Egg caramel pudding by Chef Shireen anwer

Egg caramel pudding

Egg caramel pudding:

Milk 2 cups
Eggs 4
Sugar 4 tbsp heaped
Vanilla essence ½ tsp
Ingredients for caramel base
Sugar 4 tbsp

• Melt the sugar in a small heavy skillet, over a low flame, stirring constantly, until a caramel syrup forms
• Pour immediately in the mould and allow to set until firm.
• Beat eggs and sugar with vanilla essence; add milk with a drop of yellow color and stir briskly.
• Strain mixture through a fine sieve into the mould.
• Bake over a water bath in a pre heated oven on 180 degree C for 45 minutes.
• Chill for 6 to 8 hours and serve.

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