This is a creamy and sweet dish for all you sweet lovers. A very easy to make recipe at home, and without hassle. You can make this when you have guests thus, they are going to love this to bits when they take their first bite. Trust me, i did it and all he told me is may you keep making more food.
Ingredients:
~4 cups full cream milk (approx 1 liter)
~7 eggs
~1 cup sugar
~1/2 tsp nutmeg powder
~1 tsp vanilla essence
~4 cups full cream milk (approx 1 liter)
~7 eggs
~1 cup sugar
~1/2 tsp nutmeg powder
~1 tsp vanilla essence
Preparation:
Prepare a mold/ pudding cups/ ramekin cups for the custard by greasing very lightly with butter.
Prepare a mold/ pudding cups/ ramekin cups for the custard by greasing very lightly with butter.
Heat 1/2 cup of sugar with 1 tsp of water in a pan till it melts and turns golden brown. Pour this caramelized sugar into the pudding mold/pudding cups/ ramekin cups and swirl to coat the sides of the mold. Keep aside to cool.
If baking, preheat your oven now to 350 F/ 180 C/ Gas Mark 4.
If baking, preheat your oven now to 350 F/ 180 C/ Gas Mark 4.
Mix the eggs and remaining sugar together in a large bowl and blend till all the sugar has dissolved. Now add the milk, vanilla essence and nutmeg and blend again.
Pour this mixture into the mold/pudding cups/ ramekin cups you are using, to fill them 3/4 of the way to the top.
If baking: Place the mold/ pudding cups/ ramekin cups in a large, deep baking pan. Pour hot water into the baking pan till it is about 1" below the rim of the molds.
If steaming in a pressure cooker: It is advisable to use one mold in this case. Place the mold in the pressure cooker - elevate the mold with a pressure cooker ring (or overturned flat-bottomed metal bowl). Pour water very carefully into the pressure cooker till it is about 2" below the rim of the mold.
If baking in an oven: Cook for about 45 minutes or till the custard is firm. Test by inserting a toothpick in the center. If it comes out clean the pudding is done.
If steaming in a pressure cooker: Cook for half an hour and then check if its done.
When cooked, cool the pudding and then chill in the refrigerator for an hour or two.
When cooked, cool the pudding and then chill in the refrigerator for an hour or two.
To serve, place a plate over the mold/pudding cup/ ramekin cup, hold firmly in place and turn over gently. The pudding will turn over onto the plate, caramel side up! Pour some of the remaining caramel (if any) over the pudding and serve.
You can place these in cake molds or small glass bowls as molds which have a good shape.
You can play around with the shape depending on the shape you have of the container. Oh yes, you can also top it up with a sprinkle of Cocoa Powder.
