Egg Pudding | Egg Custard Recipe

MAKING THE CARAMEL

1. Coat the inner surface of the custard dish with unsalted butter for easier removal of the pudding.
2. Heat 4 tablespoon sugar and 1 tablespoon water on a pan over low flame. Once the sugar starts melting and reaches a nice golden brown color, remove from flame and immediately pour in the dish in which you are making the pudding.
3. Carefully swirl the dish to spread the caramel and set aside to cool down.

PREPARING THE CUSTARD MIXTURE

1. Add eggs, sugar, vanilla essence, and nutmeg powder in a blender and blend it for a minute.
2. Slowly pour the egg mixture into the milk and whisk gently to combine.

MAKING THE CUSTARD PUDDING

1. Pour the mixture through a fine strainer into prepared caramel dish and cover with aluminum foil.
2. Heat water in a steamer. Once the water starts heating place the prepared custard dish inside.
3. If using a pan or pressure cooker, before placing the custard dish place a small bowl or stand inside. Also, remember to remove the gasket rubber and whistle before using the pressure cooker.
4. Keep the flame on low and let it steam for 20-25 minutes.
5. The knife test: To check if the custard is done or not, insert a thin-bladed knife in the center. If it comes out clean, it’s done if not steam for a few minutes more.
6. Once done turn off the flame and remove the dish from the steamer and let it cool down completely.
7. Once done keep in the fridge for at least 2-3 hours. You can eat it warm but it tastes best when chilled.
8. Serving: Just before serving run the tip of a knife around the sides and place a serving plate on top. Then turn it upside down and slowly flip over. Yum!