Easy caramel pudding
Ingredients:
Milk - 1 liter
Eggs - 5 p.m.
Sugar - 1/2 cup or quantity
One tablespoon of cornflower (wish)
1 teaspoon vanilla essence or half a teaspoon cardamom powder / powder (I like cardamom powder in pudding)
A pinch of salt
Method:
Stir in 1 liter of milk and keep stirring, taking care not to let the tone settle in the milk. So shake frequently. When the milk is reduced to half, cool it down. Beat 5 eggs well in another pot, this time mix sugar, cornflower, salt and lachi powder / vanilla essence with it. Blend the mixture well with boiling cold milk. In a steel box with a lid, first put a little sugar and water in the oven. Turn the pot over and apply caramel all over until the sugar turns brown. Now when the caramel is cold and hard, pour the pudding mixture and close the mouth. Cover the mouth of the bowl very well with water in a pot and steam the bowl with something heavy on top. Make sure that the water in the pot does not dry out for about 1 hour. Give water little by little. Insert a toothpick or knife into the pudding to check, if the knife is clean, it is done and if the pudding sticks to the knife, put more time in the oven. When the pudding is done, cut it around with a knife and turn it over on a plate. Fun caramel pudding was made. Serve chilled and enjoy
*** Use the molds / bowls in the shape you like to make the puddings look a little newer than the cupcake mold I made.
*** For those who want to do it in the oven, put water in a high tray and put the pudding bowl on the water and bake at 180 degrees for 40/50 minutes.
*** If you want to do it in a pressure cooker, put a stand in the pressure cooker with water and put the pudding bowl with the lid on it for 3/4 city and turn off the oven and leave it like that for a long time.
(The reasons for not freezing the pudding may be as follows):
### The amount of eggs in the recipe may be less than the other ingredients.
### The mixture may not have been mixed well separately and together.
### When cooking pudding, water may seep into the mixture from outside.
### For these reasons, pudding can become watery without freezing.
Wow :)