Eggless Pineapple Crème Caramel Pudding

Name: Eggless Pineapple Crème Caramel Pudding
Total time: 9000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: Caramel Layer; 1 tsp butter; 1 small cup sugar; Pinch Cinnamon Powder; 4 walnuts, almonds to garnish; Pineapple Layer; 1 cup pineapple slices tinned; 1 tsp butter/ghee; 1/2 cup Sugar if using fresh pineapple; Condensed milk layer; 6 gms china grass; 1 cup water; 400 gms Condensed Milk; 1/2 cup milk; Cream Layer; 1 cup fresh cream; 3 tbsp powdered sugar

Harjeet Kaur @cook_13349754

#eggless
Dessert to some degree ends a meal on a happy note, and special desserts are sought after for an intensified food experience. Making a dessert is no rocket science. Moreover, follow your instincts, edit, and taste-tweak-taste until you get it just right.
Pineapple Crème Caramel Pudding
Admittedly, I like desserts because they look lovely and are really delicious to taste. I am partial to exotic fruit flavoured desserts. This Pineapple Crème Caramel Pudding is gorgeous, multi-layered with caramel, pineapple, condensed milk, milk, china grass topped with a blob of cream and garnished with caramelized nuts. This is the first time I have attempted caramel and caramelized nuts and I enjoyed making it. My signature dessert is this Pineapple Cream Dessert while Strawberry Cream is a close second.

Harjeet Kaur @cook_13349754

Saved

Ingredients

30 minutes cook time 2 hours passive time

4 servings

Caramel Layer
1 tspbutter
1 small cup sugar
PinchCinnamon Powder
4walnuts, almonds to garnish
Pineapple Layer
1 cuppineapple slices tinned
1 tspbutter/ghee
1/2 cupSugar if using fresh pineapple
Condensed milk layer
6 gmschina grass
1 cupwater
400 gmsCondensed Milk
1/2 cupmilk
Cream Layer
1 cupfresh cream
3 tbsppowdered sugar

Saved

Steps

30 minutes cook time 2 hours passive time

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.