One of the simplest and easy dessert to enjoy for any occasion. I have seen many of them making this in different ways, some of them steam this in cooker as well. I always love this baked the way I have done it here. Also I love to have with little less sugar on the custard and enjoy with the caramelized taste more.
Love to make this with fresh milk rather than using it with condensed milk.
This is my last post for this year. Everyone is busy bidding farewell to 2012. A year towards the end which has given too many heartfelt sad incidents for the Indians to brush it aside. After the recent Delhi incident somehow I don’t feel happy nor any mood for a kind of celebrations. My thoughts are always thinking of the poor family how they would accept this huge loss of their beloved daughter. I wish God gives them all the courage and strength and my special prayers for them to overcome this huge loss. Not boring you guys more.
WISHING YOU ALL A VERY HAPPY NEW YEAR.
300 ml full fat milk
1 tsp vanilla extract
¼ cup sugar (increase or reduce totally upto your taste)
4 tbsp hot water
Preheat the oven to 180C .
Lets make the caramel first. In a deep pan add sugar and on medium heat. Let the sugar caramelize (about 5 minutes) the sugar will turn into nice brown color keep mixing up with a spoon till the sugar gets mixed well and gets caramelized. Ensure not to make it too dark brown as the caramel will turn out to be bitter then. When you reach the golden caramel, pour in the hot water and give the caramel a quick mix. Remove from the flame and pour the caramel into the ramekins/dish that you intend to make the pudding. Spread it around the ramekin/dish and let the caramel cool and this will become hard.
In another pan, heat the milk with sugar very lightly (very lukewarm) and that the sugar would have melted at this stage.
Beat the eggs and the vanilla extract till well combined. Add this to the milt slowly and mix well and keep whisking all the while. Use a filter and sieve the mixture.
Pour the custards into the caramel poured ramekins.
In a baking dish add some hot water and place the ramekins. Pour enough water into the pan that it reaches the half way mark of the ramekins
Bake for 30 – 40 minutes until the custard has set and cooked. Then place it in the refrigerator and cool overnight.
Run a small knife around the inner edges of the ramekin and invert the custard onto the serving plate.