Prep time: 35 minutes
Serves: 3-4 people
Method
- Prepare a double boiler on the stove but don’t put on the flame yet (a double boiler is a combination of a deep boiling pot filled half with water in which we will place the pudding in a mould to cook.)
- In a flat yet deep glass (heat proof) or a steel mould, sprinkle a tablespoon of sugar. Caramelise the sugar by placing this dish on high flame (be careful not to burn the sugar). Once all the sugar is golden brown, keep the dish aside to cool till the sugar hardens.
- In a large bowl, whisk eggs, vanilla essence, and custard powder till all the custard is mixed well.
- Add milk, sugar and orange zest and whisk for 2 minutes till the sugar is almost dissolved. Pour this mixture into the mould and cover with foil paper.
- Gently place this into the double boiler and turn on the flame to high. Cover the boiling pot and after 5 minutes reduce the flame to low. Cook for 30 minutes.
- To check if the pudding is ready, pierce the pudding with a knife. If it comes out clean the pudding is ready – if not, cook for another 10 minutes.
- Remove and cool for 10 minutes. Carefully turn over into a serving plate and leave for 10 minutes before de-moulding. Decorate with orange slices and serve chilled!
(Nanki Chawla is a former hotelier with over 6 years of experience in food and beverage. Groomed as a restaurant manager by the Taj group of hotels, she is currently pursuing her passion in cooking and loves to innovate and improvise on classic and contemporary food styles.)
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