Step by Step Method: Caramel pudding with condensed milk in pressure cooker
Caramel pudding is a delightful dessert that perfectly blends the sweetness of caramel with the creaminess of custard.
Making it in a pressure cooker not only saves time but also creates a beautifully smooth pudding.
Here’s a detailed step-by-step guide to whipping up this lovley treat using condensed milk.
Ingredients
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the Pudding:
- 1 cup condensed milk
- 1 cup milk (whole milk for creaminess)
- 2 large eggs
- 1 teaspoon vanilla extract
- A pinch of salt
Equipment Needed
- Pressure cooker
- 6-inch round cake pan or pudding mold
- Mixing bowl
- Whisk
- Saucepan
- Spatula
- Measuring cups and spoons
Step-by-Step Procedure
Step 1: Prepare the Caramel
- Combine Ingredients: In a medium saucepan, combine 1 cup of granulated sugar with 1/4 cup of water.
- Heat: Place the saucepan over medium heat and stir gently until the sugar dissolves.
- Caramelize: Stop stirring and allow the mixture to boil. Watch closely as it starts to bubble and change color. Remove from heat once it reaches a deep golden brown color; this usually takes about 8-10 minutes.
- Coat the Pan: Quickly pour the hot caramel into the bottom of your cake pan or pudding mold, tilting it to ensure the caramel evenly coats the bottom. Set aside to cool and harden.
Step 2: Prepare the Pudding Mixture
- Whisk Eggs: In a mixing bowl, crack 2 large eggs and whisk them until they are well-beaten.
- Combine Ingredients: Add 1 cup of condensed milk, 1 cup of whole milk, 1 teaspoon of vanilla extract, and a pinch of salt to the beaten eggs.
- Mix Together: Whisk all the ingredients together until they are smooth and well-combined.
Step 3: Assemble the Pudding
- Pour Mixture: Carefully pour the vanilla pudding mixture over the set caramel in the prepared pan.
- Cover: If using a cake pan, cover it with aluminum foil to prevent steam from entering during cooking.
Step 4: Prepare the Pressure Cooker
- Add Water: Pour 1-2 cups of water (depending on the size of your pressure cooker) into the bottom of the pressure cooker.
- Insert Stand: Place a trivet or metal stand at the bottom of the cooker to keep the pudding pan above the water.
Step 5: Cook the Pudding
- Place the Pan: Gently place the covered pudding pan onto the trivet inside the pressure cooker.
- Seal the Cooker: Close the lid of the pressure cooker and set it to high pressure.
- Cook: Cook the pudding for approximately 20 minutes. Once the time is up, allow the pressure to release naturally for about 10 minutes before carefully releasing any remaining pressure.
Step 6: Cool and Unmold
- Remove the Pudding: Carefully take the pudding pan out of the pressure cooker (it will be hot) and let it cool at room temperature for a few minutes.
- Chill: Once it’s slightly cooled, transfer the pudding to the refrigerator and let it chill for at least 2 hours, or until completely set.
- Unmold: To serve, run a knife around the edges of the pudding. Invert the pan onto a serving plate to release the pudding. The caramel should flow beautifully over the top.
Step 7: Serve and Enjoy
- Garnish (Optional): You can add chopped nuts, whipped cream, or fresh fruits on top for added flair.
- Slice and Serve: Cut into slices and enjoy your creamy caramel pudding with the rich flavor of condensed milk.
Traditional vs. Instant Pot methods for making caramel pudding
While preparing this tasty treat typically requires some know-how, there are two prevalent methods to simplify the process: the traditional stovetop method and the faster Instant Pot method.
Below, we provide detailed step-by-step instructions for both cooking techniques.
Traditional Method for Making Caramel Pudding
Ingredients:
- For the Caramel:
- 1 cup granulated sugar
- 3 tablespoons water
- For the Pudding:
- 2 cups whole milk
- 1 cup sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions:
Step 1: Prepare the Caramel
- In a medium saucepan, combine the sugar and water over medium heat.
- Stir gently until the sugar dissolves, then stop stirring.
- Allow the mixture to boil until it turns a golden brown. Remove from heat immediately to prevent burning.
