I absolutely love caramel in my desserts. I’m not a sugar junkie but caramel is an exception so I tend to add them in many of my baking recipes. I love the gooey texture that lingers in my mouth even after I’m done eating the treat thus letting me relish my dessert with limitation as I’m content and fulfilled with just a small serving. This dessert is also known as Creme Caramel or Flan in some countries. It has a soft caramel top versus Creme Brulee has hard caramel top. Usually this dessert is baked in oven in a water bath but they can also be steamed in stove top. This is my first dessert recipe baking/steaming in pressure cooker and I was totally hyped from the perfect results.
The tricky part for me was making the caramel and I tried four times before I could get it right. Every time I set my pot to make the caramel, I ended up getting a super saturated sugar crystals and not the brown caramel I wanted. After some research I discovered there are two main keys to getting the perfect caramel. One, if you don’t want hard sugar crystals that sticks to your pot then do not stir the sugar (just leave it alone) when its turning brown. Second, adding cream of tartar or corn syrup prevents the sugar from crystallization. Once you get the caramel done, the rest of recipe is very easy. Enjoy!!!
Recipe Source: madhurasrecipes
- Sugar -- 1/4 cup
- Cream of Tartar -- 1/8 tsp
- Water -- 1 Tbsp
- Whole Milk -- 3/4 cup (at room temperature) (I used Evaporated milk as I didn't have whole milk)
- Yogurt / Curd -- 3/4 cup (I used fat free greek yogurt, if you are using regular yogurt then use the full fat yogurt) (at room temperature)
- Sweetened Condensed Milk -- 3/4 cup
- Vanilla Extract -- 1/4 tsp
- Corn Flour -- 2 Tbsp
- In a small pot add water, sugar, and cream of tartar. Mix well. Now switch on the flame and bring the mixture to boil. Lower the heat and continue to cook until the mixture turns golden brown color. Do not stir the mixture when its turning brown, just leave it alone.
- Once the caramel is ready, switch of the flame and immediately pour the caramel into a vessel or pan used for steaming. Swirl the pan to coat the caramel mixture evenly on the bottom of the pan. Set aside.
- In a medium bowl, mix milk, yogurt and condensed milk. Add vanilla extract, corn flour and mix well to get a smooth creamy mixture without any lumps. Custard mixture is now ready.
- Pour the custard mixture in the caramel coated pan.
- Heat idli cooker/ steamer/pressure cooker with about an inch of water in the bottom of the cooker. Place the pan inside the cooker and close the lid. Steam the pudding in medium heat for about 30 to 35 minutes or until the tooth pick inserted in the center of the pan comes out clean.
- Remove the pan from the cooker and set aside to cool for few minutes. Place a plate on top of the pan, invert the pan and tap gently. Refrigerate the pudding if you are planning to serve the pudding cold. Top with fresh strawberries. Slice and Enjoy!!!
Do not let the caramel to turn dark brown, as they'll taste bitter. Also they'll turn into a candy and cannot be coated evenly in the bottom of the pan.
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