Mom's Creamy Custard Pudding

I wanted to come up with a fresh new take on a dessert using simple ingredients. I experimented with[Maple Pudding]. I think this is the best recipe so far for a creamy custard pudding.
All the directions are hints. You may think it's only a custard pudding but if you make it without cutting corners, it will be as good as any store-bought pudding.
The tip for melt-in-your-mouth pudding is to take time to steam bake at low temperature. I put some thought into the proportion of eggs to liquid, however, make sure not to over cook the pudding. Recipe by *ai*
Mom's Creamy Custard Pudding
I wanted to come up with a fresh new take on a dessert using simple ingredients. I experimented with[Maple Pudding]. I think this is the best recipe so far for a creamy custard pudding.
All the directions are hints. You may think it's only a custard pudding but if you make it without cutting corners, it will be as good as any store-bought pudding.
The tip for melt-in-your-mouth pudding is to take time to steam bake at low temperature. I put some thought into the proportion of eggs to liquid, however, make sure not to over cook the pudding. Recipe by *ai*
Cooking Instructions
- 1
Use room temperature eggs.
- 2
Stir ingredients A under low heat. Mix well until the granulated sugar melts completely. Once the liquid is warm to the touch (approx. 40-50℃) remove from heat.
- 3
Cool the liquid from Step 2 until it reaches a temperature of around 30℃. If the liquid is too warm the eggs will cook. If it is too cold it is not good either. Always make sure the temperature is around 30℃.
- 4
Mix the eggs well without whipping them. Tilt the bowl and cut into the egg whites with a linear hand movement.
- 5
Pour liquid from Step 3 gradually into the eggs from Step 4 as you continue to whisk. Once they are combined, mix well.
- 6
Strain the combined liquid from Step 5 through a fine mesh sieve or a tea strainer at least once. There will be small lumps from the egg whites. Make sure to strain these as it will make a difference in the smoothness of the pudding.
- 7
I use a tea strainer to strain the liquid from Step 6 into a measuring cup first. Then I am ready to transfer this into a heatproof pudding mold.
- 8
The small ramekin pictured here has a (6 cm diameter x 5.8 cm height) 55 ml capacity.
- 9
I strain the liquid from Step 7 into the ramekin using a tea strainer.
- 10
Place an aluminum lid over the ramekins. If your ramekins come with lids, use them instead of the foil.
- 11
Pour hot water in the baking pan and place the ramekins and steam bake in a 160℃ preheated oven for 20 minutes. Then lower the temperature down to 140℃ and continue for another 27 minutes.
- 12
Baking times will differ according to the ramekin size and individual ovens. For the mini ramekin pictured in Step 9, I them bake at 160℃ for 15 minutes then 130℃ for 15 minutes.
- 13
I explained how to steam bake these using an oven but if you wish to use a pot over a stovetop, refer to.
- 14
If the skin forms on the top and the center of the pudding jiggles when gently shaken, it is done.
- 15
This is how a freshly made pudding will look. It is barely solid.
- 16
Our electric oven is rather weak in power. Try steam baking at 140℃ for 15 minutes first and then check for doneness. If it looks like Step 15-16, it should be fine.
- 17
If you need to continue steam baking add more hot water onto the baking pan and monitor every 5 minutes. Use hot water when you steam bake initially.
- 18
Over cooking will ruin the texture of the pudding. Freshly baked pudding may be loose but when cooled it will solidify.
- 19
Cool the pudding down to room temperature then wrap firmly and cool in the refrigerator.
- 20
While waiting for the pudding to cool down, make the caramel sauce following steps fromand cool it in the refrigerator.
https://cookpad.wasmer.app/us/recipes/145037-golden-caramel-sauce
- 21
Cool the pudding in the refrigerator for 8 hours or more and you are done Top the pudding with caramel sauce and any other toppings of your choice.
- 22
The caramel sauce coated smooth creamy custard pudding tastes just like the pudding my mom used to make.
- 23
The surface is very smooth. A little further into the pudding and it is creamier and jiggly.
- 24
Even if you dig deeper with your spoon, it stays smooth and soft! It melts in your mouth.
- 25
It is a light delicious pudding made from whole eggs and milk. Try this "Melting custard pudding" made from simple ingredients.
- 26
I highly recommend[Golden caramel sauce].
https://cookpad.wasmer.app/us/recipes/145037-golden-caramel-sauce
- 27
This is a traditional patisserie style melting puddingfor maple pudding.
https://cookpad.wasmer.app/us/recipes/150786-creme-de-maple-maple-pudding
- 28
This is a creamy mocha pudding that can be made easily with gelatin
https://cookpad.wasmer.app/us/recipes/150784-cafe-mocha-pudding
- 29
This is the vanilla bean paste I always use when making desserts.
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