Saturday, July 14, 2012

Egg Pudding

The only kind of egg pudding I have ever had is the instant pudding..quick n easy to make. This was my first try at homemade pudding and that too because I had to make something soft and yummy for a friend's son who had a denture surgery and is in recovery.

For the caramel:
  • 1/2 cup brown sugar
  • 1 Cup water

Put in a pan to heat. Stir the sugar until dissolved. Do not stir once it starts boiling. Let it simmer til you get a nice caramel sauce. Pour into your mould.

For the Pudding:
Pre-heat the oven at 180.
In a bowl add the following and beat:
  • 800ml milk 
  • 100mil thick cream
  • 25ml condensed milk
  • 1/2 cup sugar
  • 6 eggs
  • Vanilla-extract
Pour the well beaten mixture in your mould over the caramel sauce.
Prepare a water bath by pouring boiling water in a dish big enough to hold the pudding mould. Fill half way up.
Bake for 45 minutes.
Refrigerate, for best results overnight..or 3-5hours min.
Gently ease out from the mould and serve!

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