Caramel Custard Pudding

Ingredients

Milk - 500 ml
Eggs - 3 nos:
Sugar - 7-8 tbsp
Vanilla Essence - 1/4 tsp

Preparation Method

In an aluminum pudding tin, add 1 tbsp sugar and keep in very low flame on a stove.
Wait till the sugar melts and change the color to a golden brown. Swirl it evenly to reach all parts of the tin.
Take a large baking pan and pour water up to 1-inch height. Place the pudding tray in the pan with water.
Preheat the oven at 180 degrees C.
In a large bowl beat eggs by adding one at a time.
Add sugar and beat till soft peaks are formed.
Add milk and vanilla essence and give a quick stir.
Strain this through a strainer to remove undissolved egg white strands.
Transfer the pudding mix to the pudding tin.
Bake the pudding for about 45-50 minutes or until done.
Transfer the tin to a wire rack and allow it to cool completely.
Keep the pudding in the refrigerator for 3-4 hours.
Run a sharp knife around the sides of the tray and invert to a plate.
Cut into desired shapes and enjoy the Caramel Custard Pudding.

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