Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, caramel milk pudding. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Caramel milk pudding is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Caramel milk pudding is something that I’ve loved my entire life.
A caramel custard pudding baked in the oven is just THE pudding for you. How to make egg caramel pudding with condensed milk at home. Sri Lankan style easy caramel Have you ever tried a milkmaid caramel pudding recipe at home? If not, this is a good chance to give.
To begin with this recipe, we have to first prepare a few components. You can cook caramel milk pudding using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Caramel milk pudding:
- Make ready 400 ml full fat milk
- Take 300 g plain yoghurt(homemade)
- Get 350 ml condensed milk(homemade -500ml milk+1/2cup sugar+pinch of baking soda)
- Get 1 tsp vanilla extract
- Take 1 tablespoons chopped pistachio
- Take For caramel
- Get 4 tablespoons sugar
- Take 2 tablespoons water
Caramel pudding recipe; a delicious traditional dessert with creamy caramel over silky custard. The milk I used is not boiled as it is pasteurized. Pour this into the prepared custard pan. GOYA® Dulce de Leche - Milk Caramel Spread.
Instructions to make Caramel milk pudding:
- For the caramel -In a sauce pan add sugar and water. Stir until the sugar dissolves.
- Heat the sugar syrup for caramelizing in a sauce pan over a medium low heat.
- Once it starts caramelizing do not stir. When it reached a nice golden colour, remove from flame.
- Pour the prepared caramel into ramekins or into mould. Let it set aside.
- For milk pudding -In a blender jar add plain yoghurt, condensed milk,vanilla extract and blend it for a few second. Then add milk to it and again blend well.
- Now strain it into a bowl for the perfect smooth texture.
- Now pour this mixture into the prepared ramekins or mould. And cover the ramekins with an aluminium foil.
- Now in a pressure cooker Add water and put stand. Once water is boiling, place the prepared ramekins in it and close the lid.
- Bake it about 5-6 whistle. Once done, let it cool and refrigerate it for 1 hour.
- After one hour place a plate over the pan, then slowly turn it upside down.Garnish with some chopped pistachio and Serve chilled.
Pour this into the prepared custard pan. GOYA® Dulce de Leche - Milk Caramel Spread. Meanwhile, in medium pot over medium-high heat bring milk, sweetened and condensed milk, dulce de leche and cinnamon sticks to boil; cover and set. Try this luxurious version of sticky toffee pudding, using coconut milk for the caramel sauce. This is a pudding to share - friends will thank you for it!
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