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Egg Pudding

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Egg Pudding

Recipe & Picture: Rusna Chowdhury

Ingredients: Milk 4 cup
Egg 4
Sugar 6 table spoon & 2 tbs

Procedure: Boil 4 cups of milk and reduce it to around 2 cups. Then cool it down to room temperature.
In the mean time take 2 table spoon of sugar in a pan, add 1 table spoon of water and heat it in a medium low temperature to make caramel and then quickly pour it on the pan where you are going to make your pudding, then keep it aside to cool down.
Now add eggs, sugar and milk in your blender and blend it to make a smooth mixture. Then pour it in the baking pan where you already poured your caramel (make sure that caramel is fully cooled down, otherwise it will mix with the egg mixture and you won’t get the caramel layer on your pudding).
preheat your oven to 350 F. then take a bigger pan than your pudding pan, pour boiling water in it *** (take such an amount of water so that when you will place your pudding pan in the water half of the pan will be under the water and the pan will not float in the water)***
Now place your pudding pan in it. Cover your pudding pan and then place the pan in the preheated oven. Bake it for around 45-60 minutes.
Check your pudding with a toothpick. Insert it into the pudding if it comes out clean then your pudding is done. If it seems still liquid or sticky, keep it on burner or in oven for another 5-10 minutes and check again.
When pudding is done keep it to cool down. Then carefully run a knife along the edges of the pan, place a plate on the top of the pan and flip the pan to take out the pudding on the plate.
Your pudding is ready to serve. now you can eat as it is or you can decorate in your own choice. I use sugar paste leafs and heart.

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