Custard Pudding in a Sauce Pan

Name: Custard Pudding in a Sauce Pan
Yield: 2 servings
Cuisine: American
Ingredients: 1 ●Egg; 130 ml ●Milk; 2 tbsp ●Sugar; 1 dash ●Vanilla extract; 1 tablet per pudding Caramel Tablet; 1 dash Whipped cream

cookpad.japan @cookpad_jp

This is the custard pudding that my mother always made using a pot as a double boiler. My kids also love this pudding so I changed it to use smaller amounts of ingredients.

The point is the amount of boiling water and the 7 minute + 7 minute rule! If you follow this rule you will get a jiggly and delicious pudding. If the container is too big, it will take too long for the pudding to harden. This is why this recipe makes a perfect 2 containers of pudding. If you want to make more, simply double the ingredients. Recipe by Toiroiro

This is the custard pudding that my mother always made using a pot as a double boiler. My kids also love this pudding so I changed it to use smaller amounts of ingredients.

cookpad.japan @cookpad_jp

This is the custard pudding that my mother always made using a pot as a double boiler. My kids also love this pudding so I changed it to use smaller amounts of ingredients.

Saved

Ingredients

2 servings

Egg Mixture:
1●Egg
130 ml●Milk
2 tbsp●Sugar
1 dash●Vanilla extract
1tablet per pudding Caramel Tablet
1 dashWhipped cream

Saved

Steps

1

Beat the egg in a bowl. Add milk and sugar to a small saucepan and warm on low heat to bring the milk to body temperature and dissolve the sugar.
2

Add the sugared milk gradually into the bowl from Step 1. Make sure to continuously stir. Then, strain it 1 or 2 times to make smooth. (Strain it at least once).
3

Put the caramel tablet into a heat-resistant container, and pour in the egg mixture from Step 2. Remove the bubbles from the surface and cover with a lid or aluminum foil.
4

Place the containers from Step 3 into a saucepan and fill the pan with water until halfway covering the containers. Temporarily remove the containers and bring the water to a boil.
5

When the water boils, lower the heat to low, put in the containers, and tightly cover with a lid for 7 minutes. Turn off the heat and let sit, covered, for 7 more minutes.
6

Remove from the pot, remove the lid. If the surface is plump and inflated, and if it jiggles slightly when shaken , then it's done. If it needs to harden some more, then heat again 1 minute at a time.
7

This container is cute but of course you can use a regular heat-resistant one. It also tastes good when you top with caramel sauce or maple syrup.
8

Decorate with whipped cream if you'd like. It's perfect as an afternoon snack for guests!
9

If you don't have caramel tablets, I have uploaded the directions for making caramel sauce.
https://cookpad.wasmer.app/us/recipes/144130-caramel-sauce-for-custard-cream

Caramel Sauce for Custard Cream