This Goan staple in the dessert family can be done in 2 ways. One is with bread which is usually white bread or with custard. Custard Powder is a yellow colored corn starch that is flavored with vanilla essence. Custard is used for many Goan recipes like fruit salads, trifle and plain custard. What I love about this recipe is that the Goan caramel pudding is lower in fat calories. It’s the Goan version of Creme Brulee and Flan with a darker caramel base.
- 2 cups of reduced fat milk or regular milk
- 3 beaten eggs
- 10 tbsp of sugar
- 3 slices of crustless bread ( white or whole wheat)
- 1/2 tsp of vanilla extract
- 1 tbsp of water for caramel
- pinch of salt
- In a steel bowl add 2 tbsp of sugar and 1 tbsp of water and carefully place the bowl on medium low heat till the sugar melt and caramelizes. Then slowly coat the inside of the bowl with the hot caramel use mittens or thongs.
- You can also make the caramel and coat a baking dish or you can use the store-bought caramel.
- Let cool till it hardens.
- Add the remaining sugar to the milk, stir and bring the milk to a boil. Take off heat add a pinch of salt, vanilla stir and soak the bread in the milk till it cools.
- Mash the bread well and then add the beaten eggs and pour this mixture in caramelized bowl or baking dish. Cover with aluminum foil.
- Heat oven to 350F and bake the caramel bread pudding for 40 to 50 minutes in a water bath or you can steam it on the stove for 40 to 45 minutes.
- Let it cool completely and they carefully flip it on a serving plate. Decorated with slivered almonds if you like.