Nogluten Recipes

Mom's Creamy Custard Pudding Recipe

Mom's Creamy Custard Pudding Recipe
Posted at :
Posted by :
Print Recipe

Prepare the ingredients before making Mom's Creamy Custard Pudding in your home. Then, follow these steps below to serve Mom's Creamy Custard Pudding for your family or friends.

Ingredients: Mom's Creamy Custard Pudding

  • 110 grams Eggs
  • 500 ml A. Milk (or substitute 1/3 with heavy cream)
  • 60 grams A. Granulated sugar...
  • 1/2 bean, 2/3 teaspoon of paste A. Vanilla bean or Vanilla bean paste
  • 1 Caramel Sauce

How to Make Mom's Creamy Custard Pudding

If you have prepared the ingredients needed, now time to start cooking. There are 29 steps you must follow to make Mom's Creamy Custard Pudding in your home by yourself.

    Step 1
  • Use room temperature eggs.
  • Step 2
  • Stir ingredients A under low heat. Mix well until the granulated sugar melts completely. Once the liquid is warm to the touch (approx. 40-50℃) remove from heat.
  • Step 3
  • Cool the liquid from Step 2 until it reaches a temperature of around 30℃. If the liquid is too warm the eggs will cook. If it is too cold it is not good either. Always make sure the temperature is around 30℃.
  • Step 4
  • Mix the eggs well without whipping them. Tilt the bowl and cut into the egg whites with a linear hand movement.
  • Step 5
  • Pour liquid from Step 3 gradually into the eggs from Step 4 as you continue to whisk. Once they are combined, mix well.
  • Step 6
  • Strain the combined liquid from Step 5 through a fine mesh sieve or a tea strainer at least once. There will be small lumps from the egg whites. Make sure to strain these as it will make a difference in the smoothness of the pudding.
  • Step 7
  • I use a tea strainer to strain the liquid from Step 6 into a measuring cup first. Then I am ready to transfer this into a heatproof pudding mold.
  • Step 8
  • The small ramekin pictured here has a (6 cm diameter x 5.8 cm height) 55 ml capacity.
  • Step 9
  • I strain the liquid from Step 7 into the ramekin using a tea strainer.
  • Step 10
  • Place an aluminum lid over the ramekins. If your ramekins come with lids, use them instead of the foil.
  • Step 11
  • Pour hot water in the baking pan and place the ramekins and steam bake in a 160℃ preheated oven for 20 minutes. Then lower the temperature down to 140℃ and continue for another 27 minutes.
  • Step 12
  • Baking times will differ according to the ramekin size and individual ovens. For the mini ramekin pictured in Step 9, I them bake at 160℃ for 15 minutes then 130℃ for 15 minutes.
  • Step 13
  • I explained how to steam bake these using an oven but if you wish to use a pot over a stovetop, refer to.
  • Step 14
  • If the skin forms on the top and the center of the pudding jiggles when gently shaken, it is done.
  • Step 15
  • This is how a freshly made pudding will look. It is barely solid.
  • Step 16
  • Our electric oven is rather weak in power. Try steam baking at 140℃ for 15 minutes first and then check for doneness. If it looks like Step 15-16, it should be fine.
  • Step 17
  • If you need to continue steam baking add more hot water onto the baking pan and monitor every 5 minutes. Use hot water when you steam bake initially.
  • Step 18
  • Over cooking will ruin the texture of the pudding. Freshly baked pudding may be loose but when cooled it will solidify.
  • Step 19
  • Cool the pudding down to room temperature then wrap firmly and cool in the refrigerator.
  • Step 20
  • While waiting for the pudding to cool down, make the caramel sauce following steps fromand cool it in the refrigerator.
  • Step 21
  • Cool the pudding in the refrigerator for 8 hours or more and you are done Top the pudding with caramel sauce and any other toppings of your choice.
  • Step 22
  • The caramel sauce coated smooth creamy custard pudding tastes just like the pudding my mom used to make.
  • Step 23
  • The surface is very smooth. A little further into the pudding and it is creamier and jiggly.
  • Step 24
  • Even if you dig deeper with your spoon, it stays smooth and soft! It melts in your mouth.
  • Step 25
  • It is a light delicious pudding made from whole eggs and milk. Try this "Melting custard pudding" made from simple ingredients.
  • Step 26
  • I highly recommend[Golden caramel sauce].
  • Step 27
  • This is a traditional patisserie style melting puddingfor maple pudding.
  • Step 28
  • This is a creamy mocha pudding that can be made easily with gelatin
  • Step 29
  • This is the vanilla bean paste I always use when making desserts.
Mom's Creamy Custard Pudding Reviews

Add your opinion about Mom's Creamy Custard Pudding Recipe above or tell your story when cooking Mom's Creamy Custard Pudding in your home.

Recipe Related to Mom's Creamy Custard Pudding
Posted at : December 26, 2016, 12:58 pm
Posted by : Carrie Ann
Cooking Time : 30 minutes
Serving : 2
Sugar Free Blueberry Sauce Sugar Free Blueberry Sauce
Posted at : December 26, 2016, 1:20 pm
Posted by : cookpad.japan
Serving : 3
For Lunch Boxes - Spinach Butter Sauté For Lunch Boxes - Spinach Butter Sauté
Posted at : December 26, 2016, 4:46 pm
Posted by : cookpad.japan
Scrumptious easy to make pizza toast. Scrumptious easy to make pizza toast.
Posted at : December 26, 2016, 4:23 pm
Posted by : Karl
Cooking Time : 7 minutes
Serving : 1
Easy Adult Cider Stuffing Easy Adult Cider Stuffing
Posted at : December 26, 2016, 3:28 pm
Posted by : ChefDoogles
Cooking Time : 10 minutes
Serving : 6

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z