Pudding Recipe - How to Make Caramel Pudding

I have shared the complete article with the easy method of making a homemade caramel pudding recipe. Hopefully, from now on you will be able to easily make the perfect pudding. And you can know the details of this recipe. For that, you must read the whole text step by step.

Many people can't make caramel properly when making pudding. That is, Caramel gets burnt, due to which the proper color of caramel does not come. Many complain that the pudding becomes soft and breaks when poured into another container. Others say that eggs have a smell.

Pudding recipe

You can't measure exactly how much milk and how many eggs to use. How to make the pudding will not become soft. For some reason the pudding does not freeze nicely, why is it not possible to make the caramel the way you want to make it?

Various other problems have to be faced. So I have shared the solution to all your problems through this article. That is why it is requested to read the detailed articles.

What does it take to make pudding?

I have mentioned the materials needed here. But it may take more or less if necessary. Many people eat less sugar, they will use less sugar in pudding recipes. If you add more eggs, some people like it too much, while others find it perfect if you give less eggs. But there is one measure that the pudding will not be perfect without. You must use the materials according to that measurement.

After measuring out the ingredients, you can add as many or as few ingredients as you like in the pudding recipe, just as you like, or as your family members prefer. Some want to make milk with less mesh, so they must increase eggs. Why not in this case, if you give fewer eggs, the milk will not coagulate. As a result, your pudding will be spoiled.

You will also follow the correct rules in making caramel. Otherwise, it will not be to your liking, I have detailed below about making caramel.

• 1 kg of liquid cow's milk

• 4 tablespoons of sugar (for making caramel)

• 2 tablespoons of water

• Three normal-temperature eggs

• A spoonful of vanilla essence or a spoonful of lemon juice

• 1/2 cup sugar (for use with eggs)

How to Make Caramel

To make the caramel, first, you need to get a pot on the stove. Then put four tablespoons of sugar in the pot. Then add 2 tablespoons of water to it. Because of the water added to the caramel, it will take a little longer to make. And there will be no fear of burning or color fading as a result.

If sugar and water are meshed together in this way, they will eventually become veins. And slowly the color will change. When the color starts to come, you have to shake it a little. Otherwise, the color of the caramel will be lost. So you have to keep stirring so that the color comes from all sides.

When it becomes light colored with stirring, immediately switch off the stove. Because if you turn off the oven after the color has reached full, the caramel will burn due to the heat of the oven and the heat of the pot. Therefore, it should be taken down as soon as it is correct and stirred continuously.

By repeatedly stirring with a spoon like this, it will automatically change and as a result, it will not burn once, nor will it have a light color. There will be a color in between. Your mind will become like color. Special Note The heat of the oven must be kept at low heat while making this. Otherwise, it will not be to your liking.

How long does it take to make pudding in the oven?

Pudding is a recipe that is loved by most people. Many times it doesn't turn out as you want since the exact time is unknown. Children of many families are also very fond of eating pudding. This is a piece of important information in this recipe which if wrong can render the entire recipe useless.

Usually it should be cooked after 25 minutes, but it may take less depending on the size. It takes about 25 to 30 minutes if done in a large container. It will take less time if you do it smaller. You can also process the pudding if you want. Of course, you have to make sure that the flame of the stove is medium.

But remember not to burn for more than 30 minutes. Because this will make the pores look porous and not smooth inside. It will not taste good. After 25-30 minutes, lift the lid and check with a stick, if the stick comes out fresh, then you will know that the pudding is done. And if it doesn't come, heat it for another five minutes.

Hopefully, I won't have to put it in the oven much longer. If you do, it will completely steam inside. Finally, take it out of the oven.

Rules for making pudding in the oven

To make pudding, first put a pot on the stove, then put 1 kg of milk in it. Now mix the milk with a spoon and stir until it boils. In this way, it should be forged and thickened. 1 kg of milk should be condensed to half a kg. Now turn off the stove and take the pot down. Now you have to wait till the milk gets cold, but if you want you can stir it with a spoon to cool the milk.

After the milk has cooled, you need to make the caramel. And while the caramel is still hot, pour it into the pot you will be making the pudding. If you don't pour hot, the caramel will harden. It cannot be used then, so must be done immediately.

