A traditional & easy desert recipe with simple ingredients.
Cooking time 45 minutes. Approx. serves 4-6.
(Specially Recommended for Non-Stick pan)
Milk - 400ml
Vanilla essence - ½ tsp
Eggs - 3 nos
Sugar for caramel - 3 tbsp
Sugar - 5 tbsp
place 3 tbsp sugar in a pudding mould (4 cups capacity) and sprinkle 2 tbsp water over it. Place the mould on a low flame till the sugar melts and turns to a rich brown colour. Remove from fire. In another bowl, beat eggs (if the eggs are taken out of the refrigerator, thaw them before using). Add milk (use warm hot milk), essence and sugar. Stir till sugar dissolves. Strain this mixture into the pudding mould. Place the cooking plate in the cooker pan and pour enough water to fill up to ½ the level of the mould. Now place the mould in the cooker after covering it with a lid. Cover the cooker. Switch on to “Cooking”. When the water in the pan begins to boil steadily push the switch manually to the “Keep Warm” position and let the custard cook for 25-30 minutes. Switch off. Remove from the cooker and allow it to cool. Chill in the refrigerator and turn it on to a serving plate.
Note: It is important to push the switch to “Keep Warm” position when the water in the cooker begins to boil failing which the custard may curdle. Do not attempt to cook anything in 2 dish pan with custard. Use an aluminium mould.
For 2.7 L Model:
Use ½ the quantity of ingredients & smaller mould. If water in the cooking pan evaporates before 1 hour then add 1 cup of boiling water. Serves 2-3.
For Non-Stick Models:
Take care to avoid scratches while placing & removing the mould from the pan. Do not use tongs. Use only a napkin.
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