This is a super easy and a yummy dessert. Very few ingredients goes into dishing out this amazing pudding. I flavored it with cardamom powder and rose water, but you may use vanilla essence instead. This steamed version is melt-in-the-mouth delicacy. It can also be baked in an oven. Do chill to serve along with chopped pistachios or any garnishing of your choice. So check the step by step pictorial recipe to prepare this Caramel Egg Pudding.
- 3 eggs, whisked
- 1 & 1/2 cups milk
- 1/2 cup condensed milk
- 1/2 tsp. cardamom powder
- 1 tsp. rose water
- 1/4 cup sugar
- 2 tbsp water
- 1 tbsp. chopped pistachios
Whisk the milk, condensed milk, cardamom powder and rose water. Add the whisked eggs and combine well. Strain the egg mixture and keep aside.
For the caramel sauce - Take a pan and add the sugar and water. On a medium flame melt the sugar till its colour changes to dark brown.
Immediately pour in a greased steel tiffin box / ramekin and swirl it around a bit. Keep it aside for a minute for it to set.
Meanwhile pour some water into a pot / steamer / pressure cooker and place a stand on it. Bring it to a boil.
Now pour the milk-egg mix into the tiffin box. Cover it with a lid / aluminum foil and place it in the pot. Put the lid on.
Steam for 25-30 minutes on a low flame. Do the tooth pick test to see if it's done. When it cools down a bit, refrigerate for an hour.
While serving, run a knife around the edge and invert it over a plate. Serve, chilled, garnished with chopped pistachios.
Whisk the eggs.
Whisk milk, condensed milk, cardamom powder & rose water. Add
whisked eggs & combine well.
Strain and keep aside.
Caramel sauce - Take a pan & add sugar. On a medium flame melt sugar
till the colour changes to dark brown.
Immediately pour in a greased steel tiffin box / ramekin & swirl it around.
Keep it aside for a minute for it to set.
Meanwhile pour some water into a pot / steamer / pressure cooker & place
a stand on it. Bring it to a boil. Now pour milk-egg mix into the tiffin box.
Cover it with a lid / aluminum foil & place it in the pot. Steam for 25-30 min.
on a low flame. When it cools down a bit, refrigerate for an hour.
Invert it over a plate & serve, garnished with chopped pistachios.
