Custard Pudding Recipe With Caramel Sauce

Crème caramel, or caramel pudding is a custard dessert with a layer of clear caramel sauce, contrasted with crème brûlée which is custard with a hard caramel layer on top.

• Served warm or chilled, this caramel-glazed classic is both a comforting and elegant dessert😋👩‍🍳

Puddings are pretty easy to make, but they need a little tender loving care when they bake. Slow cooking and gentle heat in a water bath helps to prevent curdling.👍🌼🥰🙏💕

I love deserts 🥰👩‍🍳

Ingredients:

Milk (1/2 ltr or 500 ml)

Vanilla Custard Powder (4 tbsp)

Sugar (6 tbsp)

Cherry /for garnishing(optional)

 

*In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into baking tin,  let stand for 30minutes.

1. Take 4 tbsp of custard powder into a bowl and add 1 cup of milk. Whisk to make a smooth paste and make sure no lumps will form.
2. Boil rest of the milk into a saucepan by adding 6 tbsp of sugar. Stir and keep boiling until the sugar dissolves completely into the milk.
3. Now take the saucepan out from the flame and add the custard paste into it. Keep stirring the milk constantly while adding the paste or it will form lumps in your custard.
4. Put the saucepan again on flame and cook for 1 minute, stir continuously to avoid forming lumps in the custard.
5. Switch off the flame, and put the mixture into moulds. Set them first in room temperature for 1 hour, then refrigerate for 1-2 hours.
6. Before serving take them out from refrigerator and gently place on a plate from the mould.
7. Serve cold.

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Shatakchhi

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