Caramel custard pudding
What kind of dish is Caramel custard pudding??
This is a recipe for caramel custard pudding baked in the oven.
Usually, puddings are made by heating them in a steamer set on a gas stove, or by steaming them by placing pudding molds in a frying pan filled with hot water.
With these methods, the temperature of the egg mixture can rise to over 100°C, which can cause air bubbles to form inside the pudding.
If you want a pudding with a smooth texture, you need to be careful not to let the egg mixture boil.
When you make it in the oven, the pudding will have a smooth texture without any air bubbles.
Points of making pudding
The taste of the caramel sauce changes depending on how browned the sugar is. If you heat it too much, it will become bitter. Aim for a beautiful caramel color.
Pour the caramel sauce into the pudding mold and wait for a while until it hardens.
At this time, do not put the mold in the refrigerator so that it does not get cold. If the mold is cold, the temperature of the egg mixture will drop when you pour it in later.
If the caramel sauce is still liquid after 20 minutes in the mold, you will need to reheat the caramel sauce, otherwise the egg mixture will mix with the caramel.
My pudding recipe has a 1:1 ratio of eggs and milk (heavy cream). If there is too much liquid, the pudding will not harden.
Heavy cream is called “nama cream” in Japan. I use plant-based nama cream, but you can also use animal-based nama cream. You can also use milk instead of nama cream.
If the milk and cream are cold, it will take longer to heat the pudding. Take it out of the refrigerator a few hours before you start cooking.
The best temperature for heating milk is 60°C. If it’s too high, the egg mixture will coagulate.
When heating in the oven, put plenty of boiling water in the baking tray. If there’s too little water, the top and bottom of the mold will take different amounts of time to cook.
If you keep a few points in mind, you can make a delicious pudding that tastes just like it was bought at a sweets shop.
I whip the remaining heavy cream and top the pudding with it. Spending a relaxing afternoon eating pudding makes me feel happy(*ˊᵕˋ)♡‧₊
NUTRITION FACTS of Caramel custard pudding
217 kcal Protein 7.5g Fat 8.3g Carb 28.3g Salt Equivalent 0.3g
INGREDIENTS For Caramel custard pudding (7servings：The WECK glass container is 160cc.)
- Sugar 60g
- Water 20g
- Low-fat milk 480g
- Sugar 100g
- Vanilla essence moderate amount
- Nama cream (Vegetable-based low-fat heavy cream) 80g
- 4 Eggs
Caramel custard pudding COOKING INSTRUCTIONS
Caramel
① Heat the sugar in a pan.
② When it turns brown to your liking, turn off the heat.
③ Turn off the heat and add water.
Be careful as it may splatter the moment you pour water into the caramel.
④ Bring the caramel to a boil again.
⑤ When large bubbles appear in the caramel, remove from heat and quickly pour into a heat-resistant container.
The concentration is good so that it hardens in about 1 minute after being put into the mold.
Egg Liquid
※Preheat the oven to 140 degrees. (140 degrees Celsius is 284 degrees Fahrenheit.)
⑥ Mix milk and sugar and heat in the microwave for 2 minutes. Make sure the milk reaches around 60 degrees.
⑦ Beat the eggs and add the heavy cream and vanilla extract. At this time, stir carefully to avoid bubbles.
In winter, take the eggs and heavy cream out of the refrigerator a few hours before cooking to prevent the batter from getting too cold.
⑧ Gently mix the milk into the egg mixture.
⑨ Strain the egg mixture through a colander.
⑩ Pour the egg mixture into a heat-resistant container.
⑪ Place the containers on a baking tray and cover loosely with aluminum foil.
⑫ Fill the baking baking tray with plenty of hot water use a teapot.
It is dangerous to carry a baking tray filled with hot water. After placing the baking tray in the oven, pour in the hot water.
⑬ Bake for 40 minutes in the middle rack of an oven preheated to 140°C.
⑭ It’s okay if the surface of the pudding is a little soft. Remove from oven and cool.
⋈*The oven I use is Toshiba’s “Ishigama Dome”. I like that it won’t break even after 10 years of use and is easy to clean.
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