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Brown & Polson Caramel Custard Pudding ( Pressure cooker method ) & Pineapple with Vanilla Custard


Posted the30/07/2009 By niya's world (Visit website)





Brown & Polson Caramel Custard Pudding

Ingredients

4 beaten eggs
2 glasses of milk
2 drops of vanilla essence
1/2 cup sugar ( or as per requirement )
2 tablespoon Brown & Polson custard mix
2 teaspoon water for mixing
1 tablespoon sugar ( for caramel )
1 tablespoon water

Method

Heat milk in a saucepan. Add small amount of milk to the beaten eggs. Stirring briskly. Add remaining milk and mix well.

Take Brown & Polson custard mix in a small bowl, add a little water and mix carefully. Add this mixture to boiled milk and stir continuously.

As the milk starts thickening , add sugar and two drops of vanilla essence.

For making caramel , mix sugar with water and heat on a low heat until it becomes brownish in color. Allow it to cool.

Transfer this caramel to another bowl. Spread it evenly. Pour the custard mixture. Close it tightly with a lid or cover it with an aluminum foil paper.

Place the bowl in a pressure cooker filled with a small quantity of water and steam it for 25 to 30 minutes on a medium heat.

Remove the pudding and let it cool. Serve hot / cool.



Pineapple with Vanilla Custard

Ingredients

1 pineapple , cut into cubes
2 tablespoon Brown & Polson custard mix
1/2 litre milk
1 can condensed milk
2 tablespoon sugar
2 scoops of vanilla ice cream

Method

Heat the milk in a saucepan.

Take Brown & Polson custard mix in a small bowl, add a little water and mix carefully. Add this to the boiling milk and stir continuously.

Add condensed milk to this mixture and keep stirring to avoid lumps.

Stop heating when it attains a desired consistency, remove from the heat and let it cool .

Add sugar to the pineapple cubes and cool it.

Before serving , beat the vanilla ice cream and pour it in the custard mix. Add pineapple cubes to the mixture and serve chilled.




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