Hi, I am Clara. Today, I will show you a way to prepare eggless pineapple crème caramel pudding recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Eggless Pineapple Crème Caramel Pudding Recipe
Eggless Pineapple Crème Caramel Pudding is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Eggless Pineapple Crème Caramel Pudding is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have eggless pineapple crème caramel pudding using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Eggless Pineapple Crème Caramel Pudding:
- Prepare Caramel Layer
- Take 1 tsp butter
- Prepare 1 small cup sugar
- Make ready Pinch Cinnamon Powder
- Get 4 walnuts, almonds to garnish
- Get Pineapple Layer
- Get 1 cup pineapple slices tinned
- Get 1 tsp butter/ghee
- Get 1/2 cup Sugar if using fresh pineapple
- Prepare Condensed milk layer
- Make ready 6 gms china grass
- Make ready 1 cup water
- Prepare 400 gms Condensed Milk
- Get 1/2 cup milk
- Make ready Cream Layer
- Get 1 cup fresh cream
- Get 3 tbsp powdered sugar
Instructions to make Eggless Pineapple Crème Caramel Pudding:
- Caramel Layer – - In a pan add 1 tsp butter and add the walnuts and almonds. Sauté till the nuts are crunchy and keep aside. - Add a pinch of cinnamon powder to the sugar and add to the same pan. Heat the sugar and melt it on medium flame. Keep stirring the sugar continuously to lumps and burning. The cinnamon will give off an awesome aroma.Once the sugar melts completely and changes to an amber colour, transfer it quickly to the serving bowl or into individual glasses as I did.
- Take the nuts and toss them into the caramel and keep aside. - Pineapple layer – - Heat butter/ghee in a pan. Sauté the pineapple slices on medium flame till golden and the juice is dry. If you are using fresh pineapple slices then add two tablespoons sugar at first. Add more sugar if needed. Stew the pineapple slices and then dry up the juices.
- Condensed Milk layer – - Heat the milk in a pan. Add the condensed milk to it once the milk is boiling. Keep on stirring the milk so that the thick condensed milk does not burn. Mine almost did. - The cream needs to be refrigerated before folding in the sugar and again keep it in the fridge until using it on top of the condensed milk layer.
- Tear or cut the china grass sheets into small pieces and soak in a cup of water. After 10 minutes heat till the china grass melts into a smooth consistency. If not just sieve it. - Lower the flame and transfer the china grass solution to the condensed milk mixture, stirring continuously. The milk will thicken and turn off the flame when it does.
- For the Layering - Once the caramel is crystallized, transfer the sautéed pineapple slices to the pudding bowl or glasses. Spread an even layer over the caramel. - - Pour the condensed milk over the pineapple slices. Slowly the condensed milk will set. - - Refrigerate for an hour and top with the thick sweetened cream. - - Refrigerate overnight or for 4-5 hours.
- Decorate the Pineapple Crème Caramel Pudding with the caramelized nuts on the top of each serving. - - A delightfully rich, decadent and sinfully delicious dessert is waiting to be devoured. - - Dig the spoon deep and taste the caramel at the bottom with the stewed pineapple, the creamy condensed milk and cream topped with the super crunchy walnut for a taste of ambrosia.
So that is going to wrap it up with this distinctive dish eggless pineapple crème caramel pudding recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
