21. Steamed Caramel Custard |
Ingredients |
Amount |
Egg, (Hen) |
1 (50g) |
skimmed milk powder (Cow's milk) |
1 tsp (5g) |
skimmed milk, liquid |
1 cup (150ml) |
Sugar |
3 tsp (15g) |
Vanilla essence |
2-3 drops |
Sugar (for caramel topping) |
5 tsp (25g) |
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Method |
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Mix the milk with sugar, milk powder. Mix well to dissolve all the lumps. |
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Keep it on fire and boil stirring continuously. After the boil, reduce heat and
simmer for 5 minutes. Remove from heat and cool. |
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Beat the egg and vanilla essence well with an egg beater till light and fluffy. |
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Add the well beaten eggs to the cooled milk mixture. Keep aside. |
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Sprinkle little sugar at the bottom of a small jelly mould. Place the mould over a
slow flame holding it with a tongs and melt the sugar till the liquid turns golden
brown. Remove from fire and spread it evenly over the base of the mould. Cool
till the sugar is set at the bottom of the vessel. |
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Pour the milk egg mixture in the mould. Cover well with aluminum foil and place
lid on top. |
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Pour 1 cup water in a pressure cooker and place the covered mould in it. Pressure
cook to give 4 whistles. Remove from heat. Let the pressure drop by itself. |
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Keep the pudding in the fridge so that it gets cold and set well. Do not unmould
till it turns cold. |
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To unmould at the time of serving, run knife all round the mould and then invert it
on a plate. Give a slight jerk to unmould the pudding. |
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Variation-
you may set the pudding in a ring mould (mould with a hole in the center) so
that you can fill the center with fresh fruits (apple, pear, papaya, pineapple, and guava). |
Serving 3-4 small paratha |
Nutritive Value |
Serving |
Energy (kcal) |
Protein (g) |
CH0 (g) |
Fat (g) |
Na (mg) |
K (mg) |
Phos (mg) |
Iron (mg) |
Ca (mg) |
1 |
74 |
4 |
10 |
2.2 |
1.8 |
- |
98 |
0.1 |
94 |
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Occasionally Suitable for renal failure patients with controlled creatinine levels,
suitable for patient on hemo dialysis who needs good quality proteins. |
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Unsuitable for patient with uncontrolled Diabetics. |
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