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9 ingredients, 16 steps, cooking My Favorite Mother's Custard Pudding

Good Evening every body, at this time you can make recipe My Favorite Mother's Custard Pudding with 9 ingredients and 16 steps. Below this is how to cook, please pay attention carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no 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 16 stages of easy cooking My Favorite Mother's Custard Pudding.

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Ingredients for My Favorite Mother's Custard Pudding

1. You need : whole egg.
2. You need : Egg yolk.
3. Prepare : ◎Milk.
4. You need : ◎Granulated sugar.
5. Prepare : ◎Trehalose (or granulated sugar).
6. You need : Vanilla Beans (or Vanilla Oil etc.).
7. Prepare : Caramel Sauce.
8. Prepare : Granulated sugar.
9. Prepare : Water.

If all basic ingredients My Favorite Mother's Custard Pudding it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

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Process Cooking My Favorite Mother's Custard Pudding

1. Prepare the caramel sauce. Boil some water to be used for pan steaming. brqq
2. Line up the pudding cups on a baking tray and pour in the caramel sauce. brqq
3. In a heat-resistant bowl, add the ◎ ingredients together with the seeds from the vanilla beans. Microwave until just before it boils. brqq
4. Preheat the oven to 170℃. brqq
5. Break the egg into a bowl and beat without causing it to foam. Gradually and gently pour in Step 3. brqq
6. Strain Step 5 through a strainer with very small holes (a tea strainer etc.). brqq
7. Cover the surface of the pudding batter very tightly with paper towels and remove the bubbles. This is very important!! brqq
8. Gently pour Step 7 into the caramel filled pudding cups, being careful not to create bubbles. Fill the baking tray with boiling water (about 80℃). brqq
9. Place on the lowest rack in the preheated oven and pan steam for 30 minutes at 160℃. brqq
10. Remove from the oven. When they have cooled slightly, place them in the refrigerator to chill. brqq
11. Baking times At 170℃ for 23 minutes, lower to 160℃ for 4 minutes, raise to 150℃ and bake for another 4 minutes. Baking it like this will make the finished product more sturdy. brqq
12. For those with diabetes or dieting You can switch the granulated sugar with Lokanto S artificial sweetener and it will basically taste the same Lakanto S has 0 calories. brqq
13. Caramel Sauce Heat the sugar on low in a thick pot. Once the sugar begins to melt, occasionally stir gently to help it dissolve. (if using IH convection heating, set the heat to the 3rd setting) brqq
14. When it begins to change color, turn the heat to low and carefully swirl so it doesn't pepper. (Use IH setting: 2) brqq
15. When the tiny bubbles begin to change into bigger bubbles, stop the heat and add 1 tablespoon of water. Stir with a spatula. Be careful not to let the water evaporate. brqq
16. When everything has been blended in, add the remaining 1 tbsp of water and mix together. Transfer to a serving dish while it's hot. brqq
17. Finish and Enjoy.

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