My Secret Creamy Custard Pudding

Name: My Secret Creamy Custard Pudding
Yield: 8 servings
Cuisine: American
Ingredients: 2 large Whole egg; 2 large Egg yolk; 70 grams Granulated sugar; 300 grams Milk; 100 grams Heavy cream; 1/2 bottle Vanilla bean; 10 grams Liquor (Kirsch); 1 Caramel sauce

cookpad.japan @cookpad_jp

I really don't want to share this recipe.. But I ended up sharing it to a friend who kept pestering me. Therefore I will share it with all of you.

The cooking and steaming times in Steps 8~9 will vary. It's ideal when there is a film in top, and it seems like it will pour out when tipping the bottle to the side.
It will harden if you over steam it when cooled, so be careful!
(Since it's made in a milk bottle). For 8 small milk bottles. Recipe by ko-ko

I really don't want to share this recipe.. But I ended up sharing it to a friend who kept pestering me. Therefore I will share it with all of you.

cookpad.japan @cookpad_jp

I really don't want to share this recipe.. But I ended up sharing it to a friend who kept pestering me. Therefore I will share it with all of you.

Saved

Ingredients

8 servings

2 largeWhole egg
2 largeEgg yolk
70 gramsGranulated sugar
300 gramsMilk
100 gramsHeavy cream
1/2bottle Vanilla bean
10 gramsLiquor (Kirsch)
1Caramel sauce

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Steps

1

Place the caramel sauce into milk bottles and let cool. Refer tofor the caramel sauce.
https://cookpad.wasmer.app/us/recipes/168984-carmel-sauce-for-pudding

Carmel Sauce for Pudding
2

Add the whole eggs, egg yolks, and granulated sugar (my family uses 70 g) to a bowl and whip with an egg beater to dissolve it.
3

Add the milk, heavy cream, and the vanilla bean with the seeds scraped off to a pot. Add in the pod as well, warm to the point where it begins to bubble around the edges, and then add in the liquor..
4

Add Step 3 to the bowl from Step 2 a bit at a time so there are no inconsistencies, and mix together. (Bubbles will form if you over mix it so be careful).
5

Pass Step 4 through a strainer to make the batter smooth. (It's better to use a finely meshed tea strainer).
6

Pour the batter evenly into the milk bottles. (You can pour it in cleanly if you use a measuring cup with a spout).
7

Wrap the lids of the milk bottles with aluminum foil, place into a deep pot, add in enough water to cover about 70~80% of the milk bottles, and turn on the heat. (You can use more water).
8

Reduce to a low heat once it begins to bubble around the edges, and steam for 5 minutes. (Use the lowest heat setting. It will turn sour if you use a strong heat so be careful).
9

You can't take them out right away. Please steam them for an additional 12 minutes in the residual heat after turning off the heat. (The steaming time will vary depending on the temperature used to cook it).
10

There will be a film on the surface, and it will shake a bit. It's good when it is still a little warm~.
11

Chill in the fridge, and it is done..
12

The pudding is jiggy... I've poured the caramel sauce on top as well.
13

When making this in an oven refer to Steps 7 and 8 of the Orange Pudding -.
14

The temperature of each household oven will vary. User "Weeeek" baked hers for 20~25 minutes in the oven..