Custard Pudding Cake

 Custard Pudding Cake

It is similar to the classic creme caramel or flan. This custard pudding calls for only a few ingredients and is easy to make. No special ingredients or equipment are required. You need sugar and water to make caramel sauce for the pudding. Place sugar and pour water in a small saucepan over medium heat. It is not hard to make, but you must get a few things correctly.

The texture and flavour hang in a delicate balance of three ingredients; eggs, sugar and milk. So it is critical to use the right amount of each ingredient. Eggs make the pudding cake set, the sugar amount decides the firmness of the pudding cake and the fat content of the milk affects the richness of this cake.

Ingredients

To make this yummy Custard Pudding Cake, you will need :

• Milk – 2 cup
• Eggs – 3
• Sugar – 1/2 – 3/4 cup + 4 tbsp
• Vanilla extract – 1 tsp
• Water – 1/8 cup

Instructions

Add 1/8 cup water and 4 tbsp sugar to a thick-bottomed vessel. Heat this pan and allow the sugar to melt and caramelize.

Do not stir, only shake/swirl the vessel. After 8-10 minutes the liquid starts bubbling and turns brown colour.

When it turns golden brown, remove it from heat and pour it into the ramekin(or any oven-safe /heat-withstanding small bowl)

Swirl it to spread the caramel syrup evenly on the bottom of the bowls/ramekins

Whisk together egg and sugar in a large bowl. Stir in vanilla essence and milk. Beat and mix well. Pour this over the caramel syrup in ramekin/bowls. It will harden in seconds. 

Cover it with foil paper -optional

Boil water in a wide and deep vessel and keep the ramekins/bowls in it(fill the water up to 1/2+ level of the ramekin- do not allow boiling water to seep into the bowl). Cover with a lid and cook for 20 minutes. Take out.

OR

Place the ramekins in an oven-safe pan, partially filled with water. Bake for 40-45 minutes at 350 F until the centre is firm but wobbly

Keep it in the refrigerator for 2 hrs or until the time of serving.

To take it out from the ramekin, run a knife along the sides of the ramekin, and place a dessert plate upside down over the ramekin.

Holding tightly, invert the ramekin and plate together. Lift the ramekin slowly, slightly shaking to loosen the pudding. Caramel syrup will run down the sides.

To make the caramel sauce for custard pudding. 

Coat the inner surface of the custard cups with unsalted butter. This will make it easy to remove the pudding from the cups. Put the sugar and water in the pot. Heat the pot at medium heat. Let it sit until the surface becomes lightly-coloured. Swirl the pot and even out the sugar liquid.

Caramelize the sugar, remove the pot from the heat, and quickly add the hot water in 2 to 3 steps with a long-handled ladle. Tilt the pot away from you to avoid hot caramel sauce splashing and burning your hand. Swirl the pot and even out the hot caramel. Pour the caramel evenly into the custard cups.