Caramel Pudding – Kerala Style
(measure with the milkmaid tin) –
For making the caramel: 1)Boil together
and bring to the brown colour consistency, that you require.
comes to the boiling level, put the flame off.
Add butter and mix well.
:- Take care not to spill as, the
will froth, once you add the butter to
Pour it immediately on a baking dish, preferably, a brosil flat dish.
For making the custard: 1)Separate the
yolk and white.
white to fluffy and keep aside.
yolk and milkmaid together.
Beat for another 5 minutes.
Add the essence and fold in the
white, do not beat the
while, just fold it in with a wooden spoon or spatula.
Double boil the mixture, till the custard starts to thicken. 8)Pour into the dish in which the caramel has been prepared and kept ready. By now, the caramel will be cool and rock hard.
on the baking tray and put the baking dish into the
Cover the dish with aluminium foil and bake in about 180 degrees for about 30 minutes and reduce to 160 degree about another 20 minutes.
Once the dish is set, allow it to cool to bring it to room temperature.