Steamed Caramel Bread Pudding

   

          Steamed Caramel Bread Pudding is a super easy and a yummy dessert. Very few ingredients goes into dishing out this amazing pudding. I flavored it with cardamom powder. However, you may use vanilla essence instead. This steamed version is melt-in-the-mouth delicacy. Do chill to serve along with chopped nuts and few dry rose petals or any garnishing of your choice. So check out the step by step pictorial recipe to prepare this delicious Steamed desert.

• 3 eggs
• 1/4 cup sugar
• 1/4 tsp. cardamom powder
• 2 cups milk
• 3 slices of bread, cut into small cubes
• 1 tbsp. jam
• pinch of saffron
• 2-3 tbsp. sugar for the caramel
• 2 tbsp. water
• 1 tbsp. chopped nuts
• few dry rose petals 

            In a large mixing bowl whisk the eggs, sugar and cardamom powder.  Add the milk and combine well.  Strain the egg mixture.

            Add the cubed bread, jam and the saffron. Let it soak for 10 minutes. Then blend it in a blender jar and keep aside. 

           Meanwhile 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 into a greased steel tiffin box / ramekin and swirl it around. Keep it aside for 1-2 minutes for it to set.

           Then pour the milk-egg-bread mix into the tiffin box. Cover it with a lid / aluminum foil and steam for 40-45 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 nuts and dry rose petals. 

                  Whisk the eggs, sugar & cardamom powder.  

                Add the milk and combine well.  Strain the egg mixture.

                     Add the cubed bread, jam and......

the saffron. Let it soak for 10 minutes. Then blend it in a blender jar & keep aside. 

For the caramel sauce - Take a pan & add the sugar & water. On a medium flame melt the sugar till its colour changes to dark brown.

Immediately pour into a greased steel tiffin box / ramekin & swirl it around. Keep it aside for 1-2 minutes for it to set.

                   Then pour the pudding mix into the tiffin box. 

Cover it with a lid / aluminum foil & steam for 40-45 minutes on a low flame. 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 nuts & dry rose petals. 

Steamed Egg Pudding

 

         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, rose water and saffron. However, you may use vanilla essence instead. 

          This steamed version is a melt-in-the-mouth delicacy. Do chill to serve along with chopped pistachios and almonds or any garnishing of your choice. So check out the step by step pictorial recipe to prepare this comforting Steamed Egg Pudding.

• 2 eggs, whisked
• 1/4 cup castor sugar
• 1/2 cup full fat milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• pinch of saffron
• 1 tsp. chopped pistachios & chopped almonds to garnish
• few strands of saffron to garnish
• few dry rose petals to garnish

         In a bowl, take the eggs and sugar. Whisk well with a fork. Add milk and give it another whisk. Strain the egg mixture onto a greased steel tiffin box.

         Add cardamom powder, rose water and saffron. Mix well and close with a lid or cover with an aluminum foil.

          Meanwhile pour some water into a pot / steamer / pressure cooker and place a stand on it. Bring it to a boil. 

          Now place the tiffin box over the stand. Cover the pot and steam for 25 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 edges and invert it over a plate. Serve, chilled, garnished with chopped pistachios, almonds, saffron and dry rose petals.

                      In a bowl, take the eggs and sugar. 

                          Whisk well with a fork. 

                          Add milk and give it another whisk. 

              Strain the egg mixture onto a greased steel tiffin box.

                     

 Add cardamom powder, rose water & saffron. Mix well & close with a lid. 

Pour some water into a pot & place a stand on it. Bring it to a boil. 
Place the tiffin box over the stand. 

          Cover the pot & steam for 25 minutes on a low flame.

When it cools down a bit, refrigerate for an hour. While serving, run a knife around the edges & invert it over a plate. 

Serve, chilled, garnished with chopped pistachios, almonds, saffron & dry rose petals.

Steamed Date Pudding

           This is a simple and a yummy Date Pudding that is steamed to perfection. I have not added any sugar or artificial colour. So this dessert can be relished guilt free. It is a very easy recipe as very few ingredients went into dishing out this amazing pudding. Any sauce of your choice like chocolate sauce, caramel sauce or maple syrup can be drizzled over it and enjoyed. 

• 2 eggs
• 1 cup milk
• 10-15 dates, pitted
• 1 tsp. vanilla essence
• 1 tsp. melted butter
• chopped pistachios, tutti frutti & dry rose petals to garnish (opt)

          Soak the dates in milk for an hour or two. Then blend into a puree. Whisk the eggs well and strain. 

          Now in a bowl, mix the date-milk puree, strained egg mix and vanilla essence. Whisk well to combine.

          Grease an aluminum / steel bowl or a baking tin with the melted butter. Transfer the contents into it and steam either in a pressure cooker or steamer for 25-30 minutes on a low flame. 

          Let it cool down a bit. Then run a knife around the edges and demould it on a serving plate. Garnish with chopped pistachios, dry rose petals and tutti frutti and enjoy. 

Caramel Egg Pudding

         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.