Caramel Custard Pudding - 焦糖奶油布丁

A popular Japanese-style pudding generally does not include cream, it is known as Purin in Japan. This simple recipe makes the most amazing custard, with easy get ingredients that are always available in every kitchen. I love this version because it's not nauseating rich, even it is without cream the texture is incredibly smooth, soft and creamy... And the taste, need not to speak more, a bit of heaven melt on your tongue! It's just simply yummylious!

... Have fun!


~ Caramel Custard Pudding ~

Ingredients:
(Serves 4)

Caramel Sauce:
4 tbsp sugar
1 tbsp water
2 tbsp water

Egg Mixture:
2 eggs
250 ml milk
5 tbsp sugar

Moulds:
130 ml pudding moulds
Unsalted butter

Methods:

Moulds:
1. Grease the mould with unsalted butter.
2. Set aside.

Caramel Sauce:
1. Put sugar and water in a pot, cook over medium heat until lightly colored.
2. Swirl the pot to even out the syrup then caramelized the syrup until brown color.
3. Remove pot from the heat.
4. Quickly add hot water to the caramel.
5. Swirl the pot again until caramel is even out.
6. Pour over the greased moulds evenly and set aside.

Egg Mixtures:
1. Whisk 2 eggs in a bowl lightly, do not create too much foams and set aside.
2. Add milk and sugar in a pot over medium heat until sugar is dissolved.
3. Add the milk immediately into the egg and whisk lightly.
4. Sift the egg mixture, remove any foams on the surface with a spoon.
5. Pour the mixture into the moulds evenly and cover with aluminum fold.
6. Put moulds in a saucepan with water and a kitchen cloth at the bottom of the pan (water bath).
7. Steam for 20 minutes over low heat.
8. Remove from the saucepan when it is cooled, put into the fridge for 15 minutes.
9. Scrap the side of the mould with a plastic knife, pour out the pudding on a plate and ready to serve.



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