
Ingredients:
• 1 litre – Milk
• 2 – eggs, beaten
• 1/2 tsp – Nutmeg powder (optional)
• 1/2 tsp – vanilla essence
• 4 tbsp – sugar, powdered
• 2 tbsp – Sugar for the caramel
Method:
- Take a pudding mould and spread the sugar at the bottom.
- Heat the mould so that the sugar melts and turns brown.
- Shake the mould so that the melted sugar spreads all over.
- Beat the eggs and the powdered sugar together until thick.
- Boil milk in a pan and add the egg-sugar mixture, nutmeg powder and vanilla essence. Stir well.
- Put the mixture to simmer until it thickens. Pour into the mould.
- Bake for 30 minutes and refrigerate (Can also be covered with butter paper and steamed for 20 minutes).
- Just before serving, turn the pudding over on a flat plate so that the caramel comes on top.
- Recipe Courtesy: Anglo-Indian Recipes
Recipe courtesy of Bridget White