Recette: Custard Pudding

 

The picture on top is from the cookbook of Yumeiro Patissiere

Vanilla and Caramel’s Delicious Combination

Custard Pudding!

Using a hot water bath and baking, a nostalgic pudding. You can use fruit to decorate it a-la-mode too.

Ingredients:For 5 puddings

For the Caramel

Hot water – 40 cc (Ml)

Granulated Sugar – 100 g

For the baked egg custard

Milk – 360 cc (ml)

Fresh Cream (Double Cream) – 90 cc (ml)

Vanilla Beans – 1 or 2 (but you don’t need them, a little vanilla essence will be fine)

Eggs – 200 g (about 4 eggs worth)

Granulated Sugar – 90 g

Special Tools

Heat resistant pudding cups (dariol molds), Heat resistant tray (deep baking tray), tea towel.

Preparations

Lay the tea towel in the baking tray.

Making the Caramel

Whilst it’s on the heat, don’t take your eyes off the pot.

1.   Add the sugar and two tablespoons of water (not included in the ingredients list) to a small pan and put it on a medium heat. Now and then tilt the pan gently as it boils.

-As you add the water it might splash a bit, so really be careful not to get burnt!-

2.   When the sugar becomes a burnt, deep amber colour take it off the heat. Quickly add the hot water and stir it in whilst tilting the pan.

3.   Place the pudding cups on the tea towel on the tray. Pour the caramel mixture evenly into the cups, then place them in a refrigerator to cool.

-Advice-

-When the caramel cools it hardens, and then when it heats up it pours.You can use caramel as a sauce for various sweets.

Sugar’s burnt sweet smell is charming!-

-What makes pudding even more delicious, is a bitter-sweet caramel sauce. The sugar is burnt but, a sweet and deep flavour which can be inspiring. You can use it not just for pudding, but for ice-cream and fruit too, and adding it to hot milk is delicious! There are various ways you can use it, so have fun with caramel’s bitter-sweet taste!-

Making the egg custard.

-If you mix the egg whites and egg yolk up a lot it will be OK!-

4.   In a bowl put the eggs, whisk them using a whisk.

5.   Using a knife cut the vanilla pod, take out the seeds from inside.

-Enjoy the sweet scent of Vanilla!-

-Advice-

-The fragrance of vanilla here is the real thing!

For the fragrance of sweets we usually rely on vanilla essence, it’s made from natural vanilla. Vanilla is a vine plant, add the beans are actually seeds. Compared to vanilla essence, what’s better than the smell is that you want to use all raw ingredients for such a simple pudding. But, if you can’t get your hands on it, it’s Ok to use Vanilla essence.-

6.   In a small pan, add half the quantity of milk abd the sugar, cook it on a medium heat. Heat it until just before it boils so that the sugar dissolves.

7.   Take the small pan off the heat, add the rest of the milk and double cream to the bowl with eggs.

-Stir it gently until there are no bubbles.-

8.   Whisk it well together with a whisk.

9.   Using a ladle, pour the mixture into the pudding cups.

-Basic Traditional Pudding-

-What kind of pudding do you like?

Cream ones, fluffy ones, there are lots but this recipe where it solidifies by baking is a traditional French recipe. Use cream and fruits to decorate it a la mode to your liking!-

1.   Line up the pudding cups in the tray, and fill the tray half full with hot water. Place the tray in an 170 degree oven for 50 – 60 minutes.

When it bakes in hot water, steam is created which finishes it properly.

-Advice-

-Too much or too little water is bad, it needs to be about half of the pudding cups height.

(Oven Temperature – 170 degrees, Times – 50 – 60 minutes)-

2.   When you want to remove the pudding from the mould, use a pen knife and go once around the edge.

3.   Turn the pudding cup upside down on a plate.

4.   If the caramel sauce doesn’t run out, lightly pull the cup away.