Steps to Make Eggless Caramel Pudding
You know, I have so many sweet tooth people at my house. And I got to know this so well during the lockdown. As we can’t have it from outside, so everyone is like make something new this time. Either make it or bake but we want something in sweet. And my nephew this time demanded caramel pudding.
So, this time I tried making caramel pudding in demand of my nephew. Sometimes we think making all this is quite a tough job and it will take time. But honestly, during the lockdown, I learned that cooking doesn’t take much time. The only thing is that you should be this much efficient that you can manage to do multiple things at the same time. This not only saves your time but it will save you from getting tired too.
After getting married actually, I think how our moms used to work during summers in the kitchen day and night. That too, we used to demand so many things during summer vacations and they would prepare it happily every time.
So, now I will tell you the easy recipe to make an eggless caramel pudding. I had to make everything eggless or else my mother-in-law will not have it.
4-6 inch pan for solidifying pudding
¼ cup sugar for caramel
6 pieces of bread
4 tbsp custard powder
½ cup of water
1.5 cup of milk
½ cup of sugar
Step by Step Instructions
Take a pan. Put sugar to caramelize it. Keep stirring it so that it does not get harder at a single part. Once the sugar melts properly and turns in to a little bit dark in color. Switch off the gas and put the caramelized sugar into the pan and spread evenly.
Cut sides of all the slices of bread and grind it very well. No big pieced should be there.
Take a cup. Add custard powder and water. Mix it well so that no lumps formed.
Take a pan. Add milk and sugar in it. Boil it for 2 min.
Add the mixture of custard powder and water. Keep stirring it for a while till it has a thick consistency in a low flame.
Keep adding grinded bread slowly and mix it well. Once it is mixed properly, let it be on low flame for 1-2 min.
Then pour the mixture into the pan where we had spread caramelized sugar earlier.
Cover the pan with silver foil.
Take a deep end container. Add water and put the pan on it and cover the lid for 20-30 min in low flame. It is better to keep a stand in the container to put the pan.
After 20-30 min, remove the pan from the container. Let it cool to room temperature and then keep it in a fridge for 2-3 hours.
After taking out from the fridge, check the pudding in the pan itself that the top is solidified or not. If not, then keep it in the fridge for more than 15 min.
Once it is solidified properly, move the knife at the sides of the pudding so that it detaches from the pan easily.
Put a plate on top of the pan and move upside down. Caramel Pudding will be easily extracted from the pan. The caramel should be on top.