Creamy Caramel Pudding- Recipe By Rizwana
For all those fighting their sinful sweet cravings, here is a rich ‘Creamy Caramel Pudding’ recipe written & shared by Rizwana Diwan the Founder of cooking classes-Diwan’s A-3 Aroma Classes in Nagpur, India! This recipe will surely satisfy your cravings!
“I’ve brought a new concept of “Nano Cooking” a short method of cooking which requires just 15-20 minutes to cook NON-VEG ! (Originally consuming 1-1:30 hour). Hosted local cookery shows, invited and honoured many times as a judge in popular cooking competitions (Dum Cookery Contest in Tuli College of Hotel Management,Nagpur). I was recently invited by Jaycees Vibrant Club, Nagpur and Radio city as a judge!”- Rizwana Diwan
Creamy Caramel Pudding: By Rizwana Diwan
1-2 cups milk (full cream)
1/2 cup malai or fresh cream
1 cup sugar
1 tbsp vanilla essence
2 tbsp sugar for caramelization
Take a mould or aluminium box & add the 2 tbsp sugar. Heat the box or mould till sugar melts- this is called caramelization. Now keep this aside for cooling.
In a bowl, beat eggs with 1 cup sugar then add essence, milk and malai. Make sure to beat all well. Put this mixture into caramelized mould or box.
Now take a pan & fill with water (approximately 1/2) & put on stove. Once water starts boiling put the mould or box into it (making sure level of mould/box should be submerged only 1/2 way in the water). Cover the lid of mould as well as the vessel and cook for about 15-20 minutes on high flame. After cooking 20 minutes check the pudding with a toothpick. Once ready cool it then freeze it for 2-3 hours.
Now invert the mould onto a plate, cut it into pastry pieces or any shape you want.
Serve hot or chilled as desired!