Plain Caramel Pudding | Easy creme pudding| Delicious Sweet Aroma

Desserts

Easy Caramel Pudding

This is an easy caramel pudding dessert that includes just 5 ingredients with a Malaysian twist of adding caramel of palm sugar also known as ‘Gula Melaka’ in Malay. Making a quick recipe with few basic ingredients that I could put together with less effort was my intention. It is creamy, delicate and irresistible for an after-meal dessert.

For a caramel pudding with fruity flavor please refer to my previous post on caramel orange pudding.

Preparation time: 5 minutes

Cooking time: 30 – 45 minutes

Serves: 4

Ingredients

Caster sugar – 50 g

Eggs – 3 large

Milk (pasteurized) – 1 cup, room temp but not hot

For the caramel:

Palm sugar – 50 g (*see notes)

Water – 1/4 cup

Directions

1. Preparing the caramel :

Break the palm sugar into small pieces and place them in a heavy-bottomed pan.

palm sugar_9048

Add water and heat the mixture gently on medium heat stirring until it all dissolves. Continue until the syrup boils.

melting palm_9050

Pour them using a strainer into ramekins immediately or any container of choice. Since palm sugar contains some particles its best to strain them. It will turn sticky if you leave it at room temperature for longer so transfer into ramekins immediately. Reserve the ramekins.

2. In a small bowl, whisk the eggs and sugar. Strain through a sieve, add milk (or you can strain after adding milk) and pour into the ramekins.

Eggs and milk

Cover the ramekins or containers with Al-foil.

caramel_9094

3. If using the method of steaming on stove top use the method shown here

Place 2-inch water in a large wok or heavy-bottomed pan. Place ramekins over a 2-inch stand just touching the water level. Cover with a tight fitting lid and cook on medium-high for 30 – 40 minutes or just until set. Turn off heat and let it sit for an hour.

4. If using a convection oven to bake:

Preheat oven 150 degree Celsius (300 degree F / Gas 2). Place ramekins in large rectangular glass baking tray with hot water halfway up the sides of the dishes. Cover the whole tray with a Al-foil again and bake 40-45 minutes.

Let it sit for 10 minutes in the oven without letting any air out. Then check if they are firm or set.

5. Remove the ramekins and leave to cool. Chill them for 4 hours or until they are cold enough before serving.

Run a knife between the edge of each ramekin. Place a plate over the ramekin, holding the plate in one hand and other on ramekin carefully invert. Tap the ramekin base shaking them gently and lift.

caramal pudding_9106

Notes:

*If you cannot find palm sugar replace it with sugar.

Please help us with your views on my posts for any improvement by commenting below or messaging me on FB page here >> Delicious Sweet Aroma. Do remember to Like and Share my recipes with your friends. Happy Thanksgiving with your loved ones🌾🌹. Have a great weekend! 😇

Sherryl❤

Stay Healthy!

November 26, 2017

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Pear Recipe | Baking | Delicious Sweet Aroma

Cakes

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Pear Cake

If you noticed, the last time I blogged a recipe was a week ago. Since then I have been thinking of ways to prepare something sweet that can be made with fruits. My husband is so charming that when he is home he doesn’t want me being in the kitchen the whole time preparing snacks or dishes for him that consume a lot of time. He would rather love watching television shows like Ozark or The Good Wife the whole day if possible. Yup! 😃

Yesterday evening before I could get dinner on the table, I gathered all the ingredients for the Pear cake 🍐. It was quite simple and was less complicated with just few basic ingredients a cake always needs. This is the first time I baked a cake for this long with a waiting time of 60 minutes but, was super easy to prepare. It was delicious, less sweet (I usually prefer that way) and just what I expected.

If you are reading this, then I would like to hear from you. My Facebook page is also available for any comments. Happy October!! ☺

Preparation time: 20 minutes

Cooking time: 60 to 65 minutes

Appliance : Convection oven

Ingredients

Spring-form baking pan – 21 cm

Parchment paper

Pears – 3 small size, peeled deseeded & halved

Butter – 150 g, soft at room temperature

Caster Sugar – 100 g / 1/4 cup

Eggs – 3, large

Lemon zest – 1

Vanilla essence – 1/2 tsp

All-purpose flour / Top flour – 150 g

Baking powder – 1 tsp

Pinch of salt

Directions

1. Grease the spring pan with butter and line the base with parchment paper. Grease again with some butter and set aside. Prepare the ingredients.

2. Using a hand held mixer, beat the butter and sugar together until creamy with the speed set at 1. The butter must be soft to get a smooth texture.

Butter and sugar mixed to form a creamy batter | Pear Cake

3. Mix the eggs one at a time starting from a lower speed and increase the speed after adding all the eggs for 2-4 minutes.

addition of eggs into butter-sugar mixture | Pear Cake

Add lemon zest and vanilla. Mix together.

Meantime: Preheat Oven at 170 degrees Celsius.

4. Using a separate bowl add flour, baking powder and salt. Mix with a spoon.

5. Add the flour mixture (step 4) to the egg mixture (step 3) part by part. Mix with the lowest speed until well combined. Make sure not to over beat.

Flour with baking powder and salt into the Egg mixture | Pear Cake

6. Transfer half of the batter to the greased spring-form pan. Spread it evenly.

Pear cake Recipe | Easy fall recipes

Arrange the pears on top of the batter. Pour the rest of the batter and spread it gently with a spatula.

Pear batter

7. Place the baking pan on a low rack in the oven. Set the baking time for 170 degrees Celsius and time it for 60 minutes.

