CARAMEL NUTS PUDDING / CARAMEL PUDDING RECIPE - EASY CUSTARD RECIPE

Thursday, October 15, 2015

CARAMEL NUTS PUDDING / CARAMEL PUDDING RECIPE - EASY CUSTARD RECIPE

This is an egg less caramel custard pudding recipe which is quite easy to prepare. No baking no steaming ...wonder???just try this easy dessert recipe. It tastes yumm as it looks.  Custard recipe and custard dishes are loved by everyone including  kids and adults equally. Like so, i too love to make custard pudding with nuts as it is very ease and quick yet very delicious and can please the crowd. There are many variations in traditional custard pudding, all those recipes tastes yummy. This is a very simple egg free dessert recipe with custard. So do try and let me know how it turns out for you. 




caramelised nuts pudding / pudding recipes dessert recipes easy and simple

INGREDIENTS


Milk                                       - 2 cups
Custard powder                     - 3 tsp
Condensed milk (Milkmaid)  - 3 tbsp
Vanilla essence                      -  half tsp
Sugar                                     -  4 tbsp + 3 tbsp (caramelizing)
China grass                           - 5 g
Carrot                                   - half cup , finely sliced
Cashews                               - 3 tbsp , chopped
Almonds                               - 2 tsp, chopped 

PREPARATION

  • In a saucepan add 2 tbsp of water and 3 tbsp of sugar and cook until it becomes brown over a low flame(CARAMELIZING). 
  • Spread it all over a pudding mould evenly.
  • Soak the china grass in cold water for few minutes and then cook over a slow flame until it dissolves to a clear liquid.
  • Mix the custard powder in a half cup of milk and keep it aside.
  • Now boil the remaining milk and when boiled add the custard to it.
  • Add sugar , carrot slices, cashews and almonds.
  • Mix well until you get a smooth sauce.
  • Now pour the melted china grass and condensed milk to this and mix well.
  • Switch off the flame and strain it .
  • Once cooled slightly , add vanila essence and pour it to the mould.
  • Refrigerate till it sets.
  • Before serving loosen the sides with the ends of a knife and flip it to a serving plate slowly.

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