Custard Egg Pudding
Custard Egg Pudding is a delicious, easy-to-make dessert that can be enjoyed by people of all ages. This creamy and rich pudding is made with simple ingredients you probably already have in your kitchen. It's an ideal dessert for the whole family, which appeals to both children and adults.
Custard Egg Pudding is a testament to the enduring appeal of simple, comforting desserts its rich history and the ease with which it can be made using common kitchen ingredients have secured its place as a beloved treat across generations and cultures whether enjoyed on its own or as part of a more elaborate dessert, custard remains a timeless favorite.
- 70 grams Granulated sugar
- 15 ml Water
- 30 ml Hot water
- 3 Large eggs, at room temperature
- 4 grams Vanilla extract
- 60 grams Granulated sugar
- 360 ml Whole milk
In a small saucepan, combine 70g of granulated sugar and 15ml of water.
Place the saucepan over medium-low heat and cook without stirring until the sugar turns golden brown. This should take a few minutes, so be patient and avoid stirring.
If you really must stir, gently swirl the pot instead of using any utensils.
Once the sugar has reached a golden brown color, remove the saucepan from the heat.
Carefully add 30ml of hot water to the caramelized sugar, stirring gently. Be cautious as the mixture might bubble up.
Divide the caramel evenly into four oven-safe cups, pouring it immediately so that it flows easily.
Gently swirl the cups to ensure the caramel coats the bottom evenly. Set them aside while you prepare the pudding mixture.
In a large bowl, beat 3 large eggs until well combined.
Add 4g of vanilla extract and 60g of granulated sugar to the beaten eggs. Mix until the sugar dissolves.
Gradually add 360ml of whole milk to the egg mixture, warming it slightly if necessary. You can heat the milk on the stove until it begins to boil.
Once the mixture is well mixed, strain it through a mesh strainer to remove any unwanted clumps.
Pour the pudding mixture into the four cups, filling them evenly.
Place the cups in a deep baking dish, as we will be using the bain-marie method.
Pour boiling water into the baking dish, filling it about halfway. This will ensure a smooth and consistent texture for the custard.
Preheat your oven to 150 degrees Celsius (300 Fahrenheit).
Carefully transfer the baking dish with the cups into the oven and bake for around 45 minutes or until the custard is cooked without being liquid.
Once cooked, remove the cups from the water bath and let them cool slightly.
Refrigerate the cups for at least two hours to chill and set the custard.
You can enjoy the caramel pudding directly from the cups once they have completely cooled, or if you prefer, you can invert them onto serving plates for a delightful presentation.
The longer you leave them in the refrigerator, the easier it will be to remove them.
A simple recipe for a delicious caramel pudding. I hope you enjoy making and savoring this delightful dessert.
Servings: 4 ServingCalories:300kcalTotal Fat:9gSaturated Fat: 3gCholesterol:180mgSodium:120mgPotassium:231.99mgTotal Carbohydrate:38gProtein:10gVitamin A: 452IUCalcium: 194mgIron: 1mg
- With fresh fruit: Slice up some fresh fruit, such as strawberries, raspberries, or peaches, and spoon them over the top of the custard for a refreshing and colorful presentation.
- With whipped cream: Dollop a spoonful of freshly whipped cream on top of the custard for a rich and creamy contrast.
- With a drizzle of chocolate: Drizzle some melted dark chocolate over the top of the custard for a decadent touch.
- With a sprinkle of spices: Add a pinch of cinnamon, nutmeg, or cardamom to the custard for a warm and aromatic flavor.
Eating is a shared experience, a delight, and a passion for me. I think it's important to consume tasty, nutritious food that tastes wonderful. My meals are easy to make and work with a variety of schedules. You'll discover protein-rich main meals, keto breakfasts, low-carb supper ideas, and more!
