Difference between revisions of "Custard Pudding"
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# Preheat the oven to 150C, 300F, Gas Mark 2. | # Preheat the oven to 150C, 300F, Gas Mark 2. | ||
# Make the caramel by placing the [[Granulated sugar|Sugar]] in a small saucepan together with the [[water]] . | # Make the caramel by placing the [[Granulated sugar|Sugar]] in a small saucepan together with the [[water]] . | ||
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[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
[[Category:Vanilla extract Recipes]] | [[Category:Vanilla extract Recipes]] | ||
| − | [[Category:Venezuelan | + | [[Category:Venezuelan cuisine]] |
| − | [[Category:Venezuelan | + | [[Category:Dessert Recipes]] |
| + | [[Category:Venezuelan cuisine]] | ||
Latest revision as of 11:26, 15 July 2012
Description
Ingredients
- 6 tbsp Sugar
- 240ml/8fl.oz. water
- For the Custard Pudding
- 8 eggs
- 600ml/20fl.oz. Sweet condensed milk
- 600ml/20fl.oz evaporated milk
- 1 teasp vanilla extract
- 2 tbsp raisins
Procedures
- Preheat the oven to 150C, 300F, Gas Mark 2.
- Make the caramel by placing the Sugar in a small saucepan together with the water .
- Allow the Sugar to dissolve over a low heat then bring to the boil.
- Continue to boil rapidly until it turns a medium golden brown colour then remove from the heat immediately.
- Pour the caramel into the base of an ovenproof dish, swirling around the bottom and slightly up the sides
- Place the remaining ingredients in a large mixing bowl and mix well.
- Pour the batter into the caramel lined dish, cover with aluminium foil then bake for about 1 ½ hours
- Allow to cool to room temperature then chill in the refrigerator before serving.