Caramel Pudding Recipe Tips: After taking the caramel in the pudding container, turn it around and apply it to the entire container. Now keep the caramel aside for a few minutes ie until it hardens. Meanwhile, three normal-temperature eggs should be broken in a bowl to prepare the pudding mixture.

Then one spoonful of vanilla essence should be added to the egg. If one does not have vanilla essence at hand, you can use lemon juice or garam masala powder. By adding it, there will be no egg flavor from the pudding. If one likes the egg flavor, it can be omitted.

Then add half a cup of sugar, this is optional for you. As you like to eat sweets, use sugar according to the amount. If someone likes less, give less, if someone likes more, give more. That's your wish.

Now you can mix all the ingredients in the pot well with a spoon or if you want with a beater. Beat the egg until the sugar is mixed. Here one kg of milk has been reduced to half a kg, and three eggs are enough for this amount of milk.

If you skim off a kilo of milk and reduce it by a third, you'll use four eggs there. Or if you feel like don't thicken the milk at all, just boil it. In that case, six eggs will be used, but if the eggs are small in size, eight eggs will be given.

Here I have mentioned the amount of eggs correctly, how many eggs will be required for how much milk. If you make pudding with this in mind, it will never break. Or it will not spoil, so try to apply the right amount of milk and eggs.

After mixing the eggs and sugar well, add the pre-filtered and cooled milk to the egg and sugar mixture. Of course, the milk should be given after it has cooled down otherwise there is a possibility of egg freezing. Then you don't like to eat the pudding, that is, if you give hot milk, the draw will be ruined.

Now mix egg and milk well. Now your mixture is ready for the pudding recipe. On the other hand, the caramel has set by now, now place a steel strainer over the bowl of caramel. Pour the pudding mixture over the sieve. Because if there is any slime inside the egg and milk mixture, it will get stuck in the strainer. And the inside of the pudding will be very smooth, making it very pleasant to eat.

Trapped lams should be thrown away. You must use a lidded bowl to make this pudding. If you don't have such a container, you can cover it with Sara or boiling paper instead. But remember that the pudding must be covered with a lid. Otherwise, water will seep in and spoil the pudding when you stamp it out.

Now place a pan in the oven to make the pudding. A kitchen towel should be spread so that the pudding bowl does not get direct heat. If one doesn't have one, you can use a cotton cloth or tissue if you want. Moreover, if the cloth is used in this way, there is no possibility of the bowl of pudding moving when the water boils.

And in this case, there will be no fear of reading any tab under the pudding. For this, the cloth has to be used. Now add water, the amount of water is half of the bowl or less. Care should be taken that the water does not rise to the top. Because the water inside the pudding will go to the top. Now cover it with another lid.

On the other hand, if you want to do it like this, then you need to install a stamp first. Then place the bowl of pudding on top of it and add half the amount of water below. Cover the pan with another cloth. And apply heat in the same way. If you want, you can make a pudding-like this in a clay oven.

After a certain time stop heating it i.e. take it off the stove. Now cool the pudding completely at normal temperature. Never refrigerate hot pudding. If you keep it, it will break immediately. That's why it must be cooled beforehand.

You will refrigerate it for at least 1 hour. If you have time, keep more. Then remove its sites with a knife to make a pudding recipe. Then place a plate on top of the bowl and cover the pot. Remove the bowl from above. Only then will the pudding remain on the plate.

Finally

And now the recipe for making healthy, yummy, and delicious caramel pudding is done, which will be delicious to eat. I hope you have read carefully till the end. And learned all the information about the pudding. Spelling according to this information will never be incomplete. If you want to know more information about this, please comment.

FAQs:

What is the way to thicken very thin pudding?

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some drink and add it to hot pudding. Heat it to a bubble and stir until it thickens. You may need to adjust the seasoning, especially the vanilla.

Pudding can be made with water?

Set immediately cold, and it needs a liquid at a cold temperature bound sugar, and thicken it. Although water can be used, it is recommended to use a milk substitute such as almond milk to get a creamier texture.

What is the substitute for milk to make instant pudding?

For example, coconut milk or cashew milk. Coffee creamer is also an excellent choice to use as a milk substitute, as it is often made with a higher fat content. It can add a rich flavor to the pudding. Both Jell-O Instant Pudding and Jell-O Cook and Serve Pudding use cornstarch as a thickener.