Beth's Salted Caramel Pudding RecipeENTERTAINING WITH BETH

- Hey guys! Today, we are making
salted caramel puddings. One of the most decadent
desserts known to man. These things are addictive. They are delicious, creamy, and decadent.

They were inspired by my recent
trip to France this summer, and if you were following me
on Instagram and Facebook, you may have seen some images
of me in the salt marshes, where I had to stop at
the little salt boutique to buy some fleur de sel. It's a really charming part of France that's known for its salt and its butter and for its salted caramel desserts. I wanted to share with you my version for a salted caramel pudding. Let me show you how easy
it is to put together.

So the first thing we're going
to do is make our caramel. You're going to take one cup of sugar and put it in a large stock pot. You do want a pot with a high profile because we are going to be adding some heavy cream once our caramel is done, and it does have a chance
of sort of bubbling up, so do make sure that it's a nice deep pan. And then you're gonna put
your flame on medium-high.

And at this point, it's gonna look like it's not doing anything, and you're gonna get antsy, and you might tend to walk away. Do not do that, because this
can burn very, very quickly, and there's nothing worse than
the smell of burnt caramel. You have to start all over again. But you'll be encouraged
once you see your sugar start to melt along the side of the pan.

It'll become clear, and then overtime, it'll start to develop this
really beautiful amber color. And just keep taking that
pan and swirling it around. You don't wanna stick
any utensils in there because it'll just
stick to it like cement. So just don't touch it,
just swirl it and move it, and once you get to the
end, and you start to see that it's really a
beautiful caramel color, you might wanna turn
down the flame just a bit because you don't want it to burn, but you do want the rest
of the sugar to dissolve.

And you wanna turn off the flame, and then you're gonna add half a cup of heavy cream or whipping cream. And you're gonna pour that in the pot, and you're gonna watch, it's gonna just rise up and start to bubble. That's okay. Just let it kinda do its
thing, it'll settle down.

And once it does, that's
when you wanna add a quarter teaspoon of the
fleur de sel sea salt. The fleur de sel sea salt is usually sold right next to the salt. It's typically in a smaller container. It's a very fine salt that doesn't have a very strong salty flavor to it.

I know, it sounds kinda weird, salt that doesn't taste like salt, but it's just light, and it's
really great for desserts or sprinkling on top of grilled meats. And into that, we're also gonna add two tablespoons of butter, and this is gonna add a really beautiful, smooth texture to our caramel. And then I also like to add half a teaspoon of vanilla extract. And so at this point, our caramel is done, and we just wanna transfer it
into a heat-safe container.

And we're gonna set that side,
we're gonna use that later. And then the second part to this process is we're gonna start to
create our custard base. So in a large mixing bowl, you're going to add five egg yolks, and into that, we're gonna add a third of a cup of corn starch, or corn flour, you may know it, and you're gonna whisk
those two things up together until you have a beautiful
yellow paste on your hands. And then you can just set that aside.

And then the next step is to
create our milk-cream base. Now stick with me, I know this
feels like a lot of steps. You got the caramel, you got the eggs, now you've got the milk, but
it's totally worth the effort. It's really not that hard.

It just takes a little bit
of time, but the results are well worth the
effort, so stick with me! Okay, now we're gonna
take two cups of milk. We're gonna put that in the pan. And one cup of heavy cream. Then you're going to take a vanilla bean, split it down the side, scrape out the seeds, put that in the pot.

And I also like to throw
in the pod as well. And then you're gonna simmer this mixture for about five minutes,
just to allow that vanilla to infuse into the cream
mixture, and you'll start to see the seeds kinda boil up to the top. At that point, you wanna take out a sieve and just strain your milk mixture just to catch all of
those vanilla pod bits. Then we're gonna take this
hot cream-milk mixture and we're gonna add just a
little bit to the egg paste.

