Umma’s Caramel Pudding
This is a cherished recipe that everyone is sure to love. It is a timeless classic that you find many many variations of. It is the perfect blend of silky, creamy texture and rich caramel flavour, yet light and not too sweet. Each spoonful takes me back to my childhood, evoking warm memories of special family gatherings and the comforting aroma of caramel wafting through our home. Simple yet indulgent, this caramel pudding is a true testament to the art of home cooking. My umma’s recipe is very easy, made in the pressure cooker and quick to make. I encourage you to try it with the assurance that it brings the same joy and nostalgia to your table as it does to mine.
Umma’s Caramel Pudding: A Timeless Classic
For the caramel
5 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
2 tsp vanilla extract
3 large eggs
Let’s prepare
Let us make the caramel first! In a 6-7 inch round aluminium cake pan, distribute 5 tbsp sugar evenly and place it on a medium flame. Using mittens, swirl the pan to melt the sugar evenly. Avoid using a spoon during this process, and keep a close eye on it, as the melting takes a few minutes. Continue swirling the pan to ensure even melting. Once melted, the sugar will transform from white to light orange and then to amber. Be cautious not to overheat, and when the colour turns amber, remove it from heat. Your caramel is now ready.
In a large pressure cooker (5 litres) or even the instant pot, add 1 cup of water and place a trivet inside. Place the aluminium dish(with caramel) on the trivet.
Now let us make the custard! In a beaker, pour milk ( or 2 cups water and 6 tbsp milk powder), break the bread with your hands, and add it to the milk. Add vanilla extract and a pinch of salt.
In a blender, combine eggs and sugar, blending for 30 seconds. Once the eggs are pale and frothy, add the milk and bread mixture and blend until smooth and frothy. Pour this custard over the caramel and cover with a heat-proof lid (like steel).
Cover the pressure cooker and set the weight. On medium-low heat, pressure cook the caramel custard for 20 minutes. Once the cooker has cooled, remove the weight and open it. The caramel custard should be set but slightly jiggly in the centre. If using Instant Pot, set it on low pressure for 18 mins.
Refrigerate for a few hours until cold, or if you’re in a hurry, place it in the freezer and in 2 hours, it’s ready to serve.
This recipe is very easy and quick to make with 15 minutes for prep and 20 minutes for cooking in a pressure cooker.
Alternatively, you can bake it at 170°C by placing the dish over a roasting dish and pouring water to create a double boiler. Bake for around 45 minutes until set, with the centre slightly jiggly.
This one’s my mum’s recipe and we stick by it religiously as it is not too sweet or dense. It is just perfect. The instant pot makes it even easier as you just have to set the time and pressure and not worry about the flame. Consistent and perfect every- single- time.