BAKED CARAMEL PUDDING – usually called Caramel Custard – my all time fav fav dessert.
Ingredients:
4 eggs
1/2 cup sugar
2 cups milk
1 cup condensed milk
i tsp vanilla essence
1 tbsp orange zest.
Method:
Preheat oven to 325 F.
Heat 1/2 cup sugar with 1/4 cup water in a heavy bottomed shallow pan, swishing constantly until it melts and turns a dark golden color. A dark brown caramel will have a little bitter taste which is how my mother makes it and to me is the perfect foil to the sweet pudding. If you want a milder taste, go with a honey brown color.
Remove from heat and immediately pour into a round baking dish a ( 6″ baking dish). Swish the liquid around so it evenly coats the bottom.
In a large mixing bowl, lightly beat 4 eggs. Stir in milk, condensed milk and vanilla essence.
Beat lightly with a whisk to get a smooth mix. You can taste and check the sweetness at this point.
Add 1 tbsp orange zest (lightly grated orange skin)and mix it in
By now the caramel would have set in the baking dish. Pour the egg mix in it.
Put the baking dish in an oven safe tray(this will serve as the water bath). Pour hot water in the oven safe tray(around the baking dish) so that it comes almost half way up of the baking dish.
Place in the pre-heated oven.
Bake at 325F for 65-75 minutes or until a knife comes out clean. The pudding will look a little jiggly. Carefully take it out from the oven. Be careful with the water bath, the water will be hot. Take the baking dish out of the water bath and let it cool. Once completely cool put in the refrigerator and chill for 4-8 hours or overnight.
While serving you have to un-mould. Run a knife around the edge of the bowl. Cover the bowl with a flat serving plate. Holding the plate, flip the whole thing. Tap the baking dish to loosen the pudding. It will slip onto the plate and the delicious caramel sauce will be all around. Spoon some of that sauce onto the pudding and chill further till serving or serve immediately.
Nirvana.
