The best recipes for creamy and moist caramel pudding!

Name: The best recipes for creamy and moist caramel pudding!
Uploaded: 2019-06-21T16:26:35Z
Duration: PT250.660S
Channel: Top Cookist ideas

published on 21 June, 2019 at 18:26

1. 3 ingredients pudding
INGREDIENTS
4 Eggs
250 ml Whole milk
¾ cup sugar
4 tbsp sugar and 3 tbsp water for syrup

METHOD
1.In a pan, pour sugar and water until it boils. Mix and pour in a circular tray. Heat milk with sugar.
2.Pour the hot milk with sugar in the blender with the eggs, mix and pour into the circular tray.
3.Place a large pot on the grill, pour in some boiling water, place a steaming tray in the pot and the put the circular tray on top.
4.Cook for 30 minutes, until a toothpick comes out clean to ensure it is cooked. Refrigerate for one hour.

2. Steamed creme caramel

INGREDIENTS
• Sugar
• 2 square molds
• 2 square plates
• Sliced bread
• Eggs
• 1 cup water
• ¼ cup condensed milk
• ½ tsp vanilla essence
• 2 eggs
• Aluminum
• Kitchen cloth
• Large pot with lid

METHOD

Melt sugar in a pot to get caramel.
Pour into two square molds.
Cut the edges off two slices of sliced bread then cut each slice into 4 pieces.
Place the cut bread in the blender and add water, condensed milk, vanilla essence, 2 eggs and blend.
Pour the mixture into the square molds.
Cover with aluminum.
Place a kitchen cloth in a pan and then the molds on top.
Fill the pan with hot water up to 1/3 of the height of the molds.
Cover and cook on a medium flame for 25 minutes.
Use a toothpick to check that it is cooked.

3. Caramel bread pudding

INGREDIENTS
¼ cup sugar;
6 slices sandwich bread;
¼ cup vanilla pudding powder;
½ cup water;
1 ½ cup milk;
½ cup sugar.

METHOD

To make caramel pour sugar into a small sauté pan and melt over low heat until it reaches deep brown color.
Pour caramel into 15 cm (6 inches) round baking pan to cover the bottom completely.
Cut off the crust from sandwich bread and blend crust less slices to make fine crumbs.
Whisk pudding powder in water until no lumps remain.
Separately heat milk and sugar. Pour dissolved pudding in and add bread crumbs. Transfer back on to low heat and warm up until mixture becomes nice and thick.
Pour bread pudding over the caramel layer and cover the pan with foil.
Steam bread pudding for 30 minutes then let cool down completely at room temperature, transferring into the fridge for 2 hours.

4. Coconut flan

INGREDIENTS
for the caramel:
30ml water
80g sugar
3 eggs
80g coconut flour
400g condensed milk
400ml coconut milk

METHOD
1. Start by preparing the caramel in a pan by combining the water and sugar. Once ready, pour it into a bread pan.
2. Prepare the batter by beating together the eggs, coconut flour, coconut milk and condensed milk.
3. Pour the batter over the caramel in the pan.
4. Bake at 180°C for 50 minutes.