Brown & polson caramel custard pudding & pineapple with vanilla custard
Ingredients
4
Brown & Polson Caramel Custard Pudding:
Pineapple with Vanilla Custard:
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Preparation
Preparation20 min
Cook time50 min
- Brown & Polson Caramel Custard Pudding:
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:
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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