Recipe: Custard Pudding
Yield: 6 puddings
Ingredients:
- 2 cups milk
- 2/3 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- butter
- *for sauce
- 6 Tbsp sugar
- 2 Tbsp water
Preparation:
Butter individual pudding molds.
Heat 2 Tbsp of water in a sauce pan.
Add 6 Tbsp of sugar and simmer until the sauce is browned.
Carefully add 1 Tbsp of warm water to thin the sauce.
Pour sauce into the molds.
Put milk in a medium pan and heat to about 140 degrees F.
Dissolve sugar in the milk and add vanilla extract.
Stop the heat.
Lightly beat eggs in a bowl.
Gradually add warm milk in the egg mixture.
Run the egg mixture through a strainer.
Scoop out some bubbles from the surface of the egg mixture.
Pour egg mixture over the sauce in the molds.
Place the pudding molds in a steamer and steam on low heat for about 15-20 minutes or until cooked through. Stop the heat and let them cool.
Remove pudding from the molds and serve on plates.
Heat 2 Tbsp of water in a sauce pan.
Add 6 Tbsp of sugar and simmer until the sauce is browned.
Carefully add 1 Tbsp of warm water to thin the sauce.
Pour sauce into the molds.
Put milk in a medium pan and heat to about 140 degrees F.
Dissolve sugar in the milk and add vanilla extract.
Stop the heat.
Lightly beat eggs in a bowl.
Gradually add warm milk in the egg mixture.
Run the egg mixture through a strainer.
Scoop out some bubbles from the surface of the egg mixture.
Pour egg mixture over the sauce in the molds.
Place the pudding molds in a steamer and steam on low heat for about 15-20 minutes or until cooked through. Stop the heat and let them cool.
Remove pudding from the molds and serve on plates.
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