Creamy Caramel Custard Pudding


A spin on the classic caramel custard pudding with cream cheese added to give it a velvety texture and an enhanced flavor


Yields: 8 servings, Total Prep Time: 4 hrs, Cooking Time: 35 mins


WHAT YOU NEED:

6 egg yolks

3 egg whites

1 cup condensed milk

1 cup evaporated milk *

1/4 cup milk

1 1/2 cup sugar

1 cup softened cream cheese

1/2 tbsp vanilla essence 

1/4 tsp salt


WHAT YOU NEED TO DO:

1. Melt 1 cup sugar and 1/2 cup water in a pan over a medium flame. Make sure sugar has dissolved in the water before heating it. Caramelize sugar till it turns amber in color. Take it off heat immediately and pour caramel into a 8" x 2" round cake pan.  (Click here to see how to make caramel)

2. Beat egg yolks, condensed milk, evaporated milk, milk, vanilla essence and salt in a huge bowl.

3. Blend cream cheese and 1/2 cup sugar. Slowly add in the egg whites.

4. Pour in the egg yolk and milk mix and keep blending for about a minute or two. Transfer this mix into the cake pan over the hardened caramel. 

5. Preheat oven to 375 F/ 190 C. Fill a bigger pan up to half an inch in hot water and carefully place the cake pan over it. Bake for approximately 30-35 minutes or until a tooth pick inserted into the center comes out clean. 

6. Let it cool down at room temperature for about an hour. Place in refrigerator and chill for at least 2 hours before serving. For best results chill it overnight. 

7. Finally place a plate over the cake pan and quickly invert it to transfer custard pudding on the plate. Tap gently over the cake pan to ease out the pudding. Get all the caramel out of the pan and drizzle it over the pudding. Slice and serve. 


TIPS:

  • In case you don't get an evaporated milk can, prepare it at home by boiling down 2 1/4 cups of whole milk to about a cup. This is a slow simmering process that requires you to keep stirring and scraping off the cream that forms at the surface occasionally. Once done, strain and allow it to cool down to room temperature before using. *

  • You can use cupcake tins instead of a cake pan.

  • Don't use hot/warm milk in the mix since it will scramble the eggs and spoil the texture of the pudding.






Carrot & Pumpkin Spice Cupcakes with Cream Cheese Frosting


Carrot and pumpkin spice flavored moist cupcakes topped with a rich cream cheese frosting


Yields: 12 cupcakes, Prep Time: 30 mins, Total Time: 40 mins


WHAT YOU NEED For The cupcakes: 

4 medium carrots, peeled and grated

1 cup pumpkin purée

1 cup all purpose flour

2 cups light brown sugar 

3 eggs, beaten

1/2 cup canola oil

4 tbsp unsalted butter, melted

1 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp salt 

1 tsp ground cinnamon 

1/2 tsp ground allspice 

1/4 tsp ground nutmeg

1 tsp vanilla essence

WHAT YOU NEED FOR The CREAM CHEESE FROSTING:

2 cups cream cheese, softened

10 tbsp unsalted butter, softened

1 1/2 cup confectioners/powdered sugar

1 tsp vanilla essesnce


WHAT YOU HAVE TO DO:

1. Mix all the dry ingredients in a large bowl; flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice.

2. Add beaten eggs, melted butter, pumpkin purée, canola oil, vanilla essence, and mix well.

3. Using an electric beater on a medium speed, beat until you get a smooth batter.

4. Fold in the grated carrots and give it a good mix.

5. Preheat the oven to 350 F/ 180 C. In two 6 x 2 cupcake tins add cupcake liners that have been lightly greased with butter on the sides.

6. Using a spoon, add the batter carefully making sure that you fill it up just up to the brim.

7. Bake in the oven for 35-40 minutes.

8. Let it cool for at least 10 minutes once it's out of the oven. 

9. For the cream cheese frosting, first mix in the cream cheese and butter. Using an electric beater on a medium speed beat well for about a minute. Stop and add the sugar and vanilla essence and mix well. Again, beat it for about 2 minutes or until well combined and smooth.

10. Add the frosting in an icing bag with a wide cross nozzle. Squeeze the end of the bag and in a circular motion moving inwards to form a small peak. 

11. Since I made these for Halloween 2015, I added some chocolate chips on the frosting to make it seem like eyes and mouth, giving it the appearance of a ghost. 


TIPS:

  • You can also bake a cake instead of cupcakes with the same quantity of ingredients.

  • Canola oil can be substituted with vegetable oil as well. You can also eliminate butter in the batter and add some more oil instead.

  • Add some chopped walnuts in the cake batter for that extra flavor.