Custard Pudding

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 4 1/2 tbsp Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 1 cup Milk

• Liquids

  • 4 1/2 tbsp Water

Found on justonecookbook.com

Ingredients

• 1 cup (240ml) milk
• 3 eggs
• 3 Tbsp. sugar
• ½ tsp. vanilla
• 3 Tbsp. water
• 1 ½ Tbsp. sugar
• 1 ½ Tbsp. water (adding later)

Directions

• Cover the lid with kitchen cloth to prevent the water dripping onto custard pudding from condensation. Fill the large skillet with water about 1 inch height and start boiling water.
• Combine eggs and sugar in a medium bowl and whisk very well.
• Add milk and vanilla and whisk all together.
• Run the mixture through a fine sieve and divide the mixture into individual ramekins.
• Once water is boiling, turn the heat to low and place the ramekins into the skillet gently. Cover with the lid and steam the custard pudding for 10 minutes.
• Turn off the heat but do not open the lid. Steam with remaining heat for another 10 minutes. After 10 minutes, let it cool on wire rack. When it’s room temperature, move to refrigerator to chill, for about 2-3 hours.
• Before serving, make caramel sauce. Place 3 Tbsp. water and sugar in a small saucepan over medium low heat and stir until sugar has dissolved.
• When sugar has dissolved, increase the heat to high and swirl the saucepan once in awhile to caramelize evenly. The mixture will start to bubble. It will take some time for the mixture to turn from a light amber color to a dark amber color.
• When the mixture turns to a desired brown color, add 1 ½ Tbsp. water. The mixture will bubble vigorously, so be careful. Whisk the mixture and turn off the heat.
• Set aside to cool completely. If the caramel is too hard after cooling, reheat it and add more water. Pour the caramel sauce over the custard pudding and serve.