minute. Dust with icing
sugar. Serve with ice-cream.
Notes
• Variation: Replace pecans with chopped hazelnuts, almonds or macadamia nuts.
• Microwaving tips:
• Placing the dish on a rack or upturned dinner plate allows heat to circulate and the
pudding to cook evenly.
• Be careful when removing dishes from the microwave to avoid burns.
• To melt butter, microwave, uncovered, on high (100%) for 30 seconds. Stir and repeat, if
necessary.
• Take a trip around the globe with our range of international recipe collections. Start with
our French recipes, Thai recipes, Turkish recipes and Spanish recipes.
to a man's heart....

My husband keeps blackmailing me saying that the 'way to a man's heart is thro'
his stomach!'. So today I thought of taking that by pass road to his heart by cooking
his favourite....

Ingredients

Eggs-2 (medium sized)

milk-1 cup
condensed milk-1/2cup
cream-4 tbsp
cornflour-2 tbsp
Sugar-50g
butter-1tsp

For caramel
brown cane sugar-50g (ordinary sugar will do)
Water-2tbsp

Method

Whisk the eggs thoroughly, preferrably using an electric whisk, for a couple of
minutes. Then add cream and sugar, whisk again for a minute & add milk and
cornflour. Whisk again for a couple of minutes. Prepare the caramel by heating the
sugar in a sauce pan and when the sugar melts and starts caramalising(darkens),
add 2tbsp of water and allow it to boil till you achieve a sauce like consistency. Take
a heavy bottomed vessel, grease it with a little butter. Pour the caramel into the
vessel and swirl it so that it forms a uniform layer. Then pour the beaten egg
mixture into it without much disturbing the caramel layer. Allow it to cook in the
microwave at high for 4 minutes. Insert a skewer and if the skewer comes clean, tis
done. There could be individual variations in the time taken depending upon the
specifications of u'r gadget. Now once cool, refrigerate it for an hour and then invert
the vessel on to a plate with the caramel coming on top. You can serve it with a
topping of whipped cream or ice cream and garnish it with chopped nuts.
Alternatively this can be cooked in a pressure cooker using double boiling for 30mts
( till u feel it is cooked enough)or in an electric oven at 200 Celsius for nearly 30
minutes.
Ginnam Halu
With the same ingredients you can also mimick the taste of a kannadiga local
favourite called 'ginnam halu' (1st snap), prepared using the cholestrum of the
cow. Just allow the caramalised brown cane sugar to blend with the partially cooked
egg mixture, but the mixture should not be cooked so much as the caramel
pudding.You may cook it only for 2minutes.This is best done in a conventional oven
by cooking it at 200 degree Celsius for 15 minutes and then another 15 minutes
standing time. Moreover you should not add cornflour. It mimicks the taste so well
that you can't really find out the difference.

You call it Caramel Egg pudding,Mexican Flan or Ginnam Halu....this dessert just
melts into your mouth...Yummy, yummy!!
MICROWAVE BREAD PUDDING

Read more about it at www.cooks.com/rec/view/0,1729,144161-229202,00.html

Content Copyright © 2011 Cooks.com - All rights reserved.
6 slices white bread, torn into sm. pieces
2 c. milk
1 tbsp. butter
2 eggs, beaten
1 1/4 c. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 c. raisins
Place bread in dish. Heat milk and butter on high power 3 minutes in 4 cup measuring cup. Stir
small amount of hot milk into beaten eggs. Return eggs to milk. Add sugar, salt, cinnamon,
vanilla and raisins. Pour mixture over bread pieces. Cook on high 7 minutes. Cook 2 minutes
longer, if center is not firm.
Servings: 8
RUM SAUCE FOR BREAD PUDDING:
1/4 c. butter
1/2 c. sugar
2 tbsp. rum
Mix sugar and rum together in 2 cup measuring cup. Add butter. Cook on high 2 minutes. Serve
warm over bread pudding.
Microwave Caramel Pudding

996691

Being Portuguese I would have to say that one of my favorite desserts is Pudim de Caramelo or
Caramel Pudding.

The typical way to make this is in the oven in a Bain Marie, but obviously nowadays there are
shortcuts for everything, so when I first found out I could make it in the microwave, I just knew I
needed to give it a try.

YUM!

Now I can have this delicious dessert in less than half the time it takes to cook it the traditional
way.
Microwave Caramel Pudding

For the caramel sauce:

1 cup of white sugar
1/3 cup of water

Pour into a microwave safe dish or bowl. Stir together and place in the microwave.

Cook for 10 minutes. If need by, cook one minute more at a time until it's nice and brown but be
careful not to burn.....if you cook it too long it will become really bitter, you don't want that.

For the pudding:

3 eggs
1 can of condensed milk
1 can measurement of whole milk (just use the same can)

Pour into a blender and mix until well incorporated. Pour onto the caramel in the bowl and pop
back in the microwave for 5 minutes on HIGH.
Cook for another 1 to 3 minutes on 70% POWER.

To test if done, use a toothpick, if it comes out clean it's done. Cover with a kitchen towel and let
sit for 10 minutes.

When cold, turn out onto a clean plate.

Do NOT try to turn it out before it's completely cool or you will end up with a huge mess, it will
still taste great but it will look no so appetizing LOL

Enjoy!