Creamy Smooth Custard Pudding Made Easily in a Pan

Name: Creamy Smooth Custard Pudding Made Easily in a Pan
Yield: 8 servings
Cuisine: American
Ingredients: 4 medium Whole egg; 80 grams ●Granulated sugar; 670 ml ●Milk; 3 to 4 drops Vanilla extract (optional); 2 tbsp ▲ Water; 30 grams ▲Granulated sugar; 2 tbsp Water (for adding)

cookpad.japan @cookpad_jp

I wanted to make a lot of pudding with what I had at home.
Homemade is nice because you use ingredients you can trust. Uses the whole egg to not let anything go to waste, and doesn't use heavy cream to help save money.

Send through a strainer multiple times for a smooth texture.
If you can completely cover the frying pan with a lid, then steaming on low heat for 7 minutes and letting sit for 10 minutes works. Recipe by Korosuke*choppa-

cookpad.japan @cookpad_jp

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Ingredients

8 servings

Pudding Mixture:
4 mediumWhole egg
80 grams●Granulated sugar
670 ml●Milk
3to 4 drops Vanilla extract (optional)
Caramel Sauce:
2 tbsp▲ Water
30 grams▲Granulated sugar
2 tbspWater (for adding)

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Steps

1

Make the caramel sauce. Add ▲ to the pot and heat on medium.
2

After a while, it'll brown. Continue heating while stirring the pot.
3

Once it turns brown, reduce to low heat then add water to the edges of the pot. It'll splatter, so be careful not to get burned!!!
4

Stop the heat, and the caramel is complete.
5

Spoon the caramel into the containers you'll be using. Don't worry if it stiffens up at this step.
6

Make the pudding mixture. Add the ● ingredients to a pot and heat until the sugar melts. Be careful not to boil, or to let the milk develop a film.
7

Add the whole eggs and vanilla extract to a bowl and mix as if cutting the whites. Be careful not to beat the eggs.
8

Once Step 6 has cooled, add to Step 7. Mix with chopsticks, and avoid beating.
9

Send through a strainer 5 to 7 times. The more you strain, the smoother the texture will be. If you don't have a strainer, a sieve is also OK.
10

Put the pudding mixture in your cups. In a frying pan, add enough boiling water to add up to half the pudding cup's height.
11

Cover with a wet cloth to act as a lid. This will prevent water droplets from getting in the pudding. Also, leave 1 cm space between the cups and the lid.
12

If you don't have a cloth, then cover each cup with aluminum foil. Heat on low for 10 minutes, then turn off the heat and let sit for 10 minutes.
13

Remove from the frying pan. The top will be jiggly and look like it hasn't stiffened, but if you can stick a toothpick in it and it doesn't fall apart, then it's cooked.
14

Once they've cooled down, chill in the refrigerator. Your creamy pudding is complete.
15

Plastic egg-shaped containers look like something out of a restaurant, and are very cute.