Recipe for Caramel Pudding in a Mug
Recipe for Caramel Pudding in a Mug
Caramel Pudding is my Mom’s specialty. Whenever our family or friends deliver a baby and My Mum goes to visit, she always takes a nice Big tin of Caramel Pudding for them. This is the First dessert I learnt to make from my Mum and it is one of my favourite desserts. Whenever I make Caramel Pudding, my Mom-in-law also enjoys it. By far, this is one dessert that I prepare that my Mom-in-law thoroughly loves. And it gives me immense Happiness making it for her😊This is traditionally made with Milk. But since I ran out of Milk this time, I used Coconut Milk(saw this on a Famous Food Show and I've seen some people on Social Media giving this a try as well, So I thought, Why Not😊)It was my First attempt with Coconut Milk. The first one was a disaster because it required some more cooking time i guess. Plus I flipped it when it was warm(The Impatient me! Hahah)Being a Coconut fan, I’m super Happy and Excited with the Coconut Milk variation in the pudding..That Nutty, Coconut Flavour is next level Awesome! And I’m Super Happy that I tried something New😊Usually Caramel pudding is made in a Tin or Vessel. But I tried making it in a Mug since I got some requests on substitutes for Baking Pans and Equipment. Also, since I'm trying to control my sugar intake and portion sizes(And almost everyone you see these days are being conscious on portion size), My Mug came to the rescue! Since it’s Mother Day and this recipe has a connection to both my Mothers, i.e. My Mother and my Mother-in-law, One from whom I learnt and the other one who Enjoys eating it, I dedicate this Post to both of them😊
Servings 4 Mugs
Ingredients
- 500 ml Thick Coconut Milk(extracted just once from 200gms Fresh grated coconut and 200 ml water. You can use canned Coconut Milk as well) or 500 ml Full Fat Milk(If using Milk, Boil it and keep it aside to cool to room temperature)
- 3 Eggs
- 4 tbspn Sugar(for the Caramel)
- 4 Tbspn Sugar (for the pudding)
- ½ Tspn Green Cardamom powder
- ½ Tspn vanilla essence(optional)
- 3 Cups of Water(for steaming the Pudding. But check as per the size of your vessel)
Instructions
- In a sauce pan or vessel, add 4 tbspn of Sugar and place it on medium heat
- Once the Sugar begins to boil, rotate the pan so the Sugar evenly gets heatedNote: Do not leave the caramel unattended or else it will get burnt
- Once the Sugar completely melts and turn Brown in colour, turn off the flame and immediately pour the Hot Caramel into equal parts in the Mugs and allow this to cool completely at room temperatureNote: If you do not pour the Caramel immediately, it will start turning sticky and if you allow it to cool, it will turn hard
- Simultaneously we go ahead and prepare our pudding mixture
- In a bowl, add 3 Eggs and 4 Tbspn Sugar, ½ Tspn Cardamom Powder & 1 Tspn Vanilla essence and with the help of a Fork or Hand whisk, beat the Eggs
- Now Pour the Coconut Milk into the bowl and gently mix everything togetherNote: Do not whisk or beat this too hard where you can see bubbles. When there are bubbles, the pudding won’t be smooth and there will be Air pockets (holes in lay terms) in your pudding.
- Strain this entire Mixture into another bowl so that any big Cardamom pieces and Egg lumps if any are completely off the pudding and we have a nice smooth pudding
- Pour this mixture equally into the Mugs Note: Ensure the Caramel has completely come down to room temperature or else the Caramel will crack
- Cover the mouth of the Mugs with Aluminium Foil or if you have individual lids that will fit, you can use that as well
- Now in a Large Vessel add Water. Cover the vessel with a lid and let the Pudding get steamed for 25 minutes on Medium High heatNote: I have used 3 cups of water because my vessel is Big.The water has to be at a level where the Mugs are not floating. The mugs have to be firm. Also, the water, whilst boiling, should not get into the Mugs or else your pudding will not form. So if you need a level for your understanding,let the water be at a 1 Inch level of the bottom of the mug
- Turn off the Heat and allow the pudding to come down to room temperature and then tuck them into the refrigerator until chilled
- Once chilled, You can then enjoy these Mug puddings either directly from the Mugs or you can release the sides of the pudding with the help of a knife and overturn the pudding into a plate
- This is made with Milk
Some Gyaan😊
- If you’re using a steel tiffin or steel cup, the cooking time will be only 15 minutes as steel absorbs more heat
- If you’re making this pudding with Milk, the cooking time will be only 15 minutes as Milk cooks faster
- If using Milk, first boil the Milk and let it come to room temperature. All other steps remain the same
- If you're making this Pudding with Coconut Milk, please ensure that you let the pudding rest in the refrigerator until firm and chilled before flipping it on a plate. Unlike Milk, Coconut Milk is lighter and requires time to set well.
- If you're making this pudding with Milk, you can flip it even at room temperature.