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My Secret Creamy Custard Pudding Recipe

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

Ingredients: My Secret Creamy Custard Pudding

  • 2 large Whole egg
  • 2 large Egg yolk
  • 70 grams Granulated sugar
  • 300 grams Milk
  • 100 grams Heavy cream
  • 1/2 bottle Vanilla bean
  • 10 grams Liquor (Kirsch)
  • 1 Caramel sauce

How to Make My Secret Creamy Custard Pudding

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make My Secret Creamy Custard Pudding in your home by yourself.

    Step 1
  • Place the caramel sauce into milk bottles and let cool. Refer tofor the caramel sauce.
  • Step 2
  • Add the whole eggs, egg yolks, and granulated sugar (my family uses 70 g) to a bowl and whip with an egg beater to dissolve it.
  • Step 3
  • Add the milk, heavy cream, and the vanilla bean with the seeds scraped off to a pot. Add in the pod as well, warm to the point where it begins to bubble around the edges, and then add in the liquor..
  • Step 4
  • Add Step 3 to the bowl from Step 2 a bit at a time so there are no inconsistencies, and mix together. (Bubbles will form if you over mix it so be careful).
  • Step 5
  • Pass Step 4 through a strainer to make the batter smooth. (It's better to use a finely meshed tea strainer).
  • Step 6
  • Pour the batter evenly into the milk bottles. (You can pour it in cleanly if you use a measuring cup with a spout).
  • Step 7
  • Wrap the lids of the milk bottles with aluminum foil, place into a deep pot, add in enough water to cover about 70~80% of the milk bottles, and turn on the heat. (You can use more water).
  • Step 8
  • Reduce to a low heat once it begins to bubble around the edges, and steam for 5 minutes. (Use the lowest heat setting. It will turn sour if you use a strong heat so be careful).
  • Step 9
  • You can't take them out right away. Please steam them for an additional 12 minutes in the residual heat after turning off the heat. (The steaming time will vary depending on the temperature used to cook it).
  • Step 10
  • There will be a film on the surface, and it will shake a bit. It's good when it is still a little warm~.
  • Step 11
  • Chill in the fridge, and it is done..
  • Step 12
  • The pudding is jiggy... I've poured the caramel sauce on top as well.
  • Step 13
  • When making this in an oven refer to Steps 7 and 8 of the Orange Pudding -.
  • Step 14
  • The temperature of each household oven will vary. User "Weeeek" baked hers for 20~25 minutes in the oven..
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