Saturday, January 16, 2010
3 cups milk
9 tsp sugar(substitute with artificial sweetener to cut down calories further)
3 tbsp skimmed milk powder
1 tsp vanilla custard powder
1 tsp vanilla essence
For the caramel
4 tsp sugar
1.Mix the milk with the sugar, milk powder and custard powder. Blend well using a wire whisk. Keep on fire, boil stirring continuously. Reduce heat and simmer for 5 minutes. Remove from heat and cool.
2.Beat the vanilla essence and eggs till light and fluffy. Add the egg mixture to the cooled custard mixture. Keep aside.
3.Sprinkle the 4 tsp sugar at the bottom of a jelly mould (I have used a cake tin here). Place the mould over a slow flame holding it with tongs and melt the sugar till it turns a golden liquid. Spread evenly over the base and sides of the mould. Cool till set. You can also set in small individual moulds.
4. Pour the egg-milk mixture into the mould. Cover with an aluminum foil and bake in a pre-heated oven at 200 degrees C for about 45 minutes. Knife inserted in the middle should come out clean. Remove from the oven. Cool. Refrigerate the pudding till well set and cold.
5. To unmould,run a knife around the pudding and then invert on the serving platter. Decorate and serve with whipped cream if you wish.
Note: You could also pressure cook the pudding . Pour 1 1/2 cups of water in a pressure pan and place the covered mould in it. Put a lid on the top of the aluminum foil. Pressure cook for 4 whistles. Let the pressure drop by itself.