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1 - egg
1 cup - milk
2 tbsp - sugar
a few drops of vanilla essence
How to Make Caramel Pudding
Take a baking pan (or a steel box of the size of a cake) that fits into a cooker and sprinkle 5-6 tsp of sugar in it.
Hold it over a small flame until the sugar starts to caramelise.
Spread the caramel evenly over the dish so that it covers the entire base. Remove and keep aside to cool.
Boil the milk in a pan and set aside until it cools down to room temperature.
Take a wide mixing bowl and beat the egg, using an electric hand mixer, until it gets foamy.
Blend in the sugar and beat once more.
Add the cooled milk slowly and blend well.
Add a few drops of vanilla essence and blend again.
Pour the mixture into the baking dish on the cooled caramel layer.
Pour 2 inches of water into the cooker and place the dish into it.
Steam it for 15 minutes on low flame with the weight on.
Once done, remove the dish and set aside for cooling.
Place in the refrigerator for 2 hours.
Before serving, cut the entire edge of the pudding along the sides using a knife in order to loosen it.
To serve, cover the dish with an upturned plate and overturn the dish so that the pudding slides onto the plate.
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