And we wanna do that just a little bit so we can whisk it up
and temper those eggs. So tempering just basically means wanting to get those eggs up
to the same temperature as the milk so that they don't scramble. So once you've kinda got that going, then you can go ahead and
slowly add the rest of it. Then we're gonna pour this
mixture into our cleaned-out pot, and then you're gonna start
to whisk it on medium-high.

Once you see it start
to thicken, and it has kind of that pudding consistency
but it's still pourable, you can turn off your
flame and then remove it from the burner because
that burner is still hot, and if you keep the pot on there, that custard is going to continue to cook and you'll end up with
something that gets too thick. So definitely remove it,
and then you wanna add two tablespoons of
butter and whisk that in. Now at this point, this custard is not gonna taste like much. So don't go in there trying
to taste it and be like, "Eh, this doesn't taste like much." Because it's not sweetened.

We have to add our caramel back in. Remember, that is like straight sugar 'cause that is going to
sweeten up this custard and really give it its great flavor. So you're gonna take your caramel, put it into the pudding mixture, and start whisking it. And you'll see, it'll start to develop this beautiful sort of
butterscotchy hue to it.

Then you can pour it into
your ramekins or containers. I like to use these little French tumblers 'cause you can see through
them, which makes it nice, and it just sort of goes
with the French theme. Then we're gonna put these puddings in the fridge for at
least two hours to set up. Now I actually don't like
to cover these puddings because I find that
they start to get a lot of condensation and
moisture at the top of them, so I just leave them as
is, and they kinda make a nice little seal once they start to set.

And then to serve, I like to take a little bit more of that
fleur de sel sea salt and put it on top of the pudding. I know it feels weird,
but it's really good between the sweetness of the pudding, and then you get that little salty, that sweet and salty, it's so good. And then we're gonna add a
dollop of homemade whipped cream. And then just to guild the lily a bit, I do like to add some
toffee bits to the top, but you could also add cinnamon or nutmeg or even some crushed
nuts would be delicious.

And there you have it, a
delicious salted caramel pudding that is so decadent and so delicious. Alright, you guys. I hope you subscribe for
more delicious recipes, and I will see you back here
next week with another one. Until then, bye! (Happy acapella music).

Read more »

Beth's Banana Bread Pudding with Chocolate Chunks

- Hey guys, if it is still
chilly where you live and spring is slow-coming, I have got a great dessert idea
that will warm you right up. It is my banana bread pudding
with chocolate chunks. This is a fantastic dessert to serve when it's really cold outside
and you have friends over and you want to impress
them with something really soul-satisfying and delicious. People will talk about these
bread puddings for weeks.

They are that good. Let me show you how to put it together. So the first thing you want
to do is prep your ramekins. So I'm working with
four six-ounce ramekins and you want to spray them
with some baking spray.

I like the larger ramekin,
because I think the pudding looks a lot more elegant that way. I also like the little raised polka dots on the side of them. If you want to know where to get them, they're in my Amazon shop and I'll leave you a
link in the description. So once you spray them
with the baking spray, it also helps to take a pastry brush and just rub around the sides, making sure everything's well-coated.

And then you can set those aside. Then in a large mixing bowl,
you're going to add six eggs, one cup of heavy cream,
two tablespoons of sugar. I don't actually add
that much sugar to this, because the bananas
provide so much sweetness. But if your bananas are not very ripe, you might want to add another tablespoon.

And one teaspoon of vanilla extract. And you can whisk that all together, just until combined,
and then set that aside. Then, for our bread, I like
to use a rustic Italian loaf, but you could also use brioche or you could use a French loaf. And you just want to cut the bread into about half-inch cubes.

And we're looking for six cups. Then you can add the bread to the batter and toss it to combine,
making sure all those cubes are getting well-soaked
in with the custard. And then in a small bowl, you want to mash two very ripe bananas. The riper they are, the
sweeter the puddings will be and the more pronounced
the banana flavor will be.

And you can toss those in. And then the last thing we're gonna add is 1/3 of a cup of chocolate. So you could use chocolate chunks, you could use chocolate chips,
whatever you have will do. See wasn't that easy? This is all we have to do.

