Golap Pitha

Fish Shami Kabab

Chomchom

Orange Chiffon Cake

Sunday, September 25, 2011

Simple Egg Pudding(ডিমের পুডিং)

Ingredients:
  1. Milk- 4 cup
  2. Egg- 4
  3. Sugar- 6 Tbs+ 2 Tbs
Procedure:
  1. Boil 4 cups of milk and reduce it to around 2 cups. Then cool it down to room temperature.
  2. In the mean time take 2 Tbs of sugar in a pan, add 1 Tbs of water and heat it in a  medium low temperature to make caramel and then quickly pour it on the pan where you are going to make your pudding, then keep it aside to cool down.
  3. Now add eggs, sugar and milk in your blender and blend it to make a smooth mixture (you can also use a hand mixture to make the mixture). Then pour it in the baking pan where you already poured your caramel (make sure that caramel is fully cooled down, otherwise it will mix with the egg mixture and you won't get the caramel layer on your pudding.)
  4. You can make your pudding in two ways, on your burner or in your oven.
    *** Making on the burner: Take a saucepan large enough to fit your pudding pan. Take some boiling water in the saucepan (take such an amount of water so that  when you will place your pudding pan in the saucepan, half of the pan will be under the water and the pan will not float in the water. You can use a stand to keep the pan steady). Now place the pudding pan in the saucepan and cover both the pan and then keep it in medium heat for around 40-45 minutes (occasionally check the water of saucepan; add more water if needed ).
  5. *** Making on the oven: If you want to bake the pudding, preheat your oven to 350  F, then take a bigger pan than your pudding pan, pour some boiling water in it (take such an amount of water so that  when you will place your pudding pan in the water half of the pan will be under the water and the pan will not float in the water). Now place your pudding pan in it. Cover your pudding pan and then place the pan  in the preheated oven. Bake it for around 45- 60 minutes.
  6. Check your pudding with a knife. Insert it into the pudding; if it comes out clean then your pudding is done. If it seems still liquid or sticky, keep it on burner or in oven for another 5-10 minutes and check again.
  7. When pudding is done keep it to cool down. Then carefully run a knife along the edges of the pan, place a plate on the top of the pan and flip the pan to take out the pudding on the plate.
  8. Your pudding is ready to serve.

    20 comments:

    1. this is very easy & simple...and comes out perfect...i made this during ramjan...thanks

      ReplyDelete
      Replies
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    2. its a easy preperation

      ReplyDelete
    3. Yep...................going to try it.

      ReplyDelete
    4. Hi, thanks for the recipe. But I have a few questions, my caramel cracked when cooling down, why? And why does my stink egg?? Should it be like that? I did the one on the burner... Thankss..

      ReplyDelete
      Replies
      1. Hi,
        Thanks for your comment. In my experience the cracked caramel is for over cooking. Try to keep less time in the burner while making caramel. For the stink egg, you can try to keep your pudding in burner little more time than usual. Hope it will works.
        Thanks.

        Delete
      2. Hello,I have faced the caramel cracking thing. It happens because u prepared the caramel in your pudding mold. As the mold cools down, it also shrinks and makes cracks on the caramel. The solution is- you have to prepare the caramel in one pot, then pour it into the desired mold. The caramel wont crack anymore.
        For the stink of egg, you can use half a t-spoon of vanilla essence. Makes a beautiful flavor too.

        Delete
    5. thanks...really appreciable... :)

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    6. so simple.gonne try it 4 d first time

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    7. hmm, It is good I think I can make it.

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    8. this site is the one that best describes this recipe and very useful for the beginners. thanks for all the small tips :)

      ReplyDelete
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      https://www.youtube.com/watch?v=1PwceE6fSj0
      follow the video you will get to know how to make it easily as possible with a basic ingredients at home kitchene

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    10. nice post..... thanks for the recepe
      http://privatechefsclub.com/

      ReplyDelete
    11. Thanks for sharing this. I like egg pudding and my son like too. It's very healthier. Thanks

      ReplyDelete
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    13. If you want a clean and unique Bangladeshi traditional recipe blog, then please please visit Original Bangladeshi recipes site http://www.traditionalkitchen.cf/, If you find me liar then tell me .

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    14. I tried the recipe on the burner. I kept the pudding out for 2 hour and 15 minutes to cool down. Then, when we tried the pudding, it was hard on the edges and the bottom. Why and how can i solve this problem?

      ReplyDelete