Thursday, July 12, 2012

Caramel Custard Pudding


Ingredients (yield 4puddings)
Caramel sauce:
40g sugar
1tbsp water

250ml milk
40g sugar
1 egg
1 egg yolk
1/4tsp vanilla paste

1. Preheat oven to 175C.
2. Lightly grease moulds and set aside.
3. Pour sugar and water into a sauce pan and cook over medium low heat till it turn caramel.
4. Spoon caramel sauce into prepared moulds and set aside.
5. Simmer milk and sugar together till sugar dissolved and milk is warm.
6. In a bowl whisk egg, egg yolk and vanilla paste together.
7. Pour some warm milk into beaten egg and mix well.
8. Pour egg mixture back into warm milk and mix well.
9. Strain custard batter.
10.Pour custard into prepared moulds.
11.Steam bake pudding in preheated oven for 25mins.
12.Set aside to cool and chill in fridge.
13.Slowly loosen side, sit mould in shallow hot water to loosen the caramel base.
14.Invert pudding onto dish and serve.


Yummy Bakes said...

Hi, can i check with you on your french style sponge cupcake: can vanilla extract be replaced? No oil is used in the recipe?

thanks for sharing

Kimmy said...

Hi, I loved this custard pudding [used to use Amway premix]. Now, I going to follow yours. Thanks.

Happy Flour said...

Hi Yummy Bakes,

Very sorry for the late reply. Vanilla extract/ paste /essence also can be used. Oil was not used in french style sponge cupcake recipe.

Yummy Bakes said...

Thanks a lot Happy Flour. Hope to try it out soon.

Sadaf Afshan said...

My favourite dessert of all times. It was the first recipe that I posted on my blog. My version uses condensed milk.