Now we're going to take this
mixture and fill our ramekins. I think it's easiest to do
it with an ice cream scoop. And you just want to make sure that your first couple scoops have
a lot of liquid in it, because that's what's gonna create the sort of custard center. And then the final scoop
should have more bread in it, because you want to make sure that you get some nice cubes kind of balancing on top, which will toast and become golden brown and make the banana puddings
look really elegant.

Then you want to take your ramekins and place them on a baking tray. And you can pop this whole thing in your refrigerator just like that, because you do want to make sure that you refrigerate these puddings
for at least four hours to allow for the bread to
soak up all of that custard. Because that will create
a more delicate interior than if you just popped it
into the oven right away. Then when it comes time to serve, you can pop these in the oven
at 350 degrees Fahrenheit for about 45 to 50 minutes.

So it does take quite a bit of time to make sure all of that egg
custard is fully cooked through and that the tops have
become golden brown. And you can kind of press
on them a little bit and if no liquid is coming up and they're nice and kind of spongy, then you know that they're done. So you can take them out. And then I like to dust these with a little bit of
powdered sugar just on top.

And then you can bring
them right to the table and let everybody dig in. (Laughing) And once they've gotten through
about two to three bites, it's also a good idea to serve a little lightly-whipped whip cream on the side, because it's a fantastic combination to pour a little bit of that whip cream into the banana puddings. Because there's something really delicious about that hot bread pudding
and the cool whip cream. Not to mention, it serves
as a nice flavor combination between the rich banana
and the chocolate chips.

I hope you guys give this one a try and let me know what you think. And for all the printed recipes, you can head to my website,
EntertainingWithBeth.Com, and you can print them out there. Alright you guys, I will
see you back here next time for another quick and easy recipe. Until then, bye!.

Read more »

Banana Pudding with Vanilla Wafers Recipe

I lived in New York right around the time
when the whole cupcake craze started. I lived there when Magnolia Bakery just started
and we would wait hours in line just to get cupcakes from there. So, I would go for the cupcakes in the beginning
and then one day they ran out of the cupcake that I wanted, so I tried their banana pudding
and it was just mind-altering. It was so good, it just brought back every
single piece of nostalgia from your childhood that...

I mean, I grew up eating this banana pudding,
so I wanted to show you kind of my updated version that you can make with your family. So, first step is we're gonna steep some milk,
get two cups of milk and we're gonna steep a vanilla bean. If you don't have a vanilla bean, you can
use vanilla extract. Instead I would just warm up the milk slightly,
take it off the heat and then add the vanilla extract.

The vanilla extract has alcohol in it so when
it hits heat, it tends to evaporate. So I've got one vanilla bean that you could
just get at the grocery store in the spice aisle. I'm gonna split it in half before I steep
it. That way I can get all the bean flecks out
of it before I steep it.

So just with a paring knife, split it in two,
and with a knife just take out all that filling and just put it right on into the milk. I have the milk over low heat. You wanna be careful not to boil the milk. So just put the whole bean in there, the flecks
as well as the seed as well, and we're just gonna let that steep for about 15 minutes.

Okay, so I have vanilla bean and milk steeps,
I'm gonna make the rest of the pudding. I've got five egg yolks in the bowl here,
to this I'm gonna add half a cup of sugar, a pinch of salt and then a quarter cup of
cornstarch. Make sure not to let the sugar sit too long
on your egg yolks otherwise you'll get something that's called burned egg yolks. So just when you put the sugar on, make sure
to whisk it right away.

Okay, my milk and vanilla bean mixture has
been steeping and now I'm just gonna put it right into the egg yolk mixture. You're gonna want to use a sieve that will
catch any of those vanilla beans. Give it a big whisk to make sure everything
is incorporated. Okay, now we're gonna add the egg yolk and
milk mixture back into the pot that you warmed that milk in and we're gonna cook over medium
heat.