After the baking is done the oven beeps. Let the cake sit in the oven for 5 minutes. Remove the pan from the oven and let it sit to cool.

Pear cake - Fall recipes

Pear Cake

Pear Cake - tart

For more Dessert or Cake Recipes click below 👇👇

NO BAKE:

Caramel Orange Pudding

Vermicelli Pudding or Kheer

Jelly and Custard Recipe

BAKE using Convection oven:

Lemon Cake

Butter Biscuits

Pineapple, Honey and Pistachio Flapjacks

Moist Cassava Cake (or Tapioca Cake)

October 4, 2017

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Kheer or Vermicelli pudding | Easy dessert in 15-minutes

Desserts

0

Vermicelli Pudding or Kheer

Kheer is a term used for milk pudding. In some region of India they call it payasam.

This simple recipe is prepared mainly with Vermicelli and a handful of other ingredients for a lighter dessert. You can also replace vermicelli with rice, sago, tapioca pearls etc. For flavor, cardamom (MUST!), cashews, raisins, almonds etc are used. Sometimes some recipes use condensed milk for a rich flavor. I prefer less sweet dessert with minimal sugar to give mild sweetness and is best suited after having a heavy meal.

The process of slow cooking of milk along with the vermicelli gives it a thick texture which comes out fabulous in 15-minutes time.

Preparation time: 2 minutes

Cooking time: 15 minutes

Serves: 4

Ingredients

Milk (pasteurised) – 2 1/2 cups

Wheat Vermicelli plain – 1/2 cup (*see notes)

Vermicelli plain pack | RiceKheer recipe| Delicious Sweet Aroma

Granulated Sugar – 4 tbsp, (less sweet) depending on sweetness

Cardamom – 1, powdered or whole seeds

Cloves – 2 (optional)

pinch of salt

Directions

1. Take a deep-bottomed container with milk (if its not boiled then get it to a boil) on medium heat. Add vermicelli, cardamom, cloves if using, sugar and salt.

Vermicelli plain | Kheer or Vermicelli pudding recipe

Kheer Ingredients | Easy | Delicious Sweet Aroma

2. Using a wooden spoon give it an occasional stir so the milk does not stick to the bottom. As it thickens keep stirring. This takes up-to 15 minutes or less. Turn off heat and remove from stove top.

Vermicelli Kheer or pudding | Easy dessert | Delicious Sweet Aroma

If it becomes too thick add more milk at the end depending on how much thick you love to have.

3. Serve hot. You can drink it or have it like a dessert.

Once cooled, store it in the fridge covered.

Cook’s tip:

Heat it and serve. You can store it for 3 days in the fridge.

Notes:

*Add nuts of choice such as raisins, cashews etc. They were out of stock so I prepared it without them and still tasted lovely.

*Can also use Rice Vermicelli if this one is not available. I prefer the non-roasted one as I like it white and not brown.

More dessert recipes click below 👇:

Caramel Orange Pudding

Layered Jelly & Custard Dessert

Stay Healthy! ☺

August 25, 2017

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Desserts

2

Jelly and Custard Recipe

A basic Jelly and Custard recipe is quiet simple dessert, even simpler when they have directions provided in a package. In fact, I had previously posted a photo on my Facebook page without the recipe and thought that the recipe is very basic anyone would be able to make it. However, I wanted to share the recipe that would absolutely impress anyone especially if your a beginner. So, if your on Facebook and have missed some of my posts make sure to check it out. Also, My Instagram page is very active. 🙂

Nowadays, I’m a decent from scratch cook when it comes to baking or even making desserts. Before making this dessert I had to plan ahead of time on weather to prepare jelly first or the custard while organizing my other chores. It’s very simple with less effort, mix it with fresh fruits or just eat plain. Not many think of eating plain I believe? The reason why you see a bowl of only Jello is because I love eating plain raspberry or strawberry Jello just like that!

Preparation time: 10 minutes

Setting time: 1 – 2 hrs

Cooking time: 20 minutes

Ingredients

Muffin pan & 2 Dessert/Wine glasses for setting the jelly

For the jelly: I prepared this first and kept overnight in the fridge to set.

Jello pack, raspberry flavor – 1 (90 g pack, used half the pack)

Water – 250 ml ( 125 ml hot water + 125 ml cold water)

Caster Sugar – 2 tbsp or more

For the Custard: The following day

Custard powder – 4 tbsp (Bird’s custard powder, original flavor)

Cold milk – 900 ml

Caster sugar – 4 tbsp or more

Directions

Jelly

I used half the pack. Package comes with directions, here is a more precise method I used for half pack jelly crystals (You can double the water content for whole pack).

1. Open the package.

Jelly pack

Heat a saucepan with 125 ml water (or you can use a microwave to heat water, container must be able to fill in 250 ml ).

2. Pour half pack of jelly crystals (I didn’t measure) into hot water. Add 2 tbsp of sugar.

how to prepare jelly

Dissolve Jelly, stir it until it dissolves. Once dissolved mix the rest 125 ml of cold water.

3. Prepare the muffin pan by spreading a long towel over it.

Start by positioning the glass and resting its base over a long towel at 45 degree angle so it doesn’t slip. Roll the opposite corner of the towel to support the rim as seen below. Now, remove the glasses without moving the tray & pour the jelly halfway.

Position them back onto the tray and place in the refrigerator at the top of the shelf for 1 hour or until they are set. They will set perfectly as long as they are not disturbed. I left it overnight in the fridge.

How to make layered jelly & Cus