CARAMEL PUDDING (Eggless)

CARAMEL PUDDING (Eggless)

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Eggless creme caramel pudding, my sonny boy’s favourite, was made to surprise him when he gets back from school. This one is our family favourite dessert. When I was in school there was a cookery show on TV by Tarla Dalal. I got this recipe from there and it has never failed me since.

The best thing about this dessert is you can make it in advance and enjoy it whenever you want. It is best for parties as you can make individual portions and impress your guests. Do try and make your loved ones happy.

Recipe for eggless creme caramel pudding:

image of CARAMEL PUDDINGIngredients:

  • 2 and 1/2 cups – Full cream milk
  • 3 tsp – Custard powder, vanilla flavour
  • 1/4th cup – Sugar
  • 1/2 tsp – Vanilla essence
  • 10 tsp – Agar agar (Chopped finely)
  • 2 tbsp – Sugar for caramelizing
  • 3/4 cup – Water (for soaking agar agar)

Method:

  1. Soak the agar agar (China grass) in 3/4th cup of water at room temperature for 1 hour, simmer over slow flame stirring continuously until it dissolves and becomes a clear liquid .
  2. In a pudding mould, add the sugar for caramelizing and 1 tsp water and continue cooking until light brown, spread it all over the mould to give an even coating. (In case of making individual portion, make the caramel separately in a pan and pour at the bottom of each individual mould and spread with help of spoon while the caramel is still hot)
  3. The sugar will harden when cooled to room temperature.
  4. Keep aside half cup milk for dissolving the custard powder, mix the custard powder in this and keep aside. The milk should be cold or at room temperature.
  5. Boil the remaining milk and sugar and stir till the sugar is dissolved; then slowly add the mixed custard powder slurry to the boiling milk and keep stirring continuously till you get a smooth  thin custard.
  6. Add the melted agar agar in this custard; boil for 2 more minutes.
  7. If you see any lump in the custard then strain the custard while it is hot and add the vanilla essence mix well and pour the mixture in the above prepared mould.
  8. Refrigerate till it is chilled and set.
  9. Before serving, loosen the sides slightly with a knife or your fingers — push the sides and it will loosen — and invert over a serving plate or dish.
  10. Serve it as it is or with whipped cream. Enjoy.

Note:

  • While handling the caramel be extra careful as the hot sugar can scald your hand.
  • When you are adding agar agra mixture to the prepared custard it should be in a clear liquid stage and melted properly, if lumpy it will not give the pudding a good texture when set. If in any case the agar agar mixture has become lumpy reheat on very low flame till it become a clear liquid.
  • While caramelising the sugar don’t over cook it as sugar keeps on cooking even when it is off the flame or else u will get a bitter taste.

image of CARAMEL PUDDING

CARAMEL PUDDING (Eggless)
 
Author:
Recipe type: Desserts, Puddings
Cuisine: Indian
Ingredients
  • 2 and ½ cups – Full cream milk
  • 3 tsp – Custard powder, vanilla flavour
  • ¼th cup – Sugar
  • ½ tsp – Vanilla essence
  • 10 tsp – Agar agar (Chopped finely)
  • 2 tbsp – Sugar for caramelizing
  • ¾ cup – Water (for soaking agar agar)
Instructions
  1. Soak the agar agar (China grass) in ¾th cup of water at room temperature for 1 hour, simmer over slow flame stirring continuously until it dissolves and becomes a clear liquid .
  2. In a pudding mould, add the sugar for caramelizing and 1 tsp water and continue cooking until light brown, spread it all over the mould to give an even coating. (In case of making individual portion, make the caramel separately in a pan and pour at the bottom of each individual mould and spread with help of spoon while the caramel is still hot)
  3. The sugar will harden when cooled to room temperature.
  4. Keep aside half cup milk for dissolving the custard powder, mix the custard powder in this and keep aside. The milk should be cold or at room temperature.
  5. Boil the remaining milk and sugar and stir till the sugar is dissolved; then slowly add the mixed custard powder slurry to the boiling milk and keep stirring continuously till you get a smooth thin custard.
  6. Add the melted agar agar in this custard; boil for 2 more minutes.
  7. If you see any lump in the custard then strain the custard while it is hot and add the vanilla essence mix well and pour the mixture in the above prepared mould.
  8. Refrigerate till it is chilled and set.
  9. Before serving, loosen the sides slightly with a knife or your fingers — push the sides and it will loosen — and invert over a serving plate or dish.
  10. Serve it as it is or with whipped cream. Enjoy!
Notes
1. While handling the caramel be extra careful as the hot sugar can scald your hand.

2. When you are adding agar agra mixture to the prepared custard it should be in a clear liquid stage and melted properly, if lumpy it will not give the pudding a good texture when set. If in any case the agar agar mixture has become lumpy reheat on very low flame till it become a clear liquid.

3. While caramelising the sugar don’t over cook it as sugar keeps on cooking even when it is off the flame or else u will get a bitter taste.

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