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Main Course

Caramel Pudding - Kerala Style

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

1 cup Sugar
1 cup Water
3 tbsp Butter
1 Tin Milkmaid
3 Tin Milk measure with the milkmaid tin
3 nos Eggs
2 tsp Vanilla essence

Preparation

Step 1
For making the caramel: 1)Boil together water and sugar and bring to the brown colour consistency, that you require.
Step 2
Once the sugar comes to the boiling level, put the flame off.
Step 3
Add butter and Stir everything together thoroughly.
Step 4
Get care not to spill as, the sugar will froth, once you add the butter to sugar.
Step 5
Pour it immediately on a baking dish, preferably, a brosil flat dish.
Step 6
For making the custard: 1)Separate the egg yolk and white.
Step 7
Beat the egg white to fluffy and set aside.
Step 8
Beat the egg yolk and milkmaid together.
Step 9
Add the milk to the egg mixture.
Step 10
Beat for another 5 minutes.
Step 11
Add the essence and fold in the egg white, do not beat the egg while, just fold it in with a wooden spoon or spatula.
Step 12
Double boil the mixture, till the custard starts to thicken. 8)Pour into the dish in which the caramel has been prepared and kept ready. By now, the caramel will be cool and rock hard.
Step 13
Pour some water on the baking tray and put the baking dish into the water.
Step 14
Cover the dish with aluminium foil and bake in about 180 degrees for about 30 minutes and reduce to 160 degree about another 20 minutes.
Step 15
Once the dish is set, allow it to cool to bring it to room temperature.
Step 16
Refigerate it.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Caramel Pudding - Kerala Style

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

1 cup Sugar
1 cup Water
3 tbsp Butter
1 Tin Milkmaid
3 Tin Milk measure with the milkmaid tin
3 nos Eggs
2 tsp Vanilla essence

Preparation

Step 1
For making the caramel: 1)Boil together water and sugar and bring to the brown colour consistency, that you require.
Step 2
Once the sugar comes to the boiling level, put the flame off.
Step 3
Add butter and Stir everything together thoroughly.
Step 4
Get care not to spill as, the sugar will froth, once you add the butter to sugar.
Step 5
Pour it immediately on a baking dish, preferably, a brosil flat dish.
Step 6
For making the custard: 1)Separate the egg yolk and white.
Step 7
Beat the egg white to fluffy and set aside.
Step 8
Beat the egg yolk and milkmaid together.
Step 9
Add the milk to the egg mixture.
Step 10
Beat for another 5 minutes.
Step 11
Add the essence and fold in the egg white, do not beat the egg while, just fold it in with a wooden spoon or spatula.
Step 12
Double boil the mixture, till the custard starts to thicken. 8)Pour into the dish in which the caramel has been prepared and kept ready. By now, the caramel will be cool and rock hard.
Step 13
Pour some water on the baking tray and put the baking dish into the water.
Step 14
Cover the dish with aluminium foil and bake in about 180 degrees for about 30 minutes and reduce to 160 degree about another 20 minutes.
Step 15
Once the dish is set, allow it to cool to bring it to room temperature.
Step 16
Refigerate it.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.