- Pour the caramel into a round baking dish or mold, swirling to coat the bottom evenly. Set aside to cool and harden.
Step 2: Mix the Pudding Ingredients
- In another mixing bowl, combine the whole milk, sweetened condensed milk, eggs, vanilla extract, and salt.
- Whisk until smooth, ensuring the eggs are well mixed.
Step 3: Combine and Cook
- Pour the milk mixture over the set caramel in the prepared baking dish.
- Cover the baking dish with aluminum foil to keep steam out.
Step 4: Steam the Pudding
- Prepare a large pot with a tight-fitting lid. Add 1-2 inches of water to the bottom.
- Place a steaming rack in the pot to hold the pudding dish above the water.
- Bring the water to a simmer, then carefully place the covered pudding dish on the rack.
- Cover the pot and steam the pudding for about 45-60 minutes or until a toothpick inserted in the center comes out clean.
Step 5: Cool and Unmold
- Carefully remove the pudding from the pot once done and let it cool at room temperature.
- Chill in the refrigerator for at least 2 hours.
- To serve, run a knife around the edges and invert onto a serving plate. Enjoy the luscious caramel flowing over the top!
Instant Pot Method for Making Caramel Pudding
Ingredients:
- For the Caramel:
- 1 cup granulated sugar
- 3 tablespoons water
- For the Pudding:
- 2 cups whole milk
- 1 cup sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions:
Step 1: Prepare the Caramel
- In a microwave-safe bowl, combine the sugar and water.
- Microwave in intervals of 30 seconds, swirling gently in between, until it reaches a golden color (3-4 minutes). Be cautious, as it can burn quickly.
- Once ready, quickly pour the caramel into the bottom of a round cake pan, swirling to coat evenly. Set aside to cool.
Step 2: Mix the Pudding Ingredients
- In a mixing bowl, whisk together the whole milk, sweetened condensed milk, eggs, vanilla extract, and salt until smooth.
Step 3: Combine and Prepare for Pressure Cooking
- Slowly pour the pudding mixture over the cooled caramel in the cake pan.
- If using a cake pan, cover it tightly with aluminum foil to prevent condensation from dripping into the pudding.
Step 4: Set Up the Instant Pot
- Pour 1 cup of water into the bottom of the Instant Pot.
- Place the trivet or a heatproof rack inside the pot.
Step 5: Cook the Pudding
- Carefully place the covered cake pan on the trivet inside the Instant Pot.
- Close the lid and set the valve to sealing position.
- Cook on high pressure for 20 minutes. Once cooking is complete, do a natural release for about 10 minutes, then carefully release any remaining pressure.
Step 6: Cool and Unmold
- After opening the lid, carefully remove the cake pan (it will be hot) and allow it to cool.
- Chill the pudding in the refrigerator for at least 2 hours.
- To serve, run a knife around the edges and invert onto a serving plate, letting the caramel drizzle itself over the pudding.
Essential ingredients for caramel pudding
Condensed Milk
Example: Use a can of sweetened condensed milk for creaminess and sweetness.
Sugar
Example: Granulated sugar is essential for making the caramel sauce.
Eggs
Example: Large eggs, usually 2-3, will provide structure and richness.
Milk
Example: Whole milk works best for a creamy texture; you can also use evaporated milk.
Vanilla Extract
Example: A teaspoon of pure vanilla extract enhances the flavor of the pudding.
Butter
Example: A tablespoon of unsalted butter adds richness to the caramel.
Water
Example: You’ll need water for the pressure cooker when cooking the pudding.
Salt
Example: A pinch of salt balances the sweetness and enhances the overall flavor.
Cornstarch (Optional)
Example: A tablespoon of cornstarch can be added for a thicker consistency.
Baking Soda (Optional)
Example: A small pinch of baking soda can be added to the caramel to help it dissolve better and create a smoother texture.
These ingredients work together to create a delightful caramel pudding, making it a favorite dessert for many!
Step-by-step guide to making caramel sauce
Step 1: Gather Your Ingredients
- Granulated Sugar: Choose a quality granulated sugar for best results.
- Water: A small amount of water helps dissolve the sugar before heating.
- Butter (optional): For a richer flavor, add unsalted butter.
