Ingredients
- 4 medium Whole egg
- 80 grams Granulated sugar
- 670 ml Milk
- 3 to 4 drops Vanilla extract (optional)
- 2 tbsp Water
- 30 grams Granulated sugar
- 2 tbsp Water (for adding)
Instructions
- Make the caramel sauce.
- Add to the pot and heat on medium.
- After a while, it'll brown.
- Continue heating while stirring the pot.
- Once it turns brown, reduce to low heat then add water to the edges of the pot.
- It'll splatter, so be careful not to get burned!!
- !
- Stop the heat, and the caramel is complete.
- Spoon the caramel into the containers you'll be using.
- Don't worry if it stiffens up at this step.
- Make the pudding mixture.
- Add the ingredients to a pot and heat until the sugar melts.
- Be careful not to boil, or to let the milk develop a film.
- Add the whole eggs and vanilla extract to a bowl and mix as if cutting the whites.
- Be careful not to beat the eggs.
- Once Step 6 has cooled, add to Step 7.
- Mix with chopsticks, and avoid beating.
- Send through a strainer 5 to 7 times.
- The more you strain, the smoother the texture will be.
- If you don't have a strainer, a sieve is also OK.
- Put the pudding mixture in your cups.
- In a frying pan, add enough boiling water to add up to half the pudding cup's height.
- Cover with a wet cloth to act as a lid.
- This will prevent water droplets from getting in the pudding.
- Also, leave 1 cm space between the cups and the lid.
- If you don't have a cloth, then cover each cup with aluminum foil.
- Heat on low for 10 minutes, then turn off the heat and let sit for 10 minutes.
- Remove from the frying pan.
- The top will be jiggly and look like it hasn't stiffened, but if you can stick a toothpick in it and it doesn't fall apart, then it's cooked.
- Once they've cooled down, chill in the refrigerator.
- Your creamy pudding is complete.
- Plastic egg-shaped containers look like something out of a restaurant, and are very cute.
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