Microwaved Custard Pudding in a Silicone Steamer
After much trial and error, I have come up with a custard pudding for my family that can be made in the microwave.
I adjusted the ingredient amounts and microwave time to make this recipe.
The microwave time is all approximate.
The time will differ depending on the season, the machine, the wattage, and the age (check on it every 30 seconds.)
When you check the pudding and the surface is hard, it's done. It will finish cooking with the residual (steaming) heat!
But if you cook it for too long, don't let it cook or steam in residual heat and let it cool. Recipe by Hisasama
Microwaved Custard Pudding in a Silicone Steamer
After much trial and error, I have come up with a custard pudding for my family that can be made in the microwave.
I adjusted the ingredient amounts and microwave time to make this recipe.
The microwave time is all approximate.
The time will differ depending on the season, the machine, the wattage, and the age (check on it every 30 seconds.)
When you check the pudding and the surface is hard, it's done. It will finish cooking with the residual (steaming) heat!
But if you cook it for too long, don't let it cook or steam in residual heat and let it cool. Recipe by Hisasama
Cooking Instructions
- 1
Place the water and sugar for the caramel into the steamer. Microwave uncovered at 500 W for 1 minute 50 seconds. When it becomes light brown, add the additional water and microwave for another 30 seconds.
- 2
# If the caramel starts to smoke, stop heating it. Even if you don't add the additional water, when it turns a caramel color, it's fine. Be careful not to burn it.
- 3
Add the ★ ingredients to a bowl and mix together to make the pudding mixture.
- 4
Pour Step 3 into Step 1, cover with a lid, and microwave for 2 minutes 20 seconds at 500 W. Let it sit while still covered (to steam) and it's done Let cool and enjoy.
- 5
If it cooks for too long it will become sour and will taste off. It's okay if it's a little bit raw before letting it steam, as it'll cook in residual heat.
- 6
If you want a thicker pudding, decrease the milk to 130 ml! It will come out different depending on the size of the egg.
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