CARAMEL PUDDING

Caramel Pudding
Hello Friends,
Today, I am sharing with you all my mom's recipe for Caramel Pudding. I remember when I was little, and whenever my mom use to make this recipe, I just used to go and check the refrigerator every now and then just to see if the pudding was set, so I could eat it. And trust me this recipe was a hit then and now too in my family, we never have any leftovers.

My mom use to make this Caramel Pudding in a traditional pressure cooker, on a stove top. When I learned this recipe, I made it in an oven, but now I thought why not make the same in an Instant Pot. And here we have Caramel Pudding in IP. The original recipe uses green cardamom powder, but I am using pure vanilla extract in my recipe. I love this recipe because of its simplicity. Simple ingredients, just mix, bake, and it’s ready.  And has great flavor and balance of sweetness. I keep the pudding less sweet as the Caramel on top of pudding balances the sweetness. Hope you all will like my recipe. Do give it a try and share your valuable thoughts. Happy Cooking!!

CARAMEL PUDDING

CARAMEL PUDDING
Course: Dessert Cuisine: Indian Keyword: caramel pudding Method: Instant Pot / Pressure Cooker Servings:  8 Author: Jyoti Behrani	PRINT
Prep Time 10 min Cook Time 25 min Total Time 35 min
Ingredients: For making Caramel Sauce: ¼ cup sugar 1 tablespoon water For making pudding: 2 cups whole milk / full fat milk 5 eggs 6 tablespoon sugar ½ tablespoon vanilla extract
Instructions for Instant Pot Cooking: Step 1: On a stove, make the caramel sauce using ¼ cup of sugar and 1 tablespoon of water. You can make this sauce in a saucepan and transfer it into the mold, which will be used for baking later. OR I made the caramel sauce in the IP insert that I will use to make the pudding later in IP. Cook the sugar on low to medium, till all the sugar is melted and it starts to turn light brown in color. This takes from 3 to 5 min. Let the caramel cool and set completely. Around 10 min. Step 2: In a blender, blend all the ingredients for pudding. Transfer this pudding mixture into the container with caramel sauce. Step 3: Turn on Sauté mode, add 2 cups of water, or just enough to cover the trivet. Bring it to a rolling boil. Step 4: Carefully place the container into the IP, cover it with a lid. Close the IP, steam release handle to venting position.  Switch to steam mode. Set EXTERNAL timer for 25 min. Step 5: After 25 min, let pressure release naturally, 2 to 3 min. Check the pudding, the sides of pudding will be leaving the pan and until center is just set (mixture will jiggle). Cool it at room temperature.  Keep this in refrigerator for 4 to 5 hours or until set. Step 6: Demold the caramel pudding, using a sharp knife, run through the edges of the container, place a serving plate on top of the container, and gently turn it upside down. Caramel pudding is ready to serve. Enjoy!! Instructions for Pressure Cooker Cooking: Step 1: On a stove, make the caramel sauce using ¼ cup of sugar and 1 tablespoon of water. You can make this sauce in a saucepan and transfer it into the mold, which will be used for baking later. OR I made the caramel sauce in the IP insert that I will use to make the pudding later in IP. Cook the sugar on low to medium, till all the sugar is melted and it starts to turn light brown in color. This takes from 3 to 5 min. Let the caramel cool and set completely. Around 10 min. Step 2: In a blender, blend all the ingredients for pudding. Transfer this pudding mixture into the container with caramel sauce. Step 3: On a high heat, in a pressure cooker, add 2 cups of water, or just enough to cover   the trivet. Bring it to a rolling boil. Step 4: Carefully place the container inside the pressure cooker, cover it with a lid. Close the pressure cooker, remove the steam release handle and cover it using a small steel cup. Set the heat to medium high. Set EXTERNAL timer for 25 min. Step 5: After 25 min, let pressure release naturally, 2 to 3 min. Check the pudding, the sides of pudding will be leaving the pan and until center is just set (mixture will jiggle). Cool it at room temperature.  Keep this in refrigerator for 4 to 5 hours or until set. Step 6: Demold the caramel pudding, using a sharp knife, run through the edges of the container, place a serving plate on top of the container, and gently turn it upside down. Caramel pudding is ready to serve. Enjoy!!
Note(s): I am using 5 quart IP, a trivet, and a 7.5 inch IP insert with lid.