Okay, so my milk and egg yolk mixture is over
medium heat, I'm gonna whisk constantly for about two to three minutes until it becomes
really thick. And the thickening will happen really quickly. One minute it will go from a loose liquid-y
texture and then it'll all of a sudden be thick and pudding like and that's because
there's cornstarch in there. And one of the reasons I love using the vanilla
bean is because there's vanilla bean flecks throughout this pudding.

But again, vanilla extract is totally fine,
or if you wanna get a little crazy, you could put some bourbon in there and just make it
a bourbon banana pudding. Okay, so my pudding has gotten really, really
thick, we are almost there, but I'll show you how thick it really gets. And it's pretty much... It goes from being
really liquid-y to thick almost instantly.

See, you can tell that it's like almost that
pudding texture. And then we're gonna put it into a bowl and
fold in some butter. Okay, so let's put our pudding mixture into
a bowl and if it looks a little chalky right now, or kind of not smooth, it's totally fine. We're gonna put in some butter which is gonna
smooth everything out.

Okay, so I'm gonna add two tablespoons of
butter and just put it right on in, perfect. So, my butter is whisked in. We're gonna put this in the refrigerator for
at least four hours or if it's easier just overnight. But before we do that, we're gonna put some
plastic wrap right on top, and the plastic wrap's gonna help prevent the pudding from
forming a skin on top.

I know that sounds really gross, but trust
me, just do it. So, the plastic wrap's gonna go right on,
but we're actually gonna put the plastic wrap directly on to the putting and then into the
refrigerator for four hours or up to overnight. I do overnight just because it's easier. I've got my pudding and it's been chilled
overnight, so it's nice and cold, and then I've got some whipped cream.

I whipped the cream until soft peaks and then
I'm gonna fold three-fourths of this cream into the pudding mixture, and we're gonna
save that final fourth for the top and then just gently fold it in. And by adding the whipped cream, this is gonna
lighten the pudding and make it really velvety and smooth in texture. Okay, so let's assemble our banana pudding. I'm just using a glass bowl today.

You could use a casserole dish, you could
use a trifle dish, the glass bowl works just as well. And even if it's not glass, it's totally fine. I like using glass because then you can see
the different layers of the pudding with the bananas and the Nilla wafers. Okay, first let's add a layer of Nilla wafers.

So, and vanilla wafers, it's a little bit
controversial, I think you have to use like the Nilla Nabisco kind to get that flavor. I don't know what...I've tried it with vanilla
wafers from Whole Foods or from kind of like generic brands, and there's something about
this brand that just like the nostalgia is wrapped up in it. But, if you can't find this one, just regular
vanilla wafers will do too. And then we're gonna add pudding on top of
that and it doesn't have to be perfect, that's the beauty of this dessert, is that it's a
little bit messy, but totally amazing.

And then on top of that, we're gonna add sliced
bananas. So just thinly slice the banana and then just
place it right on top. So, we had this recipe a lot growing up, but
it wasn't really until I lived in New York that I really, really loved it. I remember just getting huge tubs of it from
Magnolia Bakery and just walking home snacking on it.

No shame, right? And then we're gonna repeat this process a
couple more times depending on how big your dish is, okay? And then the final banana pudding right on
top. And then to this, we're gonna top with the
remaining whipped cream and then kind of final garnish, we're gonna take a couple Nilla wafers
because obviously,we don't have enough already and just break them right over it. And there you have it, you have this delicious
banana pudding. And I love that the glass bowl you can see
the layers, you can see definitely that there's banana in there, there's pudding and then
the Nilla wafers.

So, you could let this sit in the refrigerator
until you're ready to eat, but I'm ready to eat right now. The only difference if you eat it immediately
is that the vanilla wafers are gonna be a little more crispy. That's not a bad thing it's just preference. So, I'm just gonna dig right in because this
is just all for me anyways, right? Let's go.

I'm just...It's so amazingly nostalgic. I love when food kind of transports you back
until like a time in your life, and this transports me right back to New York. It makes me miss it a little bit. I love this recipe, it's banana-y, it's vanilla-y
and it's totally delicious.

