Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, eggless pineapple crème caramel pudding. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Eggless Pineapple Crème Caramel Pudding is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Eggless Pineapple Crème Caramel Pudding is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have eggless pineapple crème caramel pudding using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Eggless Pineapple Crème Caramel Pudding:
- Prepare Caramel Layer
- Get 1 tsp butter
- Make ready 1 small cup sugar
- Get Pinch Cinnamon Powder
- Prepare 4 walnuts, almonds to garnish
- Get Pineapple Layer
- Make ready 1 cup pineapple slices tinned
- Make ready 1 tsp butter/ghee
- Make ready 1/2 cup Sugar if using fresh pineapple
- Make ready Condensed milk layer
- Make ready 6 gms china grass
- Make ready 1 cup water
- Get 400 gms Condensed Milk
- Take 1/2 cup milk
- Prepare Cream Layer
- Make ready 1 cup fresh cream
- Prepare 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 exceptional food eggless pineapple crème caramel pudding recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
