Name: Eggless Mocha Caramel Pudding recipe by Moumita Malla at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Ingredients For Making Pudding; Milk - 2 cups; Sugar - 1/4 cup; Gelatin - 2.5 teaspoon(powdered); Custard powder - 3 teaspoons; Vanilla essence - 1/2 teaspoon; Cocoa powder - 2 tablespoons; Instant coffee powder dissolved in little warm water - 1.5 teaspoon; Ingredients For Making Caramel; Sugar - 1 cup; Water - 3 tablespoons; Instant coffee powder - 1/2 teaspoon

ABOUT Eggless Mocha Caramel Pudding RECIPE

Caramel pudding is a milk-based dessert with a layer of caramel sauce on top. It is a very popular dish throughout the world.

Ingredients Serving: 4

Ingredients For Making Pudding
Milk - 2 cups
Sugar - 1/4 cup
Gelatin - 2.5 teaspoon(powdered)
Custard powder - 3 teaspoons
Vanilla essence - 1/2 teaspoon
Cocoa powder - 2 tablespoons
Instant coffee powder dissolved in little warm water - 1.5 teaspoon
Ingredients For Making Caramel
Sugar - 1 cup
Water - 3 tablespoons
Instant coffee powder - 1/2 teaspoon

Instructions

For Making Caramel : Add sugar and water in a small pan and heat on medium flame until it starts to turn light golden brown. Add coffee powder
Do not stir. Once the sugar turns a light golden brown swivel the pot a little to let the colour even out.
Pour immediately directly into a big mould or some small balls and swirl the mould that spreads to fill the base.
For Making Pudding : Pour the milk into a medium pot and sprinkle the gelatin over it. Let the gelatin soften a little
Add sugar and custard powder, stir to mix.
Take 1/4 cup milk and add cocoa powder and instant coffee powder and mix properly with a fork.Then pour this milk to the gelatin mixed milk.
Add vanilla essence into the milk and mix
Heat on low flame with a wooden spoon until the mixture thickens. Stirring Continuously.
Pour the milk mixture through a strainer into mould over the hardened caramel and chill in the refrigerator until firm.It will take 3-4 hours.
How To Unmould : After 3-4hours, take out the pudding from fridge.
Loosen the sugar with a knife carefully and invert on medium plate.

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