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Main Course

Bread Caramel Pudding

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

3 slice Bread
21/2 cup Milk
3 nos Egg
6 tbsp Sugar
1/4 cup Milk maid
3 Drops Vanilla essence
Ghee, to taste

Preparation

Step 1
Remove crust and cut bread into 4 pieces.
Step 2
Boil milk with 5 tbsp sugar and set aside. 3)Soak bread pieces in boiled milk. 4)Beat eggs in a blender. Add milk mixed with bread pieces, milkmaid, vanilla essence and blend well. 5)For caramel, dissolve 1 tbsp sugar with little water. Heat a pan and Bring to a gentle boil. Once bubbles comes and it goes golden brown, turn off the heat. 6)Immediately transfer it into a pudding mould (or you can use flat bottomed steel separator that comes with cooker) greased with ghee and mask evenly all over. 7)Pour the egg mix into it and steam in a pressure cooker(double boil). 8)For double boiling, pour 3/4 cup of water into the pressure cooker. Place grid inside with mould on top. Cover mould with a lid or aluminum foil. This is to avoid water dripping into the mix. Close cooker and bring to full cooking pressure on maximum heat. Reduce to minimum heat and again Let it cook for 15 minutes. Allow cooker to cool gradually before opening.
Step 3
Remove foil and place an inverted serving plate over the custard and upturn. Serve either hot or cold.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Bread Caramel Pudding

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

3 slice Bread
21/2 cup Milk
3 nos Egg
6 tbsp Sugar
1/4 cup Milk maid
3 Drops Vanilla essence
Ghee, to taste

Preparation

Step 1
Remove crust and cut bread into 4 pieces.
Step 2
Boil milk with 5 tbsp sugar and set aside. 3)Soak bread pieces in boiled milk. 4)Beat eggs in a blender. Add milk mixed with bread pieces, milkmaid, vanilla essence and blend well. 5)For caramel, dissolve 1 tbsp sugar with little water. Heat a pan and Bring to a gentle boil. Once bubbles comes and it goes golden brown, turn off the heat. 6)Immediately transfer it into a pudding mould (or you can use flat bottomed steel separator that comes with cooker) greased with ghee and mask evenly all over. 7)Pour the egg mix into it and steam in a pressure cooker(double boil). 8)For double boiling, pour 3/4 cup of water into the pressure cooker. Place grid inside with mould on top. Cover mould with a lid or aluminum foil. This is to avoid water dripping into the mix. Close cooker and bring to full cooking pressure on maximum heat. Reduce to minimum heat and again Let it cook for 15 minutes. Allow cooker to cool gradually before opening.
Step 3
Remove foil and place an inverted serving plate over the custard and upturn. Serve either hot or cold.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.