Custard Pudding in a Sauce Pan

Hey everyone, it's me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Custard Pudding in a Sauce Pan. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Custard Pudding in a Sauce Pan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Custard Pudding in a Sauce Pan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Custard Pudding in a Sauce Pan is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can cook Custard Pudding in a Sauce Pan using 7 ingredients and 9 steps. Here is how you can achieve it.

This is the custard pudding that my mother always made using a pot as a double boiler. My kids also love this pudding so I changed it to use smaller amounts of ingredients.

The point is the amount of boiling water and the 7 minute + 7 minute rule! If you follow this rule you will get a jiggly and delicious pudding. If the container is too big, it will take too long for the pudding to harden. This is why this recipe makes a perfect 2 containers of pudding. If you want to make more, simply double the ingredients. Recipe by Toiroiro

Ingredients and spices that need to be Make ready to make Custard Pudding in a Sauce Pan:

1. Egg Mixture:
2. 1 ●Egg
3. 130 ml ●Milk
4. 2 tbsp ●Sugar
5. 1 dash ●Vanilla extract
6. 1 tablet per pudding Caramel Tablet
7. 1 dash Whipped cream

Steps to make to make Custard Pudding in a Sauce Pan

1. Beat the egg in a bowl. Add milk and sugar to a small saucepan and warm on low heat to bring the milk to body temperature and dissolve the sugar.
2. Add the sugared milk gradually into the bowl from Step 1. Make sure to continuously stir. Then, strain it 1 or 2 times to make smooth. (Strain it at least once).
3. Put the caramel tablet into a heat-resistant container, and pour in the egg mixture from Step 2. Remove the bubbles from the surface and cover with a lid or aluminum foil.
4. Place the containers from Step 3 into a saucepan and fill the pan with water until halfway covering the containers. Temporarily remove the containers and bring the water to a boil.
5. When the water boils, lower the heat to low, put in the containers, and tightly cover with a lid for 7 minutes. Turn off the heat and let sit, covered, for 7 more minutes.
6. Remove from the pot, remove the lid. If the surface is plump and inflated, and if it jiggles slightly when shaken , then it's done. If it needs to harden some more, then heat again 1 minute at a time.
7. This container is cute but of course you can use a regular heat-resistant one. It also tastes good when you top with caramel sauce or maple syrup.
8. Decorate with whipped cream if you'd like. It's perfect as an afternoon snack for guests!
9. If you don't have caramel tablets, I have uploaded the directions for making caramel sauce.
   
   https://cookpad.com/us/recipes/144130-caramel-sauce-for-custard-cream

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