Ingredients :
1.Sugar - 2/3 cup
2.Water - 1/4 cup
3.Milk - 1 1/4 cup
4.Dulce de leche - 1/2 cup ( I bought Nestle DDL)
5.Salt - 1/4 tsp
6.Large eggs - 2 in no.
7.Large egg yolks - 2 in no.
8.Vanilla extract - 1 tsp
Instruction :
1.Grease the pan (to be used for steaming) with some butter.
2.In a small saucepan combine sugar and water. Bring sugar to a boil and cook over medium heat until sugar turns a deep amber color, about 7-10 minutes. Transfer the caramel to the prepared pan,keep it aside and allow it to set.
3.In a medium saucepan, combine milk, dulce de leche and salt. Cook over medium heat, whisking occasionally, until the mixture is smooth and just comes to a simmer.
4.In between lightly whisk the eggs and egg yolks in a medium bowl.
5.When the milk reaches a simmer, remove it from heat and temper the eggs by very slowly streaming the milk into the eggs while whisking constantly. Add the hot milk a few tablespoons at a time to ensure that you don’t curdle the mixture. Whisk in vanilla extract, then strain mixture and pour it over the caramel.
6.Cover the pan with aluminium foil and place the pan into the steamer. Steam for about 25 to 30 minutes.
7.After 30 minutes check the pudding with a tooth pick,if it comes clear remove the pan from the steamer and keep it aside to cool. Refrigerate for 4 hours.
8.To serve, run a sharp knife around the sides of pan and invert onto a serving plate or bowl.
Enjoy!!!
1.Sugar - 2/3 cup
2.Water - 1/4 cup
3.Milk - 1 1/4 cup
4.Dulce de leche - 1/2 cup ( I bought Nestle DDL)
5.Salt - 1/4 tsp
6.Large eggs - 2 in no.
7.Large egg yolks - 2 in no.
8.Vanilla extract - 1 tsp
Instruction :
1.Grease the pan (to be used for steaming) with some butter.
2.In a small saucepan combine sugar and water. Bring sugar to a boil and cook over medium heat until sugar turns a deep amber color, about 7-10 minutes. Transfer the caramel to the prepared pan,keep it aside and allow it to set.
3.In a medium saucepan, combine milk, dulce de leche and salt. Cook over medium heat, whisking occasionally, until the mixture is smooth and just comes to a simmer.
4.In between lightly whisk the eggs and egg yolks in a medium bowl.
5.When the milk reaches a simmer, remove it from heat and temper the eggs by very slowly streaming the milk into the eggs while whisking constantly. Add the hot milk a few tablespoons at a time to ensure that you don’t curdle the mixture. Whisk in vanilla extract, then strain mixture and pour it over the caramel.
6.Cover the pan with aluminium foil and place the pan into the steamer. Steam for about 25 to 30 minutes.
7.After 30 minutes check the pudding with a tooth pick,if it comes clear remove the pan from the steamer and keep it aside to cool. Refrigerate for 4 hours.
8.To serve, run a sharp knife around the sides of pan and invert onto a serving plate or bowl.
Enjoy!!!
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