Mimi's Custard Pudding

Name: Mimi's Custard Pudding
Yield: 8 servings
Cuisine: American
Ingredients: 80 g Sugar (Mitr Phol); 4 tbs Water; 4 Egg yolks (Size 3); 3 Eggs (Size 3); 90 g Sugar (Mitr Phol); 500 ml Milk; 200 g Whipping cream (Arla 30%); 1 tsp Vanilla extract

Mimi @mimiiiiiiii

Bangkok, Thailand

...because she has leftover egg yolks (4) from her butter cream recipe

Mimi @mimiiiiiiii

Bangkok, Thailand

...because she has leftover egg yolks (4) from her butter cream recipe

Saved

Ingredients

8 servings

Caramel sauce
80 gSugar (Mitr Phol)
4 tbsWater
Custard
4Egg yolks (Size 3)
3Eggs (Size 3)
90 gSugar (Mitr Phol)
500 mlMilk
200 gWhipping cream (Arla 30%)
1 tspVanilla extract

Saved

Steps

1

To make caramel: put "sugar" and "water" in the pot or pan to boil I would say low to medium heat and wait until there's bubbles and it turns golden brown
2

Pour into the cups whichever whatever size or kind you have
3

For the custard part let start by beat "egg yolks" and "eggs" together until well combined but do not whisk too hard or it might become omelette later
4

Then pour "milk" and "whipping cream" and "sugar" into one pot and set it on medium heat
5

Stir until the sugar is all melted away but do not let it boil like if you are seeing some little foams around the pot that's when you know it's enough
6

Next pour (5) into (3) while whisking but don't pour it all at once but constantly doing so
7

Add "vanilla extract" and mix it in
8

Stain it to get rid of some unbeaten egg whites or whatever that isn't mixed well in previous steps
9

Pour "hot water" into baking tray and pour custard parts into the cups or glasses you prepare
10

Bake at 150C for 45-50 minutes