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Milk Pudding with Caramel Topping

November 01, 2023, 03:44:32 pm Zainab_M: Allahhuma ameen .. ameen.
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October 20, 2023, 04:20:20 pm Heba E. Husseyn: Catching Zionist lies isn't hard. Soon after Gaza hospital bombing killing and maiming hundreds, Israel was quick to accuse Islamic Jihad of a misfired rocket.  That didn't sound plausible because IJ does not have such sophisticated bombing devices.  Zionist lie was fully exposed when anglican archbishop of Jerusalem,Hosam Naoum,  said today that 3 or 4 days prior to boming Israel had warned Gaza hospital to evacuate. Yet CIA claims in its flawed analysis that the rocket did not come from Israel.  But conveniently does not explain how Israel could have known 4 days earlier that a "misfired" rocket from IJ was coming.  Yet on the basis of this flawed & bias analysis of CIA, Biden is comforting Israel he believes Israel didn't do that war crimes bombing.
July 29, 2023, 03:02:07 am Zainab_M: Yesterday was Ashura, Muharram 10, 1444 (July 27, 2023).  Read about this very tragic day and details of the world's greatest 7th century revolutionary: WHO WAS HUSSEIN.
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Author Topic: Milk Pudding with Caramel Topping  (Read 370 times)
TEAM MUSLIM VILLA The Avid Reader | Mom of 3 cute rascals
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« on: February 05, 2021, 08:29:06 pm »

...  Just that we've run out of corn flour.   Can it be substituted with all purpose flour?

Yeah Sis, you can.  You just need to change the quantity.  It's recommended to use twice the quantity of white flour compared to corn flour for thickening purposes. So if you need 1 tablespoon of cornflour, use 2 tablespoons of white flour.  Also, all purpose flour may not get the same shine as cornflour or cornstarch would. All purpose flour may make the caramel look a bit more matte.  But no other difference.  

Instead of adding the approximately one-fourth glass of water in golden caramel of melted sugar, how about making wet caramel with sugar and water, and adding corn flour mixture to it?  If yes, then Sis kindly wrap up with the basic recipe of wet caramel.  I do know the ingredients but not sure of the precise measurements.

Again, I'm sure you can sis.  Here's how I make wet caramel.  

Step 1 Combine sugar and water in the pan, 1 cup sugar and ¼ cup water.   Just make sure there's enough water to dampen all of the sugar you're using.

Step 2  Place the pan on low heat and stir the sugar-water syrup until the sugar has dissolved and the syrup looks clear like water.

Step 3  Once the syrup looks clear, stop stirring, heighten the heat a bit (approximately to medium) and allow the syrup to come to a rolling boil.

Step 4  As it boils, stir occasionally and keep an eye on the sides of the pan. That's where the syrup starts changing color .. from the corners along the pan.  Gradually as it boils it will thicken, bubbles will appear and get larger.

Step 5   Cook the caramel until you get the color and shade you want.  Lighter color caramels taste sweeter.  As it gets darker, the flavor begins to change to bittersweet.  If it gets too dark, it will end up getting burned.  So be careful during preparation.  My suggestion: when it's golden brown, it's done.  Time to stop cooking. 

Step 6   Some people prefer a cold water bath by dunking the pan in an inch of cold water filled in the sink.  But not necessary.  Just keep it over a cool stove.  To keep it sopping, finish off by adding a little knob of unsalted butter, stirring well and leaving it over a cool stove for a while.   Alternatively, you can also add a drop or two of lemon juice instead of butter.  The acid helps to keep it soggy and wet through.  Some folks also use a little cream.   It's entirely one's personal choice.

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