My Grandma's Caramel Pudding
While we were growing up she had almost stopped cooking. Of what I remember, she had once cooked something called "Aamtel" which literally translates to mango oil made with raw mango in oil usually had with rice. This was something I have never had in my life and something I have not come across anyone cooking till date. While looking up in the internet for the recipe I found raw mango pickle is referred to as "Aamtel" but that is definitely not the version I had.
She was born in the East Bengal which is today's Bangladesh and carried with her the immense talent of being the greatest of cooks which the people of Bangladesh is famous for. She had some unique recipes up on her sleeves some of which my mother has picked up.
Caramel Pudding is one such thing. My mother has mastered the pudding recipe. While growing up we have had it so often that it wasn't something special for us anymore. Other people in the extended family would always ask my mother for the recipe. She would make pudding for any one she visited.
when I moved to Mumbai I once made caramel pudding for one of my room mates on her birthdays and she still cherishes it fondly.
The creamy centre with caramelised top is like a dream. you don't even need an oven to bake it.
Ingredients
- 500 ml Milk
- 4 Eggs
- 8 teaspoon sugar
- 2 slices of bread (preferably plain white bread)
- vanilla essence
Method
- Brig the milk to boil. If you use full cream milk or buffalo milk the pudding is going to be creamier and you don't need to boil it longer. If you are using toned milk bring the milk to boil and then simmer for five to ten more minutes stirring in between.
- While you are waiting for the milk to boil prep the oven. Put the oven on preheat to 180 degrees. Boil a litre of water and keep it ready. You don't need an oven for this recipe. You can also make the pudding in pressure cooker that is going to be just as good if not better. For pressure cooking you don't need any prep.
- After the milk has boiled cool it down and add all the ingredients one by one. While adding the bread cut out the edges and crumble the slices.Once all the ingredients are added to milk stir until everything is well combined. Keep the mixture aside to completely cool down.
- Meanwhile prep the cake tin. Add 2 to 3 teaspoon sugar with a splash of water to the cake tin and heat it over the flame. Be careful it is going to be very hot. Hold it a little higher on the flame and swirl the tin when the sugar start to caramelise. Swirl the pan so that the base of he tin is completely coated with this amazing caramel. Let the container cool down.
- Then add the milk mixture to the caramelised cake tin
- If you are using oven to bake the pudding follow this step otherwise go to the next step. In a bigger baking pan place the cake tin with the pudding mixture and add boiling water to the bigger pan till it fills half of the pudding mixture level. Put the whole thing into a preheated oven at 180 degrees for an hour.
- If you going to make the pudding in pressure cooker then follow this method. Pour some water to the pressure cooker and place an inverted small plate or lid of any container which made of stainless steel. Then place the cake tin with the pudding mixture on it. Cover it and cook on high flame for 7 whistles. Then bring the simmer flame and cook for five more minutes.
- Take the pudding out and let it cool down completely and pop it to the refrigerator. Let it chill Before transferring it to a plate. To transfer the pudding, run a butter knife or back of the spoon along the edge of the tin to release the pudding from the sides of the tin. Then place a plate on top of the tin, place your left palm on it and turn the tin upside down like the photo given above. Enjoy creamy caramel pudding with a dollop of whipped cream (or not).
This pudding is one of our house favourite. Frankly I like it most as it is. Make it for the next party you host and impress your guests.
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