My Favorite Mother's Custard Pudding

Name: My Favorite Mother's Custard Pudding
Yield: 11 servings
Cuisine: American
Ingredients: 3 whole egg; 1 Egg yolk; 500 ml ◎Milk; 40 grams ◎Granulated sugar; 20 grams ◎Trehalose (or granulated sugar); 1/2 stick Vanilla Beans (or Vanilla Oil etc.); 50 grams Granulated sugar; 2 tbsp Water

cookpad.japan @cookpad_jp

My kids love custard pudding and this is the normal flavored standard recipe that I always make for them.

Don't let the egg bubble when you mix it. If air gets into the egg, it will expand while cooking. Please strain the mixture with a strainer with as tiny holes as possible. This makes it smooth. Use a paper towel to take the bubbles off the surface (For a pretty display) Since this is for kids, I didn't add alcohol, but you can add a little bit of rum for an adult flavor.
You can use store-bought caramel sauce or make it however you would like. Recipe by nao-mi

My kids love custard pudding and this is the normal flavored standard recipe that I always make for them.

cookpad.japan @cookpad_jp

My kids love custard pudding and this is the normal flavored standard recipe that I always make for them.

Saved

Ingredients

11 servings

3whole egg
1Egg yolk
500 ml◎Milk
40 grams◎Granulated sugar
20 grams◎Trehalose (or granulated sugar)
1/2 stickVanilla Beans (or Vanilla Oil etc.)
Caramel Sauce
50 gramsGranulated sugar
2 tbspWater

Saved

Steps

1

Prepare the caramel sauce. Boil some water to be used for pan steaming.
2

Line up the pudding cups on a baking tray and pour in the caramel sauce.
3

In a heat-resistant bowl, add the ◎ ingredients together with the seeds from the vanilla beans. Microwave until just before it boils.
4

Preheat the oven to 170℃.
5

Break the egg into a bowl and beat without causing it to foam. Gradually and gently pour in Step 3.
6

Strain Step 5 through a strainer with very small holes (a tea strainer etc.).
7

Cover the surface of the pudding batter very tightly with paper towels and remove the bubbles. This is very important!!
8

Gently pour Step 7 into the caramel filled pudding cups, being careful not to create bubbles. Fill the baking tray with boiling water (about 80℃).
9

Place on the lowest rack in the preheated oven and pan steam for 30 minutes at 160℃.
10

Remove from the oven. When they have cooled slightly, place them in the refrigerator to chill.
11

Baking times At 170℃ for 23 minutes, lower to 160℃ for 4 minutes, raise to 150℃ and bake for another 4 minutes. Baking it like this will make the finished product more sturdy.
12

For those with diabetes or dieting You can switch the granulated sugar with Lokanto S artificial sweetener and it will basically taste the same Lakanto S has 0 calories.
13

Caramel Sauce Heat the sugar on low in a thick pot. Once the sugar begins to melt, occasionally stir gently to help it dissolve. (if using IH convection heating, set the heat to the 3rd setting)
14

When it begins to change color, turn the heat to low and carefully swirl so it doesn't pepper. (Use IH setting: 2)
15

When the tiny bubbles begin to change into bigger bubbles, stop the heat and add 1 tablespoon of water. Stir with a spatula. Be careful not to let the water evaporate.
16

When everything has been blended in, add the remaining 1 tbsp of water and mix together. Transfer to a serving dish while it's hot.