Ingredients
The following ingredients have 6 Servings
- 1/4 Cup Sugar
- 6 Bread slices
- 1/4 Cup Custard powder
- 1 & 1/2 Cup Milk
- 1/2 Cup Water
- 1/2 Cup Sugar
Instruction
- Add 1/4 cup sugar in a saucepan and heat on low to medium flame.
- Stir at every interval until sugar melts completely.
- Continue to melt the sugar on low to medium flame until the sugar turns golden brown.
- Once it's golden brown, pour it immediately into the mould and spread it evenly then keep it aside.
- Trim the brown sides of the bread and pulse it into crumbs using a mixer grinder.
- In a small bowl add custard powder and water. Mix it well and keep it aside.
- In a deep bottom pan add milk and sugar, cook on medium flame and bring it to boil.
- Then add custard mixture and stir it continuously inorder to avoid lumps and cook until the custard thickens.
- Low the flame and add bread crumbs gradually at batches and whisk it continuously to avoid lumps.
- Once the pudding thickens, switch off the flame and pour the mixture on the caramel mould.
- Tap the mould to remove air bubbles and cover it with aluminium foil.
- In another pan, pour some hot water and place a stand.
- Place the mould on the stand and cover the pan with the lid.
- Steam it on medium flame for 20 to 30 minutes.
- Now bring it down to room temperature and refrigerate it for 2 hours or until it sets completely.
- After refrigeration demould it and enjoy!!
