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Egg Pudding

This recipe is such a refreshing dish comprising of eggs and milk.  

Ingredients

For making Caramel

Getting It Done

  1. Take 6 ramekins and grease them with butter.
  2. For making caramel, mix sugar and water together and make sure not to use a spoon or it will crystallize. Let the sugar melt and caramelized.
  3. Take each ramekin, equally divide the caramel and keep them ready.
  4. Now, take a large bowl and break the eggs and whisk them all until they are done.
  5. Take a saucepan now, add sugar and milk and let them heat till the sugar gets dissolved.
  6. Add eggs into the mixture and keep whisking them. Keep whisking them or else the mixture will curdle. Once done, strain the mixture.
  7.  Equally divide this mixture into the ramekins and wrap them up with a foil on the top.
  8. Take a large saucepan, pour some hot water till half and place the ramekins and then close the lid tight. Make sure you cover it around muslin cloth to avoid water dripping. On medium-low flame, let it steam for 10-15 minutes.
  9. After some time, take a look at it. The custard should look set on the top yet it should look a little wobbly. Use a knife to check, if it comes out clean then it is ready.
  10. Allow the saucepan to come to room temperature and let it refrigerate for another two hours or till it is set.
  11. Flip the ramekin, give it a little tap for a dessert to fall. Your Egg Pudding is Ready to eat. Dig in!

 

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