Caramel Custard Pudding.

I was taken aback when so many people had asked me the recipe for this super simple, super delicious pudding. My first memory of this pudding is from my childhood. I was probably 10 and my mom made it for us. I still, very clearly, remember even the bowl it was set in. I must have opened the refrigerator at least 10 times to check if it was set. I know my custard pudding doesn't even come close to what that pudding tasted like. Well.. Its a well known fact that however hard you try you can never be even half as good as your mother, especially when it comes to cooking. I was home all day yesterday with one of the twins being sick.After spending the whole day cuddling and reading books, I was craving for something sweet, yummy and obviously something that would be easy to make. Caramel custard pudding is made from a very few basic ingredients which you will definitely have in your kitchen, takes about 15 minutes of prep time, 30-40 minutes of cook time and at least an hour of refrigeration before serving.


Ingredients:

Milk 2 cups
Eggs 2
Sugar 1cup
Vanilla essence 1/4th tsp
Nutmeg powder 1/4th tsp (optional)
Butter/ baking spray

Heat two cups of milk and keep aside. Do not boil the milk.

Caramelize sugar in a light colored pan. Using a light colored pan helps track the exact color of the caramelized sugar that you need. Caramelizing is a science and the sugar can turn very bitter if not watched closely. For caramelizing, heat 1/2 cup sugar in the pan and watch closely as the sugar melts. Heat it to a point where the sugar melts and changes it's color and state, which means it starts becoming brown and melts to a liquid state. This mixture is very hot, so be careful while handling this.If you think you have overheated the sugar you can put the pan in a cold water bath to stop the cooking process instantly. Prepare a pan or a container that fits well in the pressure cooker by buttering it or with a baking spray. Pour the caramelized sugar in the pan and swirl gently to coat the pan with this mixture and set aside.

Whisk two eggs and the remaining sugar in a bowl till all the sugar has melted. Add the milk after it has cooled down a bit. Add the vanilla essence and nutmeg powder and mix well. Pour the milk and eggs mixture in the caramel coated pan. Add some water to the pressure cooker and place this pan . The pan will need to sit on a ring or an elevated plate. Steam cook for 30-40 minutes or till done. Let the pudding cool before you put it in the refrigerator. To serve, place a plate over the pan and turn the pan very carefully. The caramelized sugar will have turned into a runny rich sauce, so you have to be careful when you turn it over . Drizzle some extra sauce when you serve it.
Enjoy the treat!
-Sheetal