Custard Pudding
ID: 58a233f3...
This is a traditional, firm custard pudding made with three simple ingredients: eggs, milk, and granulated sugar. You can easily steam-cook it in a frying pan to achieve a smooth, silky texture.
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🍳 Cooking Flow
Heat granulated sugar and water in a frying pan to make caramel, then pour into containers and let cool. → Warm milk and granulated sugar to dissolve, mix with beaten eggs, and strain once. → Pour the pudding mixture into the containers and cover each individually with aluminum foil. → Place a paper towel in a frying pan with boiling water, arrange the containers, steam on low heat for 10 minutes, then turn off the heat and let sit for 10 minutes. → Let cool to room temperature, then chill thoroughly in the refrigerator for at least half a day.
Cooking Steps
Brief Cooking Order
Heat granulated sugar and water in a frying pan to make caramel, then pour into containers and let cool. → Warm milk and granulated sugar to dissolve, mix with beaten eggs, and strain once. → Pour the pudding mixture into the containers and cover each individually with aluminum foil. → Place a paper towel in a frying pan with boiling water, arrange the containers, steam on low heat for 10 minutes, then turn off the heat and let sit for 10 minutes. → Let cool to room temperature, then chill thoroughly in the refrigerator for at least half a day.
Introduction
This is a traditional, firm custard pudding made with three simple ingredients: eggs, milk, and granulated sugar. You can easily steam-cook it in a frying pan to achieve a smooth, silky texture.
Step 1
Add granulated sugar (40g) and water (1 tbsp) to a frying pan, stir to combine, then heat over medium heat without touching it.
Step 2
Once the edges of the caramel start to change color, gently swirl the pan to even out the color and continue heating until it reaches your desired dark color.
Step 3
Once it turns a light caramel color, reduce to low heat. When it darkens further, turn off the heat and let the residual heat bring it to your preferred consistency.
Step 4
While using a lid as a shield, add the hot water (1.5 tbsp), immediately close the lid, and swirl gently to incorporate.
Step 5
Divide the finished caramel sauce equally into pudding containers while still warm and chill in the refrigerator.
Ingredients List
Important Notes
⚠️ When adding hot water to the caramel, it will splatter violently, so be sure to use a lid to protect your hands while pouring.
💡 When adding warm milk to the eggs, the key is to add it little by little while whisking constantly to prevent the eggs from scrambling due to the heat.
⚠️ To prevent 'holes' (air bubbles) in the pudding, make sure to lay a paper towel on the bottom of the frying pan and keep the heat at a very low setting during steaming.
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