So you should make it for your next family
occasion, for Easter coming up or just any old day you want the banana pudding. Thanks so much for watching. If you like this video, give it a thumbs up
and subscribe because I upload a new recipe video each week. All mine, all mine..

Read more »

Banana Pudding CheesecakeSouthern Living

(Bouncy happy music) One of my favorite desserts is banana pudding. My Aunt Brenda used to make it for me every year for my birthday as a present, and now it's the dessert I bring to our Thanksgiving family lunch every single year. When you make the crust for this recipe, it's important to press the crumb mixture up around the springform pan. And then you can stand vanilla wafers up into your pressed-down crumb mixture.

The crumbs will actually help your vanilla wafers stand up along the crust, and so you'll have a pretty crust around the edges. You have to use ripe bananas. Overripe bananas that have turned almost completely brown are actually perfect for this recipe. The best thing about this dessert is that you can make it in advance because it does have a long chill time.

So you're not really worried about making dessert when you have plenty of other things to be worried about the day of your event. When you bake cheesecake, it's important to bake it 'til the center is almost set. If you bake your cheesecake until it's set, it will end up being overdone once you take it out. You don't wanna have brown bananas or wilty whipped cream, so it's important to decorate it right before you serve it.

When we put our banana pudding out at Thanksgiving, we always announce to get it while the gettin's good. And I hope y'all enjoy this recipe as much as I do, because it's sure to disappear quickly..

Read more »

5-Minute Chocolate Bread Pudding in Mug - Microwave Recipe

Hi, I am Eugenie.  Today is for another microwave cake in a mug: Chocolate Bread Pudding. First, spread 2 teaspoons of softened unsalted butter on 1 slice of sandwich bread.  I dont add cream in the batter today,  so decent amount of butter is a definite must for this recipe.

And slice the bread into small squares.  And add in a mug.  Just 1 bread is enough for one cup.  And tall mugs are not recommended.

Like this relatively wide ones are good. Then distribute 2 tablespoons of chopped chocolate between breads.  I love this Nestle dark chocolate, chocolat noir.  And dust with ground cinnamon.

In a cup, crack in an egg and add in 2 tablespoons of sugar.  Then cream together until white.  Make sure sugar is completely incorporated.  Then add in 1/3 cup of milk and stir until homogenously combined.

And carefully pour over the bread in the mug. Now microwave for 1 minute. Then another 30 seconds.  If the pudding is still liquidy, repeat microwaving for only 20 seconds each time until done.

It took me 2 minutes and 10 seconds today. Microwaving time varies depending on a microwave oven.  Voila,  A bread pudding in a mug.  And never forget chocolate sauce.

Yes, its time for quick chocolate fix!  Bon appetit.  I love ever so soft bread pudding with melted dark chocolate and rich chocolate sauce.  You can also serve with my French salted caramel.  I have both chocolate sauce and salted caramel in separate videos.

I have raisins bread pudding for baking in another video. And also find my chocolate cinnamon bread pudding recipe for baking at eugeniekitchen.Com.  If you a fan of cake in a mug, I have two more recipes: chocolate cake and nutella cake.  Thank you for watching.

Bye for now..

Read more »

