Caramel Bread Pudding

Bouncy..Creamy..Moist..Soft & Yummy.. Eggless version of Caramel Custard...Try this Delicious Dessert with just a few Ingredients ! 

Ingredients :

Bread Slices - 5
Milk - 1/2 Litre
Sugar - 
1. 4-5 Tsp for Caramel 
2. 1/2 Cup for Pudding
Custard Powder - 5 Tsp
6-8 Inch Tin/Wide Bowl

Method :

1. Heat a Pan and add Sugar to it. Keep Stirring on low flame till the Sugar melts. Keep mixing until the color changes to Golden Brown and take it out in a Bowl/Tin.
Note : Do not allow it to burn as it will give a Bitter taste.
2. Remove the edges of the Bread slices and cut into small pieces. Grind it in a Mixer to a fine powder. (Do not use the edges)
3. Heat Milk in a Sauce Pan. Let it boil. Mix Custard Powder in little water to form a lump free paste. 
4. Add this mixture to the Milk little by little while Stirring Continuously. Add Sugar. Now the Mixture will thicken in 5 minutes. 
5. Keep Stirring and add the Bread Crumbs to the Milk. 
6. Let it cook for about 10-15 minutes till it Thickens. 
7. Pour this Mixture on top of the Set Caramel. Cover it with a Aluminium foil.
8. Steam this Pudding on a Steamer for 30 Minutes on Medium flame.
9. Let it come to Room Temperature & then Set it in Fridge for 3-4 Hours.

Demould the Pudding in a Plate. Cut and Serve Chilled..Do Try this Recipe :)




Comments

Post a Comment

Popular posts from this blog

Paneer Cheese Rolls

Image
Crunchy from Outside and Cheesy from inside ! Try this Amazing Lip Smacking recipe of Paneer Cheese Rolls and Enjoy :) Ingredients : Boiled Potatoes - 4 medium size Bread Crumbs - 3-4 Tsp/Adjust for Binding Green Chillies - 3-4 Garlic Pods - 3-4 Chilli Powder - 3 Tsp Lemon Juice - 2 Tsp Salt - As per taste Jeera Powder - 2 Tsp Handful of Chopped Coriander leaves Handful of Chopped mint leaves Corn Flour - 4-5 Tsp Grated Paneer - 1/4 cup Grated Cheese - 2 cubes Oil for frying Method : 1. In a Mixer jar grind the Chillies and garlic together to a coarse paste. 2. In a mixing bowl mash the boiled potatoes. 3. Add in Chilli garlic paste, Chilli powder, Jeera powder, lemon juice, salt, chopped coriander and mint leaves and mix all these ingredients together. 4. Now add bread crumbs and corn flour to the mixture and knead well. Note : Adjust Bread Crumbs in the mixture till we are able to make proper rolls without cracks. 5. For the Filling - Mix Paneer and Cheese together with a pinch of sa
Read more

Mumbai Street Style Vada Pav Chutney

Image
Vada Pav which is referred to as Indian Burger is all our Mumbaikar's favorite Indian Street food. Here is a quick recipe of Lip Smacking Red Chutney which is served with our favorite Vada Pav...! Ingredients : Grated Dry Coconut - 1 cup Peanuts - 2-3 Tsp Sesame seeds - 2 Tsp Salt - 1 Tsp/As per taste Kanda lasoon masala - 2 Tsp Kashmiri Red Chilli Powder - 3 Tsp/As per taste Garlic pods - 4-5 Method : 1. In a pan dry roast grated dry coconut on a low flame and roast till its golden and take it out in a plate. 2. Similarly dry roast sesame seeds and peanuts separately and transfer into a plate to cool down. Remove the peanuts rind. 3. In the same pan dry roast the Garlic pods . 4. Once all the ingredients are at room temperature transfer them to a mixer jar. Add Salt, Red Chilli powder and Kanda Lasoon masala to it. 5. Grind it to a coarse powder. Check if you require to adjust more Salt.  Note : Do not grind it to a fine powder. Just blend it for about 3-4 pulses of 1 sec each. Yo
Read more

Kesar illaichi Shrikhand

Image
Festive season is here and we all enjoy having Shrikhand with Steaming Hot puris. Shrikhand is one such recipe which can be had as dessert and also in main course.This festive season why not try this flavorful recipe at home with this simple recipe :)  Ingredients : Thick Curd (Dahi) - 2 cups Powdered Sugar - 1 cup/adjust as per taste 2-3 pinches of Kesar strands( Saffron) Cardamon powder - 1/2 Tsp Milk - 2-3 tsp Method : 1. Keep a muslin cloth on a strainer with a vessel below it to collect the excess water. Pour the curd on it. Now tie the cloth with a knot tightly and place it on that strainer and keep the vessel in the refrigerator for 7-8 hours.  2. All the excess water gets collected in vessel and we get thick hung curd.  3. Soak some Kesar strands in 2 Tsp milk and keep it aside for 15 minutes.  4. Now remove the hung curd in a clean and dry mixing bowl and mix it well with the help of a whisk. Gradually add in the powdered sugar and saffron milk and mix well till a silky smooth
Read more