| RECIPE
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Caramel Egg pudding
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Ingredients :
For Caramel:
1/2 cup sugar
1/4 cup water
For Pudding:
300 ml can Condensend milk
378 ml can Evaporated milk
6 eggs
1 teaspoon vanilla extract
Method :
preheat oven at 325 F/ 160 C
Dissolve sugar in water in a sauce pan. Do not stirr, just keep swirling the pan to mix the syrup evenly. Boil the liquid till the sugar changes it's color and turns into fragrant, amber color liquid. Remove from the heat instantly or otherwise the caramel can get burnt. Put this caramel in the baking pan and swirl the pan till it's base is completely coated. Leave the baking pan aside to cool.
Now add the two cans of milk in the suace pan in which you prepared caramel. The milk will dissolve the remaining caramel in the sauce pan. This will add a great flavor to the pudding. If needed reheat the pan a little bit. Now beat the eggs. Add the milk slowly and keep beating. Add the vanilla extract.
Strain the custard over the hardened caramel and set the pan in a
larger dish or roasting pan. Pour the boiled water into the bottom pan
to come half-way up the sides of the flan. Transfer to the oven and
bake until set, 45 minutes to an hour.
Remove the flan from the oven and from the water bath. Run a knife
around the outside edge to loosen the flan. Cool completely – even
chill, if you like. To serve, flip the flan onto a plate, pour over any
caramel remaining in the pan. Serve in wedges.
Contributed by Erum Tanvir |
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