Caramel Custard is a universal favourite,although hard to substitute the taste with an eggless version.
I came across this interesting recipe on http://www.vegrecipesofindia.com/eggless-caramel-bread-pudding-recipe/ . The recipe is beautifully explained with several cooking options. I tried the pressure coooker version and served it cold with icecream. I think this can be tried with one ripe banana mashed and added to the bread mixture for a caramel banana pudding. Or maybe even mango pulp.
Will definitely try my mango version soon. Till then, this is the recipe I followed.
Ingredients (serves 6)
375 ml milk (regular toned milk, the original calls for whole milk)
1 tablespoon cornflour/custard powder
4 tablespoons sugar
6 slices regular brown bread
2 tablespoons butter
1 teaspoon vanilla essence
1/4 cup crushed walnuts
For the caramel
2 tablespoons sugar
1 tablespoon water
1. Powder the bread into crumbs using a dry grinder
2. Mix the milk, sugar and cornflour and bring to a boil in a heavy bottomed pan
3. Add the bread crumbs to the mixture along with the butter,walnuts and the vanilla essence
4. Let this mixture cool. For the caramel ,heat a cake tin on the gas flame with the sugar and water (I used the small cake tin about 5 inches in diameter). Leave the gas on low flame till the sugar turns into caramel. Quickly turn off the gas and swirl the caramel around to cover the sides of the dish
5. Set up your double boiler - could be a cooker with a stand at the bottom to place the cake tin OR
a regular boiling pot with a tight lid. The arrangement should be filled with water just touching the base of your tin which will be placed above a stand ( I used my steel grater as the stand)
6. Cover tight and steam for about twenty minutes. If using a cooker, ensure you remove the whistle before covering the lid
7. When cooked, cool and invert onto a tray
8. Serve with ice cream or caramel sauce .
I came across this interesting recipe on http://www.vegrecipesofindia.com/eggless-caramel-bread-pudding-recipe/ . The recipe is beautifully explained with several cooking options. I tried the pressure coooker version and served it cold with icecream. I think this can be tried with one ripe banana mashed and added to the bread mixture for a caramel banana pudding. Or maybe even mango pulp.
Will definitely try my mango version soon. Till then, this is the recipe I followed.
Ingredients (serves 6)
375 ml milk (regular toned milk, the original calls for whole milk)
1 tablespoon cornflour/custard powder
4 tablespoons sugar
6 slices regular brown bread
2 tablespoons butter
1 teaspoon vanilla essence
1/4 cup crushed walnuts
For the caramel
2 tablespoons sugar
1 tablespoon water
1. Powder the bread into crumbs using a dry grinder
2. Mix the milk, sugar and cornflour and bring to a boil in a heavy bottomed pan
3. Add the bread crumbs to the mixture along with the butter,walnuts and the vanilla essence
4. Let this mixture cool. For the caramel ,heat a cake tin on the gas flame with the sugar and water (I used the small cake tin about 5 inches in diameter). Leave the gas on low flame till the sugar turns into caramel. Quickly turn off the gas and swirl the caramel around to cover the sides of the dish
5. Set up your double boiler - could be a cooker with a stand at the bottom to place the cake tin OR
a regular boiling pot with a tight lid. The arrangement should be filled with water just touching the base of your tin which will be placed above a stand ( I used my steel grater as the stand)
6. Cover tight and steam for about twenty minutes. If using a cooker, ensure you remove the whistle before covering the lid
7. When cooked, cool and invert onto a tray
8. Serve with ice cream or caramel sauce .
