Easy Dimer Pudding | Bangladeshi Style Caramel Pudding

This caramel pudding is a staple at dessert tables all over Dhaka.

Served on special occasions and regular dinner parties alike. This dish is actually super easy to make and only requires a few ingredients. This is THE simplest method to make this amazing dessert!

This no fuss method will have you never heating up your milk for a pudding again.

My mom never did, and it was always delicious so I like to do it her way. Usually the milk would be heated and the egg mixture added to that slowly, but I see no reason to use an extra pot if I don’t have to.

For this recipe I just whisk all of the ingredients for the pudding together and pour into the mold. It is as simple as that! Apparently heating first will make your pudding creamier, but I think this is creamy enough. You can of course heat your milk a little first if you want.

If you want a creamier richer pudding:

Substitute 1/2-1 cup of milk with evaporated milk. This will thicken the mixture. You may need to cook it an extra 5-10 minutes for the middle to set this way.

The trick to the smoothest texture is in how you whisk your ingredients together.

Make sure to beat your eggs together only enough to get them nicely incorporated. You do not want to over whisk or make them frothy. This will interfere with the texture of the pudding as bubbles are difficult to get rid of (even with straining), and your pudding will have bubbles throughout the inside.

Also make sure to strain your mixture while pouring into your mold to get rid of eggy lumps. Those will float to the top and set if you don’t strain it.

For a beautiful top:

Make sure to rest your pudding in the fridge for atleast 2 hours to let the caramel dissolve, or else most of it may stick to the baking dish when you invert the pudding.

You also want to make sure to not have the water in your pot boiling too hard, it should be just a gentle simmer, enough to steam your pudding. Letting the water boil too hard will move your baking dish around, creating creases and dents in your pudding top.

If you don’t have a glass baking dish, and are using something lighter, make sure to put something heavy on top of your dish to help it stay in place.

Watch the full process in the video below:

INGREDIENTS  

For Caramel

• 1/2 cup sugar
• 3 tbsp water

For Pudding

• 5 eggs
• 2 cup whole milk (substitute 1/2 cup milk with evaporated milk for a creamier richer pudding)
• 1/2 cup condensed milk
• 3 tbsp sugar
• 1/2-1 tsp vanilla extract
• Pinch of salt

INSTRUCTIONS 

Heat your sugar and water for the caramel in a small metal pot on medium high. Stir once at the beginning to mix then don’t stir anymore once it comes up to a boil.

Swirl the pan around to mix gently, boiling until it turns into a nice amber color.

Take it off the heat, and immediately pour onto your baking dish. (I used a 7inch pyrex glass dish) Swirling it around to cover the bottom of the dish before it cools. It will darken a little from the residual heat.

In a mixing bowl. Whisk your eggs together lightly, making sure to not form too many bubbles.

Then add in your sugar and condensed milk, fold into the eggs gently,

then add the milk, vanilla extract, and salt. Whisk everything together just enough to incorporate all the ingredients, making sure to not over whisk or make it frothy.

Strain the egg mixture onto the caramel. Cover the dish with foil/clingfilm

Place pudding dish into a larger pot with an inch of water and a wire rack on the bottom of the pot.

Bring the water up to a simmer, turn your heat down to low (or 1-2 setting – the water should be simmering very gently the whole time) Put a lid on, and let steam for about 40-45 minutes until the center of the pudding is set.

Do not take off the lid until it is time to check as the steam will escape and it will take longer to cook. If it’s not set, check in 10 minute intervals until it sets.

Once the dish cools down, cover and chill in the fridge for atleast 2 hours to let it set and the caramel dissolve. Then use a knife to release the edges of the pudding from the sides of the pot.

Place your serving plate on top of the pudding dish, and invert it to drop the pudding onto the plate. Slap/shake the top if needed to make it drop. Serve cold, and enjoy!