- Heavy Cream (optional): This can also be added to make a creamy caramel sauce.
Step 2: Choose the Right Sugar
While granulated sugar is the most common choice for caramel, brown sugar can add a different depth of flavor. Make sure to use sugar without additives for the best caramel.
Step 3: Prepare Your Equipment
- Heavy-Bottomed Saucepan: Use a saucepan that provides even heat distribution to minimize the risk of burning.
- Wooden Spoon or Silicone Spatula: For stirring the mixture without scratching your pan.
Step 4: Start the Caramelization Process
- Combine Ingredients: In your saucepan, mix equal parts of granulated sugar and a small amount of water (just enough to wet the sugar).
- Heat on Medium: Place the saucepan over medium heat and bring the mixture to a simmer without stirring.
Step 5: Watch the Color Change
- Caramelization: As the sugar heats, it will start to dissolve and then begin to change color. Watch carefully as it shifts from clear to light amber to a rich golden brown.
- Avoid Burning: Once you see the liquid start to turn amber, gently swirl the pan to ensure even cooking. If you see any dark spots, immediately remove the pan from the heat.
Step 6: Incorporate Butter and Cream
- Add Butter (if desired): Carefully stir in unsalted butter until melted, which will add richness to your caramel.
- Add Heavy Cream (if desired): Slowly add the heavy cream while stirring continuously, as it may bubble up vigorously. This will help in creating a creamy caramel sauce.
Step 7: Cool and Store
- Remove from Heat: Once fully combined and smooth, remove the pan from heat.
- Cool Down: Allow the caramel sauce to cool slightly before transferring it to a jar or container.
- Storage: Store your caramel sauce in the refrigerator for up to two weeks.
Tips for Avoiding Burnt Caramel
- Keep a Watchful Eye: Stay close to your saucepan as the sugar can quickly shift from perfect caramel to burnt.
- Avoid Stirring Too Early: Do not stir too soon as it can cause the sugar to crystallize. Wait until the sugar has dissolved and turned a light amber before stirring.
- Use a Candy Thermometer: If you’re unsure, a candy thermometer can help you monitor the temperature. Caramel is usually ready at about 350°F (175°C).
Preparing the custard mixture
Essential Ingredients for the Custard
To make a basic custard, you will need the following ingredients:
- 2 large eggs
- 1 cup condensed milk
- 1 cup whole milk (or any milk of your choice)
- 1 teaspoon vanilla extract
- A pinch of salt
Step-by-Step Procedure for Making the Custard Mixture
Step 1: Whisk the Eggs
- Crack the Eggs: In a mixing bowl, crack open 2 large eggs.
- Beat the Eggs: Using a whisk or a fork, beat the eggs thoroughly until the yolks and whites are completely combined and slightly frothy. This aerates the eggs and helps in creating a light texture.
Step 2: Combine the Ingredients
- Add Condensed Milk: Pour in 1 cup of condensed milk into the bowl with the beaten eggs. The condensed milk adds sweetness and richness to the custard.
- Pour in Whole Milk: Measure and add 1 cup of whole milk (or your preferred milk) to the mixture.
- Incorporate Vanilla: Add 1 teaspoon of vanilla extract for flavor enhancement.
- Include a Pinch of Salt: Sprinkle a pinch of salt into the mixture to balance the sweetness and enhance the overall flavor.
Step 3: Mix Together
- Stir Gently: Using your whisk, gently stir all the ingredients together. Start from the center and gradually work your way to the edges to ensure even mixing without splashing.
- Achieve a Smooth Consistency: Continue whisking until the mixture is smooth, creamy, and free of lumps. This process should take about 2-3 minutes.
By following these careful steps, you will have a beautifully smooth custard mixture that serves as the base for your caramel pudding.
This mixture is essential for achieving that velvety texture and delightful taste that makes caramel pudding so irresistible.
Cooking caramel pudding in a Pyrex dish
Step 1: Gather Your Ingredients
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the Pudding:
- 1 cup condensed milk
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- A pinch of salt
Step 2: Prep the Pyrex Dish
- Choose the Right Size: Select a Pyrex dish that is suitable for baking, typically a 1.5 to 2-quart dish is ideal for this recipe.
