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Creamy Smooth Custard Pudding Made Easily In A Pan Recipe

Creamy Smooth Custard Pudding Made Easily in a Pan Recipe
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Serving : 8
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Prepare the ingredients before making Creamy Smooth Custard Pudding Made Easily in a Pan in your home. Then, follow these steps below to serve Creamy Smooth Custard Pudding Made Easily in a Pan for your family or friends.

Ingredients: Creamy Smooth Custard Pudding Made Easily in a Pan

  • Pudding Mixture:
  • 4 medium Whole egg
  • 80 grams ●Granulated sugar
  • 670 ml ●Milk
  • 3 to 4 drops Vanilla extract (optional)
  • Caramel Sauce:
  • 2 tbsp ▲ Water
  • 30 grams ▲Granulated sugar
  • 2 tbsp Water (for adding)

How to Make Creamy Smooth Custard Pudding Made Easily in a Pan

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Creamy Smooth Custard Pudding Made Easily in a Pan in your home by yourself.

    Step 1
  • Make the caramel sauce. Add ▲ to the pot and heat on medium.
  • Step 2
  • After a while, it'll brown. Continue heating while stirring the pot.
  • Step 3
  • 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!!!
  • Step 4
  • Stop the heat, and the caramel is complete.
  • Step 5
  • Spoon the caramel into the containers you'll be using. Don't worry if it stiffens up at this step.
  • Step 6
  • 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.
  • Step 7
  • Add the whole eggs and vanilla extract to a bowl and mix as if cutting the whites. Be careful not to beat the eggs.
  • Step 8
  • Once Step 6 has cooled, add to Step 7. Mix with chopsticks, and avoid beating.
  • Step 9
  • 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.
  • Step 10
  • 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.
  • Step 11
  • 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.
  • Step 12
  • 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.
  • Step 13
  • 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.
  • Step 14
  • Once they've cooled down, chill in the refrigerator. Your creamy pudding is complete.
  • Step 15
  • Plastic egg-shaped containers look like something out of a restaurant, and are very cute.
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