Baked caramel pudding
Inspired by a Japanese recipe. In the Japanese recipe it is prepared in a open flame but I prefer to use the oven.
Preheat: 180C
Baking time: 40 minutes
Ingredients:
- 4tbsp sugar + 1tbsp water(to prepare the caramel)
- 2 eggs
- 1 tbsp corn flour
- 1 tsp vanilla essence
- 5 tbsp sugar
- 1 cup(250ml) milk
Method:
- Place a heavy based sauce pan over heat adding 4tbsp sugar and 1tbsp water. Caramelize it . Keep a close eye so that it doesn’t burn. The best way to do it is when it turns slightly brown, you should switch off the gas but do not remove the pan from the burner.
- Take a oven-proof bowl and grease with unsalted butter. Pour the caramel into it. Keep it aside.
- Slightly beat the egg with one 1tbsp corn four. (Note: Bubbles should not form while beating the egg)
- Add vanilla essence
- In another bowl heat the milk with 5 tbsp sugar just to dissolve the sugar.
- Now pour the milk gradually into the egg mix, stirring continuously.
- Sieve the mixture and pour it in the prepared caramel.
- Take another oven-proof bowl bigger than the other bowl. Pour boiling hot water covering 1/3 of the bowl. Place the bowl with the egg mixture into the big bowl of hot water.
- Place both the bowls with the hot water in the middle rack of the oven.
- Bake it for 40 minutes.
- Insert a tooth pick, if it comes out clean, the pudding is ready. Remove from the oven and let it cool.
- Keep it in the refrigerator.
- In the time of serving, run a knife through the sides of the pan and remove the pudding from pan by flipping it upside down onto a plate.
- Cut and serve.
Note: I prefer to use the cake tray for baking.
Precaution: You have to be very careful while using glass bowl. Sudden temperature Change may damage the bowl . It may break also.
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