You can make these lovely caramel custard puddings using a rice cooker or steamer. So easy and surprisingly quick. and the kids will love them. Serve them warm plain or chilled with fruit salad & cream.

Ingredients (for 7 or 8 80ml pudding moulds)

For the caramel:

2 tablespoons sugar

2 tablespoons water

For the pudding:

400ml milk

1 vanilla bean pod (or 1 teaspoon vanilla essence)

3 tablespoons sugar

3 eggs

How to make Custard pudding

  1. In a small sauce pan heat 2 tablespoon of sugar and 1 tablespoon of water. Heat until the sugary water becomes dark caramel colour. This takes 4-5 minutes. Add 1 tablespoon of water to stop colouring further. Be careful, the liquid bubbles up vigorously when you add water.
  2. Pour caramel sauce into 7-8 pudding moulds. Enough to cover bottom of each moulds.
  3. In the same sauce pan, add milk and vanilla pod. Heat until the milk is hot, but not boiling.
  4. In a large bowl, mix eggs and sugar well. Add hot milk in and mix well.
  5. Put the egg and milk mixture through a sieve. Discard vanilla pod.
  6. Divide egg and milk mixture into the pudding molds. Cover each pudding with a piece of foil.
  7. Line the bottom of the rice cooker or slow cooker bowl with a cloth or a piece of kitchen paper towel. Add 2 cups of water. Place pudding molds.
  8. Switch on rice cooker. When the water starts to boil (takes about 10-15minutes) change the setting to keep warm mode and leave for 10-15 minutes or the puddings are set.

Tip. You can serve your custard pudding warm or serve well chilled. Add 1 teaspoon of instant coffee or cocoa to the milk for different flavours.

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