Dulce De Leche Pudding


Hubby’s aunt (Elemma, as we call her) is a wonderful cook.. Everytime we visit her, I would be curious to see her new dessert preparation… 🙂 ..Once we had a new pudding and I asked her what the ingredient was. She said ‘Condensed milk cooked in pressure cooker’. At first I thought she was pulling my leg, but later found out it was true!!! And I used to call it ‘puzhungiya condensed milk pudding’ 🙂 (steamed condensed milk ) ..  After I started blogging, found out there was a technical name for it – Dulce De Leche (hmmm.. sounds more stylish … :))..

The first time I tried the pudding it was way too sweet.. And I hadn’t tried to make it again for a long time.. Recently I thought to try it again by cutting down the sweetness and this time it was a success.. Had made this one during our friends’ visit and yes, it was a hit. My friend Azna, who is an expert cook, has given me the green signal to mention in the blog that she loved the pudding 🙂

So here goes my version of dulce de leche pudding…


Recipe Source
Elemma

Ingredients

  • For the First Layer
    • Ladyfinger biscuits – 1 pkt (around 15 no.) * You can use Marie Biscuits also
    • Water – 1 cup
    • Instant coffee powder – 3 tsp

    For the Second Layer

    • Condensed Milk – 1 tin
    • Milk – 3 cup + ½ cup for cornflour mixture
    • Powdered sugar – ¾ cup
    • Cornflour – ½ cup
    • Nestle cream – 1 tin
    • Sliced Almonds – 2-3 tsp
    • Vanilla essence – a few drops

    For the Third Layer

    • Whipping cream – 1 sachet
    • Milk – ½ cup
    • Vanilla essence – a few drops


Preparation

Layer 1

  1. Dissolve the instant coffee powder in water
  2. Dip the ladyfinger biscuits in the coffee mixture one by one and arrange on a pudding dish  .(Do not soak the ladyfinger biscuits, else they will be too soggy. If you are using Marie biscuits , you can add a few tsp of sugar to the coffee mixture).
  3. Keep it the fridge while you prepare the second layer.

Layer 2.

  1. In a pressure cooker ,place  the condensed milk and fill water till the can is immersed completely.
  2. Close the cooker and cook on medium flame with the weight on. After the first whistle, reduce the flame to low and cook for 45 minutes .
  3. Allow the cooker to cool and then open and take out the can. After the can is cooled well , open it. Voila, the condensed milk has turned to a toffee like semi solid mixture .This is the Dulce de leche…
  4. In a thick bottom pan, mix together the dulce de leche, 3 cups milk, powdered sugar and nestle cream. Heat this on a medium flame and when it starts to boil , add the cornflour dissolved in ½ cup milk.
  5. Stir well till you get a thick mixture. Remove from flame , add the sliced almonds and a few drops of vanilla essence.
  6. Pour this mixture over the biscuit layer. Keep it back to the fridge and allow it to set for atleast 2 hours.

Layer 3

  1. Using an egg beater ,beat whipping cream powder , milk and vanilla essence till soft peaks form.
  2. Spread this over the pudding and cool once for atleast 2 hours.


Sending this to Bookmarked Recipes Events by Aipi of US Masala and Priya of Mharo Rajasthan Recipes

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Bread Pudding

As summer is nearing, its time for cold puddings 🙂 … This is an easy and simple pudding, actually one of my first attempts which was successful . The plus factor is that preparation time is less than  fifteen minutes..All you need is bread slices,milk, cream, condensed milk and pistachios or nuts of your choice.  This pudding is made in 3 layers and you have to use a rectangular tray for arranging the bread slices. So here goes the recipe…


Ingredients

  • Bread slices – 20
  • Milk – 1 ½ cups
  • Condensed Milk – 1 tin
  • Whipped Cream – 2 cups
  • Chopped Pistachios – ½ cup
  • Vanilla essence – 1tsp

Method

  1. Mix the milk , condensed milk and vanilla essence.
  2. Trim the edges of the bread slices and cut them into half .
  3. Dip the bread slices into the milk and lay them on a rectangular tray. Continue this till you have made one layer.
  4. Take about one third of the cream and spread  it over the bread slices.
  5. Spread some chopped pistachios over the cream.
  6. Top this layer using bread slices dipped in the milk mixture, followed by cream and pista.
  7. Repeat once more so that finally you have 3 layers.
  8. Chill for a few hours and serve

Note : If the milk mixture is remaining pour it on top of the bread slices and then spread the cream .