Recipe for Chocolate Caramel Pudding

• Boil the milk with the Chocolate Powder, Cardamom powder and 3.5 tbspns sugar and keep it aside to cool
  
• Once the milk is completely cooled, add in the two beaten eggs and gently mix it with the milk mixture. We'll name this (M1)

  Note:- Beat the eggs with a whisk or fork, separately in a bowl and then add the beaten eggs to the milk
  
• In another vessel, caramelise 1.5 tbspn sugar and let it cool. We name this (M2)

  Note:- For caramelising, take a steel or aluminium vessel and add 1.5 tbspn sugar in it.Place it on medium high flame. Once the sugar begins to melt, Take a cloth/vessel holder and hold the vessel and keep rotating it on the flame. Once the sugar starts to melt., keep rotating the vessel, for two main reasons :-

  a)The caramel has to spread throughout the vessel

  b)If the vessel is not rotated, the sugar will get burnt.
  
• Once (M2) has cooled completely, using a fine net strainer or muslin cloth pour (M1) into (M2) and cover it with a lid. We'll name this entire thing (M3)
  
• Now take a big vessel(Double the size or much bigger than that of M3) and add water into it.

  (M3) has to fit into a bigger vessel for the purpose of double boiling

  Note:- Double boiling is a method wherein An ingredient is placed into a vessel and that vessel with the ingredient in it is placed into another big vessel which has water in it. The main purpose of Double boiling is that there are certain dishes that require only steam for them to get cooked and not direct heat from the gas flame. 

  The Water should reach just 1 inch level of the smaller vessel. If the water is too much, the small vessel will float inside and while boiling it will move and the pudding will crack. The small vessel should be firm and should move. So adjust your water level accordingly.

  Also, if the water level is too high, at the time of boiling, the water may enter the small vessel and will come in contact with the pudding and that is something we don't want.
• Place the (M3) vessel into this big vessel with water and cover the big vessel. 
  
• Place it on high flamefor the first 10 minutes. Reduce the flame to low, for the next 30 minutes.
  
• After that, turn the gas off and immediately remove the (M3) vessel from the big vessel or else it may get further cooked with the heat/steam, if left inside. Let it cool completely at room temperature
• Once cooled, Place the Pudding into the refrigerator for 2-3 hours or until chilled. (DO NOT forget to cover it with either cling wrap or a lid while placing it in the refrigerator or else the outer layer will turn hard)
• Once chilled, take a nice sharp knife and run it through the outer sides of the entire Pudding so that it is released from the sides of the vessel.

  Note:- if you try to do this step when the pudding is hot, it may break since it is still going to be very soft
• Note:-

  * If you don't wish to follow the double boiling method, You can also bake the Pudding in the oven.

  *If you’re going with baking, you will have to caramelise the sugar in an aluminium baking tray or a cake container(this will have to be done on a gas flame). Except steps 5-8, all other steps remain the same.

  Pre-heat the oven at 250^c for 10 minutes. Cover the Pudding Tin with a foil sheet. Place the Pudding Tin which contains the Pudding mixture(use only a baking tin here. If you use a vessel, chances are that it may not get baked) into a Large Baking tray filled with 1 inch level of water inside the oven. Bake it at 200^c for the first 10 mins and 180^c for the next 30-40 minutes, depending upon your Oven .

If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request youto kindly share your valuable feedback with me. I'd Love to hear from You 🙂