[OoGui Eater] 2KG of Pudding

OK, funny story guys We decided it' be really cool if we got some
little puddings and we have like a decoration challenge Cause you know I like arts and crafts arts and crafts with candy is even better
than that So we ordered it online and it arrived at our
house and... The little puddings are actually big 1kg buckets It's a bucket! It's a bucket of pudding Perhaps we should have read the weight I was wondering why they were so expensive Yeah I was like maybe it's like a gormet pudding I still think, you know what, we're gonna
decorate these things and make these cute This'll be easier to decorate Of course, yeah So we're gonna make some cute desserts and
eat them We're gonna see whose is better and ask you
guys about that Wh do you think is gonna make the better pudding?
C'mon So you've gotta put the plate on Yeah, first, like that This is so scary, this is SO scary You Ready? No! I'm not ready Don't drop it everywhere S&Ready, 3,2,1 Oh! I felt it dislodge did you? Mines dislodged Oh my god, it's juicing everywhere OK, ready? Oh my god! Look at that This is so huge! It's got juice all over it (I can't believe
we almost ate this the wrong way) I mean, Noooo Oh, this smells so juicy It smells like caramel and suger and honey... It smells like popcorn, like caramel popcorn OK, here we go It's so, slippery This is making the same sound a really clean
poo makes You are... Gonna use that all huh? Well, because now I have the template with
which to operate Oh my god! It's a cute little egg So here we have, one little eye...

And another Little eye This is the greatest thing ever Ok: Here's a little.. You've got some pretty cute pandas Nosey (a nose) You can have the rest of the box Hahaha, theres only one left! I need one Mine's starting to look like nipples Yup, that, looks, like nipples Oh you know what, now I put the little red
thing, it looks like the clown from SAW. Good job, well done, now Simon's made a terrifying... OK, so I'm going to save this by having a
smily face *In the SAW voice* Hello children, do you
want to play a game? Simon has a terrifying pudding I think mine looks pretty good I think I'm ready I think I'm done here OK, which one do you think is better? Simon's terrifying clown one? Do you want the clown from SAW or...

An adorable heart? I definitely think I have the best one here Think we should eat mine first This is going to be ridculous Ready? Ok, here we go Oh my gosh! That is so creamy and jiggly here we go, are you ready? Yup That's actually really good, that's butterscotch That is a great pudding That is such a good pudding But this has got to be for 5 people Na, definetely 2 people can finish this You should not finish this with 2 people Simon It's so rich, when you start eating it this
feel like really heavy It's creamy, it's not just like a light dessert This is the nicest pudding I've had in Japan How many puddings have you had? That is..... Alot of pudding We can give up, we have another one we've
gotta eat we can just saran wrap it We didn't eat half, don't give up! I can't eat any more Oh my god, this is way too rich for me I'm telling you, there is no way someone could
eat this much pudding [doorbell rings] Hi! I'm Yuka Kinoshita! I've heard that there's some pudding that
can't be eaten in this house It looks sooo delicious!! Yeah, oh, ok. Sure. GO head, no problem Can't you finish these puddings?? Yeah, enjoy it! Don't worry! I'll can eat all of this It's so sweet and tasty! I got this! Let's eat! This is so cute! Look at this decoration! Yeah, it's delicious!!
It's so sweet and tasty! It's jellylike and the caramel sauce is also
good! Let's add some more cream here This is mango!! I'm done with the first one! It was really tasty! Let's eat the second puddin! A lot of M&M's! Awesome! The last bite That was delicious! OK, thats amazing That was the most amazing meal I've every
witnessed It was delicious! Do you have any more?? But it was delicious, right? It was delicious! Do you have any more?? Hahah, no more! I think we definitely lost to Yuka because
she definitely out did us here.

But I'm not gonna give up! I am going to challenge Yuka to a Tteokbokki
eating challenge Tteokbokki?? I love (Korean) Tteokbokki!! Oh really? OK, so I'm going to make some home made Tteokbokki and I'm totally gonna beat her *Whispers* I'm probably not "So make sure you head on over to Yuka's channel and you can see how much Tteokbokki we can eat
in once sitting." I'M TOTALLY GONNA BEAT HER! I'M NOT (I'M PROBABLY NOT) I'M CONFIDENT! PROBABLY NOT..

Read more »

Step by Step Caramel PuddingFlan recipe(Eng Sub) by Ap Amma

Welcome to "Ape Amma" youtube channel. Today I'm going to make the caramel pudding answering some of the questions I received. Questions many people asked me was that when the caramel is turned upside down, the caramel is stuck to the bowl without mixing with the pudding. Today I'll be providing the answer for that.

