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Chasni Pudding - Caramel Custard Recipe

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This recipe for Chasni Pudding - Caramel Custard is from MUM'S ZESTY KITCHEN SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pudding
1 L homogenized milk
1 can evaporated milk
1 can condensed sweetened milk
2 tsp vanilla essence
1 tsp cardamom powder
½ tsp nutmeg
few strands of saffron
10 eggs - use 2 eggs per cup of milk

Caramel
1 cup sugar
2 tbsp. water
Directions:
Directions:
Step 1
Melt Sugar and water in a saucepan on low heat until it starts to caramelize. Once it starts to boil and is golden brown, pour the sugar syrup into a 9" x 3" cake pan. Move the cake pan around to ensure that the sides have been coated with the caramelized sugar. Be careful as the sugar syrup will be hot. Let the pan cool down completely before adding any milk to it. This process can also be done ahead of time. You can also use two cake pans 6"x 2"

Step 2
Add the three types of milk in a saucepan and mix thoroughly. On low heat warm the milk and add vanilla essence, saffron, cardamom powder and nutmeg. Keep stirring until the milk starts to boil to avoid sticking to the bottom. Turn the heat off and allow the milk to cool down completely.

Beat the eggs with a whisk and add milk to it. Stir well with the whisk or use an electric mixer to combine all the ingredients. Allow 2 eggs per cup of milk. Strain the milk for a smooth caramel pudding. Add more saffron to the milk.

Pour the milk into the 9" X 3" cake pan and place on a larger baking tray. .
Fill the baking tray with water and bake the pudding at 325ºF for 1 - 1½ hours or until the custard is set. Check after 1 hour by inserting a tooth pick in the centre. If it comes out clean it is done.
Once the Caramel pudding is done, put the cake pan in the fridge overnight to set it.
Next day use a knife to release the sides before flipping it over on a serving dish.

Garnish with almonds and/ or pistachios.
Number Of Servings:
Number Of Servings:
7-8
Preparation Time:
Preparation Time:
2 hours

 

 

 

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