Smooth Custard Pudding Recipe by cookpad.japan
Cooking Instructions 1 First make the caramel. Add the sugar for the caramel sauce and 1 teaspoon water into a pan. Apply heat and when the mixture turns the same color as in the photo, add 1 more teaspoon water. 2 While still hot, pour the caramel into the bottom of the jars. You don't need to pour it in neatly. 3 Add the whole egg and egg yolk into a bowl and beat with a whisk until a light foam begins to form. 4 In a pan, add the milk, cream, sugar, and vanilla beans and heat up. Once the sugar has completely dissolved, it's time to go onto the next step. 5 Add the contents of the pan from step 4 to the egg mixture from step 3 a little at a time and continue to mix. When mixed strain through a strainer once. 6 Once strained it's time to skim off any scum. You can do this by laying a piece of baking paper over the top of the mixture and pulling it away carefully and smoothly. Do it this way and it will come off beautifully. 7 Pour the mixture evenly into the jars or whatever container you want to use. 8 Baked Custard Pudding: Stand the jars in a deep baking tray and fill the tray or pan with boiling water until about halfway up the jars. 9 Bake in an oven pre-heated to 150℃ for 35 - 40 minutes. When you gently shake one of the jars and the custard jiggles lightly, they're ready. 10 Steamed Custard Pudding: Cover each jar with a lid made from aluminum foil. 11 Boil hot water in a pan (an amount that would reach halfway up the custard pudding jars) and stand the jars inside the pan. Cover the pan with a lid and leave to steam on low heat for 8 minutes. Turn off the heat and leave in the pan for another 10 minutes. 12 Please check to see if they're done in the same way as the baked custard puddings. 13 You should now have some delicious custard pudding Jiggle jiggle. 14 1 First make the caramel. Add the sugar for the caramel sauce and 1 teaspoon water into a pan. Apply heat and when the mixture turns the same color as in the photo, add 1 more teaspoon water. 1 First make the caramel. Add the sugar for the caramel sauce and 1 teaspoon water into a pan. Apply heat and when the mixture turns the same color as in the photo, add 1 more teaspoon water. 2 While still hot, pour the caramel into the bottom of the jars. You don't need to pour it in neatly. 2 While still hot, pour the caramel into the bottom of the jars. You don't need to pour it in neatly. 3 Add the whole egg and egg yolk into a bowl and beat with a whisk until a light foam begins to form. 3 Add the whole egg and egg yolk into a bowl and beat with a whisk until a light foam begins to form. 4 In a pan, add the milk, cream, sugar, and vanilla beans and heat up. Once the sugar has completely dissolved, it's time to go onto the next step. 4 In a pan, add the milk, cream, sugar, and vanilla beans and heat up. Once the sugar has completely dissolved, it's time to go onto the next step. 5 Add the contents of the pan from step 4 to the egg mixture from step 3 a little at a time and continue to mix. When mixed strain through a strainer once. 5 Add the contents of the pan from step 4 to the egg mixture from step 3 a little at a time and continue to mix. When mixed strain through a strainer once. 6 Once strained it's time to skim off any scum. You can do this by laying a piece of baking paper over the top of the mixture and pulling it away carefully and smoothly. Do it this way and it will come off beautifully. 6 Once strained it's time to skim off any scum. You can do this by laying a piece of baking paper over the top of the mixture and pulling it away carefully and smoothly. Do it this way and it will come off beautifully. 7 Pour the mixture evenly into the jars or whatever container you want to use. 7 Pour the mixture evenly into the jars or whatever container you want to use. 8 Baked Custard Pudding: Stand the jars in a deep baking tray and fill the tray or pan with boiling water until about halfway up the jars. 8 Baked Custard Pudding: Stand the jars in a deep baking tray and fill the tray or pan with boiling water until about halfway up the jars. 9 Bake in an oven pre-heated to 150℃ for 35 - 40 minutes. When you gently shake one of the jars and the custard jiggles lightly, they're ready. 9 Bake in an oven pre-heated to 150℃ for 35 - 40 minutes. When you gently shake one of the jars and the custard jiggles lightly, they're ready. 10 Steamed Custard Pudding: Cover each jar with a lid made from aluminum foil. 10 Steamed Custard Pudding: Cover each jar with a lid made from aluminum foil. 11 Boil hot water in a pan (an amount that would reach halfway up the custard pudding jars) and stand the jars inside the pan. Cover the pan with a lid and leave to steam on low heat for 8 minutes. Turn off the heat and leave in the pan for another 10 minutes. 11 Boil hot water in a pan (an amount that would reach halfway up the custard pudding jars) and stand the jars inside the pan. Cover the pan with a lid and leave to steam on low heat for 8 minutes. Turn off the heat and leave in the pan for another 10 minutes. 12 Please check to see if they're done in the same way as the baked custard puddings. 12 Please check to see if they're done in the same way as the baked custard puddings. 13 You should now have some delicious custard pudding Jiggle jiggle. 13 You should now have some delicious custard pudding Jiggle jiggle. 14 14 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tinklee's Candy Cane Fudge Tinklee's Tiger Fudge Tinklee's Butterscotch Fudge Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free Easy and Tasty Cookie Cutter Cookies Made with Pancake Mix Tinklee's Candy Cane Fudge Tinklee's Tiger Fudge Tinklee's Butterscotch Fudge Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free Easy and Tasty Cookie Cutter Cookies Made with Pancake Mix Tinklee's Tiger Fudge Tinklee's Candy Cane Fudge Stuffed Cheese Buns hair growth secret Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free Use Up Your Ripe Bananas Butter-free Banana Scones Scrambled Eggs with Ham Emily's Spinach And Artichoke Dip Basil Pesto Chicken The 3 Ingredient Cookie Tinklee's Tiger Fudge Tinklee's Candy Cane Fudge Stuffed Cheese Buns hair growth secret Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free Use Up Your Ripe Bananas Butter-free Banana Scones Scrambled Eggs with Ham Emily's Spinach And Artichoke Dip Basil Pesto Chicken The 3 Ingredient Cookie