Ingredients:
1cup sugar
4tbs water
1cup milk
1cup heavy cream or wiping cream (at room temperature)
1/2cup condensed milk
11/2tsp vanilla essence
3/4part of small bread (upper hard crust removed ( matheega
ina harubai nagaafa))
4eggs beaten
Method:
Preheat the oven to 160C, cut or tear each bread slice in to
four pieces and put in an oiled 9inch tray. I used two 6inch trays.
In a bowl mix milk, heavy cream, condensed milk &
vanilla essence, set aside. Put the sugar and water into a deep saucepan, swirl
to dissolve the sugar before putting on medium heat. Caramelize the sugar and
water mixture by letting it bubble away until it all turns a deep amber color
this will take 3 to 5 minutes.
(I could not take a picture while the sugar turned to deep amber color but you can see from this picture how the sugar is changing color from the sides)
Be very careful at this stage as the sugar may
burn quickly, as soon sugar caramelize take the pan off the heat and add the
milk, heavy cream & condensed milk mixture little by little ignoring all
spluttering, whisking constantly (when the milk is poured into the caramel it
will start rising vigorously like an angry volcano, no matter if I haven't seen
one) whisk whisk so that all the toffee pieces forming will dissolve. Add the
beaten eggs whisking constantly, Pour this quickly over the bread and leave to
steep for 10 minutes.
Place in the preheated oven for 20 to 30 minutes or until
the sides are set. I love to eat this pudding little hot
...........................................................enjoy!!
looks delicious
ReplyDelete