Athai makes this pudding for fuzzy egg eaters, when they need some protein. Many days she gives us this with breakfast (may be we are the odd family who craves for a dessert in breakfast time also) and I get satisfied with the dessert alone:) Recently I got this old fashioned pudding recipe from her and here goes the recipe.
|Egg pudding served with apple....A complete breakfast!|
|Egg pudding cooked in a vessel.|
Ingredients:Egg - 1 or 2
milk - 1/2 cup
sugar (brown or white) - 3 tsp
salt - a very small pinch
cinnamon - a pinch (optional)
vanilla essence - a tiny drop
Method:Start heating a pressure cooker with 2 cups of water.
Beat egg well. Add other ingredients and beat again.
Pour into an ever-silver bowl and steam cook in an idly cooker or pressure cooker (without putting the pressure valve weight) for 10 minutes.
If touched it should be like a jelly (spring back) at the edges and slightly loose at the center. It should retain the shape while transferring it.
Take out, empty it to a serving bowl. Garnish with fresh fruit.
Serve chill as dessert or a simple breakfast.
Note:*This recipe seems to have some historical background. While googling I found out that, this is a British recipe and hope the British settlers could have passed on this delicious pudding to my home town (which was known for its British settlement at that time).
*An egg pudding should be essentially cooked in high humidity to get that real taste. I have narrated an Indian pressure cooker method here. My aunt won't add salt or cinnamon. But I did so to enhance the sweetness of the recipe.
*cooks.com says, we can bake this pudding in oven at 300 deg F for 40 minutes. They suggest to keep the pudding vessel inside a pan of water.
*We can use this pudding as a custard base for ice creams and cakes.