Caramel Egg Pudding
Bismillahir Rahmanir Raheem.
This is by far, the most PERFECT dessert I make and Alhamdulillah never go wrong. It actually beats all other desserts by all means. It only requires a careful caramelization of sugar into a syrupy consistency. The other ingredients are the most balanced to create a reliable pudding:)
Condensed milk- 1 can, (14 fl oz)
Evaporated milk- 1 can, (12 fl oz)
For caramelizing the sugar..
Water-5-6 cups to boil
Method: Take a big bowl and pour the evaporated milk, condensed milk and the eggs and blend well with a hand-blender until frothy and set aside. Take another round steel bowl, put the sugar in it along with the water and heat it on medium heat until it comes to a boil reduce the heat to a medium-low and let it start to brown. When it gets to a syrupy consitency, swirl the caramelized surag across the walls of the bowl and make sure it coats the walls. Turn off the heat and place the bowl in an ice bath to stop the cooking process. Now, pour the milk mixture into the bowl with the caramel.
Pour about 5-6 cups in a big pot and place the bowl with the milk-egg mixture and place a lid on this bowl. Then cover the pot with it's lid and let it boil on high heat for 45 minutes. Meanwhile, make sure there is enough water boiling in the pot. If the quantity of water gets reduced, you may add more water. After 45 minutes, carefully remove the small bowl from the big pot and let it cool. Take a serving plate and cover it upside down on the bowl and quickly flip the pudding onto the plate so that the pudding is revealed with the caramel side up. You may serve it after chilling it in the refrigerator.This dessert could be made 5-6 hours before you serve. Enjoy.