"EGG PUDDING"Dr. Obaidullah was one of the doctors of the Late King Faisal of Saudi Arabia. His family became close to us and his wife, Aunt Munawar, taught me how to cook the traditional Indian cuisines. During our stay in Riyadh, I’ve learned from her this sweet dish. It’s so simple, scrumptious and nutritious.

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 5


3 whole eggs
2 egg whites
3/4 cup sugar
1 1/2 cups evaporated milk
1 tbsp. custard powder mixed in a little water to form a paste
1 tsp. vanilla essence
1/4 cup sugar


Beat eggs.
Add sugar, continue whipping.
Stir in evaporated milk, custard paste, and vanilla essence.
Caramelize remaining sugar in a heavy pan over low heat.
Coat immediately the custard mold or baking pan with caramelized sugar.
Pour the custard into the mold/baking pan.
Place the mold/baking/pan on a rack in a pan of hot, but not boiling, water.
Bake in an oven at 325 F ((163 C) for about 30 minutes or until a toothpick inserted in the middle of the custard comes out clean.

NOTE: Egg Pudding may be steamed in place of baking.


One response to this post.

  1. One of my all time favorite desserts is the flan, and your version looks awesome:)


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