Saffron and Egg pudding | How to make Saffron and Egg pudding

3 reviews
Rate It!
ByTasneem Rajkotwala
Created on 21st Jul 2015
  • Saffron and Egg pudding, How to make Saffron and Egg pudding
Saffron and Egg puddingby Tasneem Rajkotwala
  • Saffron and Egg pudding | How to make Saffron and Egg pudding (53 likes)

  • 3 reviews
    Rate It!
  • By Tasneem Rajkotwala
    Created on 21st Jul 2015

About Saffron and Egg pudding

This recipe for Saffron and Egg Pudding is very easy to whip up with minimum ingredients and you can also make these in fancy individual bowls to serve at parties or get togethers which I haven’t yet done but assuming it would look classy.

Saffron and Egg pudding, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Tasneem Rajkotwala. Saffron and Egg pudding is a dish which demands no explanations, it's a whole world of flavour in itself. Saffron and Egg pudding is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Saffron and Egg pudding by Tasneem Rajkotwala is perfect to serve 6 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Saffron and Egg pudding.

  • Prep Time0mins
  • Cook Time90mins
  • Serves6People
Saffron and Egg pudding

Ingredients to make Saffron and Egg pudding

  • Eggs – 4 large beaten
  • Evaporated Milk – 3 small cans
  • Saffron – a few strands crushed
  • Cardamom Powder – 1 tsp
  • Sugar – 1/4 cup or less
  • Nuts – a handful chopped or sliced (optional)

How to make Saffron and Egg pudding

  1. Preheat oven at 180C. Whisk eggs, evaporated milk, cardamom powder and few strands of saffron.
  2. Pour this into a deep baking (pudding) dish. Seal with a foil and place it on baking tray.
  3. Bake for 30 minutes and remove the foil, add nuts and bake for another 30 minutes or until the pudding is set from sides and wobbly in the center.
  4. Chill for at least 2 hours before serving. Slice as you like and serve.

Reviews for Saffron and Egg pudding (3)

Aysha Patel7 months ago
Evaporated milk would mean khada doodh
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Sayada Mukadam10 months ago
Where to get evaporated milk can in mumbai?
Reply

Sujata Limbu2 years ago
These look beautiful and really yummy as well :D
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