Caramel Pudding / Caramel Flan

A Caramel Pudding / A Caramel Flan is a mouth melting, and yummy dessert that you will surely make again and again, once made.

The best thing about this dessert is, with just 3 ingredients, it gives us such a wonderful delight.

Ingredients:

• Egg – 4
• Sugar – 1/2 cup + 3 tbsp (For caramelizing)
• Milk – 500 ml / 2 cups
• Vanilla Essence (Completely Optional) – 2 drops

Tools:

• Baking Pan / Mould
• Blender
• Steamer
• Misc. Kitchen Utensils

Instead of oil greasing, in Caramel Pudding we use Caramelized sugar. For this, we need to caramelize the sugar. I am using the same pan, which I am using to make the pudding, for caramelizing. If your pan cannot be used on the fire, you can caramelize sugar and pour it to the mold.

• Put 3 tbsp sugar into the dish, and place it on the stove. Reduce the heat to medium.
• In about a minute or two, the sugar will start to brown. Keep the flame to the lowest once it starts browning.
• When it reaches a nice dark amber color, switch off the fire.
• Avoid using a spoon, and creating a mess, as the caramel will harden very fast.
• Spread the caramel in the whole pan, by swirling the pan with tongs.
• Leave it to cool down.
• Once it is cooled down, it hardens (It might have some cracks....never mind that).

Keep the steamer with water to preheat.

While the caramel is cooling and steamer preheating, we can make the pudding mix.

Break 4 eggs directly to the blender. Add in the Sugar, milk, and vanilla essence (Though this is completely Optional, I strongly recommend; As this removes the eggy smell, and instead gives nice aroma).

Blend for a minute or two, to combine everything well.

Pour the pudding mix onto the hardened sugar caramel. If you want, you can strain the mix. (I don't do that).

Close the lid of steamer and steam. Once steam comes, simmer for 10-12 minutes and then switch off the fire and leave it for another 5 minutes. Pudding will be ready by now.

Allow it to cool down to room temp. I like them to be refrigerated overnight.

(When cooled, the custard detaches from sides when lightly shaken).

To serve, keep a plate upside down on the pan, and quickly reverse both together. Slowly pull up the pan.

Delicious silky smooth caramel pudding is ready to be enjoyed...

You can also bake this in the oven. For that start by preheating oven to 180 degrees C. Place the custard pan into another bowl/larger pan filled with water (about half way). Put this into the oven and bake for 30-45 minutes or until done. Or if you have an electric cooker, you can do the same way!!!

• Overcooking makes the custard curdled.
• Adding or avoiding vanilla essence makes no difference in the smoothness or taste of the custard.
• Though it can be immediately eaten after little cooling (like 1/2 to 1&1/2 hours); It is always the best when cooled in the refrigerator, overnight.

Thanks for reading my first Instructable! Feedbacks are always welcome.

I would appreciate your vote in the Sweet Treats Contest!