These are the ingredients. I'm also using a nutmeg in this recipe. I've taken a half a tin of condensed milk which is 250g. But you can use 250ml of milk and 1/4 cup of sugar as a substitute for condense milk.

First you have to get a bowl that hold all these ingredients if the bowl is too small you'll waste the custard mixture. It's best to use a thick bottom stainless steel pan to make the caramel. Now see how I'm adding this sugar. You have to add the water only to cover the sugar.

Now keep the flame on low and stir till the sugar is dissolved. Only stir in the center of the pan using the spoon. If you touch the edges of the pan with the spoon the sugar will stick the edges of the pan since it's hot and the sugar will crystallize. After about 3 mins the sugar is dissolved now just remove the spoon and don't use it again.

Now just swirl the pan like this and the heat of the stove must be evenly distributed. Just keep the pan on the flame for about a minute and swirl it like this. And this is after 11 minutes. See how the color has changed now.

This is after 13 minutes. Now we have got the amber color. Amber is a yellow and orange mixed color. Now it has turned to a dark amber color, Now switch off the flame.

If you keep it for more time the caramel will burn and will turn bitter. Now spread the caramel all around the pudding mold. This is going to get hard very soon, so do it quickly before that happens. Once the pudding is done this caramel will stick to the pudding really nicely.

Now let this dry. Mix 2 eggs but don't beat it too much. 250 G of condensed milk. Vanilla essense now add half a cup(measuring cup) of water.

Now add it to the pudding mold. Now I'm grating a little bit of nutmeg. Since egg has cholesterol it's good for our health to add some nutmeg powder. This pan is filled with water up to the quarter mark.

I've added this serviette so the water will not over boil and the steam will be evenly spread. Now I've kept a cooling rack so we can keep our pudding on top of it. Now let the water come to a boil. Then cover the pudding mold with a aluminum foil.

Now the water is boiling, and I switched off the flame since I can't put my hand in with the steam. One I'm increasing the flame for a short period to get back the steam. Now once the steam has started again, reduce the flame to medium. When you are doing this in a vessel like this, unlike a steamer the steam might go out.

So the time to steam will be more using this method than a steamer. You may even do this in a steamer. It took around 15 minutes for this pudding to get steamed. Then I'm just going to leave the pudding like this for 3-4 minutes and then I'm going to take it out.

If you use high heat to steam this the eggs will scramble. So the heat has to be kept on medium all the time. Now let's check out pudding. Now do the toothpick test.

The toothpick is clean so it's nicely steamed. Now just keep the pudding like this reach room temperature. Now when you keep it like this, then only the hard caramel will slowly melt. You had asked me why the caramel is left on the bowl when the pudding is made.

This is the reason. If you directly keep the pudding in the fridge the caramel will get harden again. So keep the pudding in the fridge only once the pudding is fully cooled down. I made this pudding at night then once it was cooled down I kept it in the fridge.

And cook it out in the morning. So the caramel was nicely melted and mixed with the pudding. If you flip the pudding as soon as you took it out of the steamer. There will be not enough time for the caramel to dissolve.

So the caramel will be stuck to the bowl. I've added a little extra sugar caramel to this pudding mold. If you had added a very thin layer of caramel. The caramel may even dissolve while in the steamer.

And once you flip it the caramel will flow out nicely. This is the next day morning. You can loosen the pudding using small knife. Now see how I'm going to flip this.

Isn't it beautiful!! See how the sugar caramel has come out of the bowl. Can you see how the caramel that was in the bowl is stuck around the pudding. Let's check the taste now! Write down all the tips I mentioned when doing this caramel pudding in a book, so you don't forget it. It's really delicious and the caramel is really sweet too.

Leave a like and share with your friends if you like this caramel pudding. :) Try this recipe and send your photos of caramel pudding to "Ape Amma" facebook. To learn how to make delicious recipes like this please subscribe to "Ape Amma" channel and hit the bell icon. Leave a like and share with your friends if you like this video.

Thank you!.

Read more »