Caramel Pudding

This is a "Melts in your Mouth" desert everyone will love. It has a layer of caramel coating which is obtained by caramelizing sugar and underneath is the creamy, delicate goodness of milk and eggs. It can be steamed or baked it in the oven. This creamy desert can be flavored with lemon or orange zest, cinnamon and even chocolate. And guess what..it just needs a few ingredients!

Ingredients :

3 eggs
3 cups Whole Milk
3 Tbsp granulated Sugar
1 Tsp Vanilla extract
2 Tbsp Sugar for caramel

Method :

1. In a mixer blend the eggs till they froth. Now add sugar, vanilla and milk and blend the mixture well atleast for 5 mins.

Pressure Cooker Method :

1. In a bowl/vessel(make sure it fits in a pressure cooker) put sugar(for caramel) and a few drops of water to form caramel stir continuously on high heat.
2. Once the sugar changes its color to dark brown, turn off the flame. Spread the caramel on the inside of the bowl by twisting and circulating making sure it covers the whole vessel. Let it cool completely.
3. Now pour the mixture in the bowl. In a pressure cooker add water(atleast 1 cup) and place the bowl/vessel in the pressure cooker. Put the lid on and cook for 4-5 whistles.
3. After the steam is released carefully remove the vessel. Let it cool down at room temperature.
4. Refrigerate for few hours then turn upside down in a serving plate and serve cold.

Baking Method:

1. Preheat it the oven at 350 deg.
2. In a bowl/vessel put sugar(for caramel) and a few drops of water to form caramel stir continuously on high heat.
3. Once the sugar changes its color to dark brown, turn off the flame. Spread the caramel on the inside of the ramekins(oven safe bowls) by twisting and circulating making sure it covers the base of ramekin. Let it cool completely.
4. Now pour the mixture(milk,eggs) in the ramekins.
5. Place the ramekins in a oven-safe dish with about 1-inch of water (water bath). Bake for about 25-30 minutes or until a toothpick inserted in the middle of pudding comes out clean. Remove from oven, allow to cool and refrigerate to set.
6. To serve, turn the ramekin upside down on a serving plate.