Previous days we have a quantity of cake rusk at home, I browse on Google cake rusk dessert, there I found Cake Rusk Caramel Pudding by Shireen Anwar. I had all ingredients in the kitchen so I gave it a try and found absolutely divine taste.
Chef prepared it in the oven, but I made it in a cooking pan. In this post, I am sharing both ways and for easy understanding, I am posting step-by-step pictures of how you can make it without an oven.
How to Make Caramel
Melt sugar in a pan until caramelizes. Pour it in mould. Set aside.
How to Make Pudding
Soak cake rusk in 1 cup milk until soft about 8-10 minutes. Now put soaked cake rusk, remaining milk, eggs, sugar, and vanilla essence in a blender and blend until everything incorporate. Pour in pudding mould and cover with foil.
Pudding Without Oven
- Add water about 2 inches in a wide cooking pan in which your pudding mould easily fits.
- Put a wire stand in a pan and allow to boil water then carefully place mould on wire rack and cover with lid tightly.
- After 40 minutes insert a skewer into pudding if comes out clean pudding is ready.
- If looks wet then give it more time. Turn over pudding in platter, allow to cool and serve.
How to Make Cake Rusk Caramel Pudding
Ingredients
For Caramel
- Sugar ½ cup
For Pudding
- Cake rusk 8 slices
- Milk 2 to 2 1/2 cups
- Eggs 3
- Sugar 4 tbsp or to taste
- Vanilla essence ¼ tsp
Instructions
- Melt sugar in a pan until caramelizes. Pour it in mould.
- Soak cake rusk in 1 cup milk until soft about 8-10 minutes.
- Now put soaked cake rusk, remaining milk, eggs, sugar and vanilla essence in blander and blend until everything incorporate.
- Pour in pudding mould. Add water in baking tray about 2 inches up and place pudding mould in water and bake at 180 degree C for 40 minutes.
- Turn over in platter and serve.
