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@MyKitchenNest CARAMEL PUDDING RECIPE/CREAMY CARAMEL FLAN/ “With just eggs, milk, sugar, and vanilla essence, you can make this delicious recipe!” INGREDIENTS: FOR THE PUDDING • Milk 800ml • Fresh cream/double cream 200ml • Sugar ½ cup(100gm) +6 tbsp (adjust to taste) • Egg 8 numbers • Vanilla essence 1 tsp • A pinch of salt FOR THE CARAMEL • Sugar ¾ cup(150gm) • Water ¼ cup FOR THE PUDDING USING (500ml milk) Milk 500ml (or 400ml milk + 100ml fresh cream/double cream) Sugar ¼ cup(50gm) +2 tbs (adjust to taste) Egg 4 numbers Vanilla essence ½ tsp A pinch of salt For the caramel (for 500 ml milk) Sugar 75gm Water 2 tbsp NOTES: YOU CAN USE 1 LITRE OF MILK INSTEAD OF USING FRESH CREAM. IF not using fresh cream, you can enhance the taste by adding 6 tbsp of milk powder for 1 liter milk and 3 tbsp for 500 ml milk. PROCESS 1. Prepare the Caramel: In a saucepan, add 3/4 cup of sugar and ¼ cup of water. Heat over medium heat without stirring until the sugar melts and turns a golden-brown color. Quickly pour the caramel into a mold, tilting to coat the bottom evenly. Set aside to cool and harden. 2. Prepare the Pudding Mixture: In a large bowl, crack 8 eggs and whisk gently without incorporating air bubbles. Add 1/2 cup and 6 tablespoon of sugar, vanilla essence and a pinch of salt then mix well until the sugar dissolves. Add the milk and the fresh cream, whisk continuously to combine 3. Strain and Pour: Pour the mixture through a strainer into the prepared caramelized mold to remove any lumps, and cover the mold with aluminum foil. BAKING METHOD Preheat your oven to 180°C (350°F). Place the mold in a larger baking pan and add hot water to the pan to create a water bath. Bake for 50 minutes, or until a knife inserted into the center comes out clean. Note that baking times may vary depending on your oven. STEAMING METHOD: Place the mold in a steamer or a large pot with a steaming rack. Fill the pot with enough water to reach just below the rack. Bring the water to a boil, then reduce to a simmer. Steam for about 25-30 minutes, or until a knife inserted into the center comes out clean. Cooling: Once done, let the pudding cool to room temperature. Refrigerate for at least 8 hours, preferably overnight. Serving: After chilling, it’s ready to demold and serve. Run a knife around the edges of the mold, place a plate on top, and invert to release the pudding. Enjoy your delicious caramel pudding! #caramelpuddingrecipe #pudding_recipe #japanesecaramelpudding #mykitchennest #food #foodie #viralvideo #viralvideos #indian #cooking #cookingchannel #cookingvideo #best #bestcookingvideos #recipe #asianfood #korean #chinese #philippines #europeanfood #trending #trendingfood #trendingnow #trendingvideo #trendingstatus #americanfoods #popular #popularfood #latest #japanese #latest #viral #super#canada #Hungry #viralfood #easyrecipe #easyrecipestomakeathome

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