Caramel Egg Pudding- Try the Rice Cooker way!

I am a lover of simple and easy cooking and I am finding Caramel Egg Pudding my elysium at the moment. So much that I celebrated my child’s birthday with it. It’s such an easy make, just 4 ingredients and one great taste!
Being a foodie has taught me there are too many textures and flavours to play with, hence desserts do not always interpret well! They are way too finicky when it comes to finding what’s individually palatable. That being said, pudding is delicious!
We see oven baking everywhere. It’s nice but I am a bit old fashioned and I love Rice Cooker for this purpose. Why? The slow heat’s baking is unparalleled.
So, I am excited to share this super easy recipe with you! Although it has taken me few trial and error but I think I have finally nailed down the perfect recipe!

Difficulty level : Easy
Prep. Time : 15 minutes
Cook Time : 35-40 minutes
Serves : 4

• White sugar : 1/2 cup
• White sugar powder : 5 tbsp
• Full cream Milk : 1 litre
• Eggs : 4 whisked
• Vanilla essence. : 2 tsp

⁃ Very carefully, medium high heat the sugar in an aluminium thick bottomed pan. The edges will start to brown and melt first followed by the middle area. Do not stir until 80% has melted (stirring too soon forms lumps). Instead, tilt the pan to spread out evenly.
⁃ Once the sugar has melted, stir and bring the flame to low. You can choose your desired flavour, I prefer mine almost burnt!
TIP : The sugar has a tendency to burn too quickly, so find out that perfect heat where the sugar is hot enough to melt but not burn.
Life Hack – Since you can’t taste to find out when to cut off the flame, you can consider these indicators:-
#Smell, not a burning sugar but close.
#Check out the colour
⁃ While your caramel is being made, swirl the pan to even out. Even if it doesn’t, don’t worry! Caramel will even out while cooking.
⁃ Let it cool down.

⁃ Boil milk to thicken (bring down to almost 1/2 half its original volume). Set aside and let it cool.
⁃ Once the milk attains room temp. pour in the whisked eggs, add vanilla essence and blend it using a food processor to get a smooth texture (alternatively, a hand blender can be used). You can also sieve to skin off the fat layer of milk.
⁃ Transfer the mixture to the aluminium pan. Cover the pan with a lid.
⁃ Settle the pan in the cooker and fill the cooker with water just enough to cover the bottom half of the pan.
⁃ Bake for 25-30 mins or until a knife inserted comes out clean!
TIP : You might find your pudding minutely wobbly, but don’t worry! It’ll set once cool.
⁃ The final step and I love doing this – flip the pan onto a plate and enjoy how the half melted caramel goes down the pudding….. Believe me, it’s magical!

• Caramel is a tricky ingredient to work with. It took me few tries to master the art. So, if it burns at first place, don’t lose hope… after all it’s just sugar!
• It is very important that all the ingredients are at room temperature or the consistency will not be right.
• Make sure the lid covers the pan perfectly to avoid any water going inside while baking.

Dip your toe in the sea of creamy dessert!

Liked the recipe? Try it! Spread it! Don’t forget to tag me and do share your experience with us! 

Thanks for joining me. Any queries, please comment! 

Disclaimer : The views and opinions expressed in this blog are the personal views of the author. They do not necessarily mirror the views or opinions of any individual.

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