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June 10, 2010

Egg Pudding

Egg Pudding
Egg Pudding

Eggs 4
Milk 2 glasses
Sugar 8 tablespoon
Vanilla essence 1 teaspoon
Orange food color


Beat eggs and add milk and 6 tablespoon sugar in it. Beat well so that sugar will dissolve in it. Now add vanilla essence and food color and heat it. Do not boil it just heat it. In a sauce pan take 2 tablespoon sugar and a little amount of water. Make a brown colored paste. Equally distribute it on the walls of a container. In a big utensil and warm the water. Now add pudding in a container of brown paste. In warm water keep the container and cover it with a lid. After 10 minutes turn off the stove. Note that the flame should be low enough so that water will not boil. Keep the pudding in warm water covered with lid for 15 minutes. Now keep the pudding in the fridge. Put the pudding in serving plate and serve it.