An all time favorite dessert that is easy to do and the only dessert that I have grown up with. It’s a great make ahead or even last minute dessert.
I know that there are tons and tons of recipes of creme caramel, or caramel custard or we just like to call it caramel pudding, but this one is my mom’s recipe which we (my entire family) loves and they say that when she makes it, nothing or no one else can beat it! Maybe it’s her hands, or sometimes I like to think her age old aluminum 7 inch tin that she makes it in, nothing in the world ever beats what she makes!
All it consists is milk, eggs, sugar, vanilla and a slice of bread to bind it. We double boil it in a pressure cooker, which takes literally half the time it would take to bake. Let’s go through the recipe:
For the caramel
3 Tbsp sugar
For the custard
2 cups Milk (if using milk powder add 6 heaped tbsp milk powder to 2 cups water)
5 tbsp sugar
1 slice of bread
1 vanilla bean scraped (or 2tsp vanilla extract)
3 large eggs
In a 6-7 in round aluminum round cake pan, add the sugar and swirl the pan to spread out the sugar throughout and on a med-low heat melt the sugar. Do not put a spoon into the sugar. this will take a few minutes. Keep a watch and don’t go away. Swirl the pan to melt the sugar evenly, once melted it will change color to light orange and then to amber. take care not to over heat and once the color is amber, remove from heat. Caramel is ready.
In a beaker, pour the milk and break the bread with your hand and add it to the milk. Add vanilla and let it sit.
In a blender, add eggs and sugar and blend for 30sec. Once eggs are pale and frothy, Add the milk and bread mixture and blend until smooth and frothy. Pour this custard over the caramel
Take a large pressure cooker ( i use 5 litre) and pour a little water about 1/2 cup and place the caramel custard over the water and cover the pressure cooker and place the weight. On a medium low heat, pressure cook the caramel custard for 20-25 mins.
once the cooker has cooled, remove the weight and open the cooker. The caramel custard should be set but a little jiggly in the center.
Allow it too cool to room temperature and then Refrigerate for a few hours until cold or if you are impatient like me, place it in the freezer and in 2 hours, its ready to use.
When you serve, run the back of a spoon or knife around the sides of the pudding, just so it releases easily. Place a plate over the pan and invert. The caramel will adorn the custard like a crown and will also ooze out so be careful to catch the drips.
I hope you and your folks enjoy it just as much as we do 🙂 And please let me know if you make it and use the best quality ingredients for simple recipes like these.
This recipe takes only half an hour to make. 10 mins for prepping and 20 mins for cooking if you have a pressure cooker.
You can also bake it at 170C by placing the dish over a roasting dish and pouring water to create a double boiler and bake for around 45 mins approximately. Until set but center slightly jiggly.
P.S. You can view the steps on my Instagram profile, saved on my highlights. And do let me know if you would like to get a bottle of pure vanilla extract for your dessert needs! Its homemade, made with real, good quality and halal ingredients.