New Recipe MeltinYourMouth Custard Pudding Savory Delicious

Fast recipe ultimate Melt-in-Your-Mouth Custard Pudding easy, yummy, practical.

9 ingredients, 17 steps, cooking Melt-in-Your-Mouth Custard Pudding

Hi all, at this time you get make recipe Melt-in-Your-Mouth Custard Pudding with 9 ingredients and 17 steps. Below this is how to make it, please read carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 9 ingredients and 17 stages of easy cooking Melt-in-Your-Mouth Custard Pudding.

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Ingredients all Melt-in-Your-Mouth Custard Pudding

1. You need : Caramel.
2. It’s : Granulated sugar.
3. Prepare : Boiling water.
4. You need : Custard.
5. You need : Double cream.
6. Prepare : Milk.
7. It’s : Egg yolks (large).
8. Prepare : Granulated sugar.
9. You need : Vanilla essence.

If all cooking materials Melt-in-Your-Mouth Custard Pudding it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

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Step by Step Cooking Melt-in-Your-Mouth Custard Pudding

1. Put the granulated sugar in a small saucepan and dissolve over medium heat. After completely dissolving, it will start to brown and bubble. When it bubbles a lot, remove from heat. brqq
2. Place the pan in a bowl filled with cold water for 2 seconds and remove the pan from the water immediately. brqq
3. Add 60 ml of water little by little and stir well with a wooden spatula. While doing this the caramel boils fiercely and releases a lot of steam so be careful. brqq
4. After adding all the water the caramel settles like this. brqq
5. While it is hot pour the caramel into the glass jars and chill them in the fridge to set. If you pour the custard pudding mixture before the caramel sets, the pudding will get mixed with the sauce. So set the caramel first. brqq
6. Put the double cream and milk in a sauce pan and heat to 50℃. Do not overheat. Turn off the heat when the temperature has reached 50℃. brqq
7. Put the egg yolks and granulated sugar into a bowl and beat with a hand whisk. brqq
8. Add the Step 6 mixture into the Step 7 eggs little by little and continue to stir constantly. At first add a little mixture at a time because the egg yolks make lumps. brqq
9. After combined, add a few drops of vanilla essence. Strain the mixture through a fine sieve. brqq
10. After straining, remove the little bubbles on the surface with paper towels. This will allow the finished pudding to have a smoother texture. brqq
11. Remove the chilled jars from the fridge. Pour the custard pudding mixture gently into each jar without making bubbles. brqq
12. Boil water in a pan large enough to accommodate all jars. This pan needs a lid too. Fill the pan with water up to 1/2 to 1/3 full. brqq
13. To avoid the hot water from splashing into the inside of the jars cover the jars with aluminum foil. brqq
14. After bringing it to a boil, turn off the heat. Arrange the jars in the pan and cover with a lid. Steam for 13 to 17 minutes over a low heat. brqq
15. After steaming, take one out and uncover it. Shake the jar and if the pudding surface looks runny you need steam it longer. brqq
16. If the surface looks thick and moves gently it is done. Uncover to cool. After cooling, chill in the fridge for 4 hours. brqq
17. This is very soft custard pudding so be careful if you have to them carry around. They are so fragile. brqq
18. Finish and Enjoy.

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