I like to indulge my sweet tooth with custard pudding. There’s something magical about making your favorite dessert on a weekend afternoon – to me it’s custard pudding. Making dessert is fun and then you get to enjoy the homemade sweet treat. Heaven.
I love making food and always batch cooking my lunches for the following week every Sunday. With cooking, I can play around different ingredients and experiment new spices. To me, baking seems like science and chemistry. I’m just not precise or patient enough to bake well. But it doesn’t mean I don’t have a sweet tooth! When I want a treat, I like to go for custard or flan-like pudding. I’m not a fan of heavy pudding. The classic American pudding is usually a sweetened mixture thickened with cornstarch and the taste is heavy and rich. And custard pudding is made with egg yolk and milk, and is similar to flan and creme brulee. I love custard and miss that silky and smooth flavor very much. I tried this Japanese custard pudding recipe I found online (where the original recipe credit in Chinese goes to Amber) and it’s amazing. I’m totally new to baking and pastry. But this is a no bake/no gelatin recipe and is easy to make for beginners. Just mix ingredients(milk, heavy cream, sugar and egg), steam, refrigerate and it’s done! I’ve skipped the caramel part to make the recipe easier. I recently love to make this dessert from scratch when I crave something sweet.
Custard Pudding Recipe Ingredients & Instructions
– 65ml milk
– 65ml heavy cream
– 1 egg yolk
– 10g sugar (10g = 0.3oz)
– 1/2 tsp vanilla extract
– 1 ramekin/pudding container
Fill a pot with water about 1.5-inch high (the water level depends on the height of your ramekin and usually the water level should reach half of the cup) and start boiling water. Then put milk and heavy cream in a pan and heat the mixture to 50C (about 370F). Heating to the required temperature is important for this dessert. If the temperature is low, then it won’t taste like pudding. Put egg yolk and sugar in a bowl and stir them gently. When the mixture of milk and heavy cream is properly heated, pour them slowly into the bowl of egg yolk and sugar. Add vanilla extract and swirl everything together. Sieve the mixture through a strainer. Sieving makes the pudding smooth so it’s a must. Then pour the mixture into the ceramic cup. Cover the cup with foil paper and secure with a rubber band. The pot should be boiling by now, turn to low heat and place the ramekin into the pot. Steam the pudding in low heat for about 30 minutes. Chill the pudding in the fridge. Enjoy!
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