- Prepare the Caramel: Using a saucepan, combine 1 cup of granulated sugar with 1/4 cup of water over medium heat. Stir until the sugar dissolves, then let it boil without stirring until it turns a deep amber color, about 8-10 minutes.
- Coat the Dish: Immediately pour the hot caramel into the bottom of the Pyrex dish, tilting it to ensure that the bottom is evenly coated. Be careful, as the caramel will be extremely hot. Allow it to cool and harden for a few minutes.
Step 3: Prepare the Pudding Mixture
- Whisk Eggs: In a mixing bowl, crack 2 large eggs and beat them well until they are fully combined.
- Add Remaining Ingredients: To the beaten eggs, add 1 cup of condensed milk, 1 cup of whole milk, 1 teaspoon of vanilla extract, and a pinch of salt.
- Mix Thoroughly: Whisk all the ingredients together until the mixture is smooth and well-blended.
Step 4: Combine and Pour
- Pour Pudding Mixture: Gently pour the prepared pudding mixture over the set caramel in the Pyrex dish. Do this slowly to avoid mixing the two layers.
- Cover the Dish: To prevent moisture from getting into the pudding while it cooks, cover the Pyrex dish tightly with aluminum foil.
Step 5: Baking Time and Temperature Recommendations
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Bake the Pudding: Place the covered Pyrex dish in a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the Pyrex dish (this creates a water bath that helps cook the pudding evenly).
- Baking Duration: Bake for about 45-55 minutes, or until the pudding is set and a knife inserted into the center comes out clean.
- Cool and Refrigerate: Remove the Pyrex dish from the oven carefully and let it cool at room temperature. Once cool, refrigerate for at least 2 hours before serving.
Step 6: Unmold and Serve
- Invert the Pudding: To serve, run a knife around the edges of the Pyrex dish to loosen the pudding. Place a serving plate over the dish, then quickly invert it to release the pudding onto the plate.
- Garnish (Optional): You can garnish the pudding with fresh fruits or whipped cream for an extra touch.
Differences between caramel custard and flan
1. Definition
Caramel Custard
Caramel Custard: A smooth, creamy dessert made from milk, sugar, and eggs, often baked in a water bath. The caramel is usually incorporated more as a topping.
Example: Classic caramel custard served in individual ramekins.
Flan
Flan: A type of custard dish that is often denser and is explicitly tied to the cooking style of the Spanish and Latin American cuisines. It typically has a layer of caramel on top.
Example: Traditional Spanish flan served with a caramel sauce poured over it.
2. Texture
Caramel Custard
Caramel Custard: Creamier and silkier due to the higher milk content and fewer eggs used.
Flan
Flan: Denser and firmer with a gelatin-like quality, often achieved through the use of more eggs or additional thickeners.
3. Ingredients
Caramel Custard
Caramel Custard: Primarily consists of milk, sugar, eggs, and sometimes vanilla extract.
Flan
Flan: Usually includes eggs, sweetened condensed milk, evaporated milk, and sugar for caramelization, giving a richer flavor.
4. Preparation Method
Caramel Custard
Caramel Custard: Generally prepared by combining ingredients and pouring them into molds to bake in a water bath.
Flan
Flan: Traditionally made by boiling the ingredients, then allowing it to cool and set in a mold before serving.
5. Caramel Layer
Caramel Custard
Caramel Custard: Caramel is often just a topping rather than the main feature and can be made after the custard is prepared.
Flan
Flan: The caramel layer is integral, usually poured into the mold first, setting at the bottom before the custard mixture is added.
6. Regional Variations
Caramel Custard
Caramel Custard: Known in various forms around the world, often with local twists (e.g., crème caramel in French cuisine).
Flan
Flan: Particularly popular in Latin America and Spain, with regional variations like flan de leche, which uses different types of milk.
7. Serving Style
Caramel Custard
Caramel Custard: Often served directly from the baking dish or unmolded, and it can be sliced into pieces.
Flan
Flan: Traditionally served unmolded onto a plate, allowing the caramel sauce to drizzle over the top beautifully.
8. Flavor Profile
Caramel Custard
Caramel Custard: Usually has a mild, sweet flavor with a creamy taste from the milk.
