Brown & polson caramel custard pudding & pineapple with vanilla custard

Ingredients

Brown & Polson Caramel Custard Pudding:

• 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

Pineapple with Vanilla Custard:

• 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

Preparation

• 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.

Questions

Photos of members who cooked this recipe

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