Multiband’s Holiday Cookbook: Cream Caramel Pudding by Tasnuva Islam – Fargo Office

Ingredients

1 can of evaporate milk

4 eggs

1 teaspoon vanilla

½ cup + 6 teaspoons sugar

Prep:

  1. Preheat oven to 325 degrees
  2. In a bowl, mix evaporated milk, 4 eggs, vanilla and ½ cup sugar until mixture is smooth. Set aside.
  3. In a small pot, heat 6 teaspoons of sugar (with a few drops of water, if necessary) until brown – this is your caramel. When the caramel is completely browned, pour it into an oven safe bowl (i.e. CorningWare, Pyrex, etc.) – this is the bowl you will be baking in, so use whatever type of bowl you would like your cream caramel to eventually take the shape of.
  4. Let the caramel set in the bowl. Once it has set and is cold, pour the milk and egg mixture into the bowl.
  5. Place the bowl into a baking pan (i.e. a cake pan)
  6. Fill the pan with boiling water, up to the level of the custard mix in your bowl but not near the edge of the bowl – you do not need to cover this.
  7. Carefully place the water-filled pan with your custard mix into your pre-heated oven. Cook for 30 – 40 minutes, or until the dish is cooked. If you place a fork in the pudding, it should come out clean
  8. Once the custard is fully cooked, remove it from the oven and take it out of its water-bath. Let it cool down.
  9. To serve, loosen the edges of the cream caramel, run a knife under hot water, then run the knife along the edges and shake your cream caramel loose and turn it out onto a flat plate.

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