Flan
Flan: Often has a richer taste due to the combination of sweetened condensed milk, eggs, and sometimes hints of citrus or vanilla.
9. Cooking Time
Caramel Custard
Caramel Custard: Generally requires less cooking time; can be ready in around 30-45 minutes in the oven.
Flan
Flan: It may take longer due to the set time needed after cooking and cooling.
10. Popularity
Caramel Custard
Caramel Custard: A favorite among those who enjoy classic, simple desserts. Common in European and American cuisines.
Flan
Flan: A crowd-pleaser in Latin American cafes and restaurants, often regarded as a festive dessert during celebrations.
Serving suggestions for caramel pudding
1. Classic Serve
Classic Serve: Simply unmold the caramel pudding onto a serving plate so the caramel cascades over the sides. Enjoy it as is for a traditional dessert.
2. With Fresh Fruits
With Fresh Fruits: Top your pudding with slices of fresh fruits like strawberries, bananas, or kiwi to add a burst of color and flavor.
3. Whipped Cream Delight
Whipped Cream Delight: Serve with a dollop of whipped cream on top for extra creaminess and a rich texture that complements the caramel.
4. Chocolate Drizzle
Chocolate Drizzle: Drizzle melted chocolate over the pudding for a decadent twist. Dark chocolate works wonderfully to balance the sweetness.
5. Coconut Flakes
Coconut Flakes: Sprinkle toasted coconut flakes on top for a tropical flair and a delightful crunch with every bite.
6. Nuts for Crunch
Nuts for Crunch: Garnish with chopped nuts such as almonds, pistachios, or walnuts for added texture and flavor enhancement.
7. Spiced Up
Spiced Up: Add a sprinkle of cinnamon or nutmeg on top for a warming spice that complements the sweetness of the caramel.
8. With Ice Cream
With Ice Cream: Serve warm caramel pudding with a scoop of vanilla or coffee ice cream to contrast the warm pudding and enhance the dessert experience.
9. Caramel Sauce
Caramel Sauce: Drizzle additional caramel sauce over the pudding before serving for an extra layer of luscious sweetness.
10. Mini Pots
Mini Pots: Pour the pudding into small glass jars or pots, layer with crushed biscuits at the bottom, and top with fresh berries for individual servings that look appealing and festive.
Storage tips for leftover caramel pudding
1. Cool Before Storing
Cool Before Storing: Allow the caramel pudding to cool to room temperature before placing it in the refrigerator. For example, if you made the pudding in the morning, let it sit out for an hour before refrigerating.
2. Use Airtight Containers
Use Airtight Containers: Transfer the pudding into an airtight container to prevent it from absorbing odors from the fridge. A glass or plastic dish with a tight lid is ideal.
3. Cover with Plastic Wrap
Cover with Plastic Wrap: If you don’t have an airtight container, cover the pudding tightly with plastic wrap. Ensure the wrap touches the surface of the pudding to minimize air exposure, which helps prevent skin formation.
4. Refrigerate Promptly
Refrigerate Promptly: Store the pudding in the refrigerator as soon as it’s cooled. For instance, don’t leave it out for more than two hours to avoid bacterial growth.
5. Label the Container
Label the Container: Write the date on the container so you can keep track of how long it’s been stored. This way, you can enjoy it while it’s still fresh, ideally within 3-4 days.
6. Freeze for Longer Storage
Freeze for Longer Storage: If you want to keep it for longer than a week, consider freezing the pudding. Pour it into a freezer-safe container and use it within one month for the best quality.
7. Defrost Gradually
Defrost Gradually: When you’re ready to enjoy frozen pudding, move it to the fridge overnight to defrost slowly. This helps maintain its texture.
8. Avoid Repeated Thawing
Avoid Repeated Thawing: Only thaw the amount you plan to eat to prevent it from losing quality. For example, if you generally eat one portion, don’t thaw the entire batch.
9. Stir Before Serving
Stir Before Serving: If the pudding has been in the fridge for a while, give it a gentle stir before serving to restore its creamy texture.
10. Store Toppings Separately
Store Toppings Separately: Keep any garnishes or toppings, like whipped cream or fruit, in separate containers. This will prevent the pudding from becoming soggy and help maintain its originality.
