Image credit: Cooking with Dog
Crème caramel, flan, or caramel custard is a custard delicacy topped with a layer of clear caramel sauce, as opposed to crème brûlée, which is custard topped with a hard caramel coating. Who could possibly resist the sweet pleasures of this dessert? Try out this easy custard pudding recipe today.
Easy Custard Pudding
Image credit: Cooking with Dog
Equipment
- 4 Custard Cups 130ml
- Saucepan
- Saucepot
- Aluminium foil
- Whisk
- Strainer
- Spatula
Ingredients
Caramel
- 4 tbsp
Granulated Sugar - 1 tbsp Water
- 1 ½ tbsp Hot Water
Egg Mixture
- 2
Egg - 250 ml
Milk - 5 tbsp
Granulated Sugar
Other Ingredients
Instructions
Caramel Sauce
- Coat the inner surface of the custard cups with unsalted butter. This will make it easy to remove the pudding from the cups.
- Put the sugar and water in the pot. Heat the pot at medium heat. Let it sit until the surface becomes lightly-colored. Swirl the pot and even out the sugar liquid. Caramelize the sugar and remove the pot from the heat.
- Quickly add the hot water in 2 to 3 steps with a long-handled ladle. Tilt the pot away from you to avoid hot caramel sauce splashing and burning your hand. Swirl the pot and even out the hot caramel.
- Pour the caramel evenly into the custard cups.
Egg Mixture
- First, crack the two eggs into a bowl. Lightly beat the egg with a balloon whisk. Don’t let the tip of the whisk leave the bottom of the bowl to avoid creating too much foam.
- Add the milk and sugar in a pot. Turn on the burner. Stir with a spatula until all the sugar is dissolved. Add the milk to the beaten egg while whisking the mixture.
- Sieve the egg mixture with a fine mesh strainer. Scrape off the bottom of the strainer with a spatula. Remove any foam on the surface with a spoon.
Steaming the Egg Mixture
- Gently fill the custard cups with the egg mixture. Cover each cup with aluminum foil. The foil will prevent the surface from getting dry. It will also help steam the pudding evenly.
- Heat water in a pan and gently place the cups in it. There should be enough hot water to cover the bottom half of the cups. Put the lid on.
- Keep the water temperature just below the boiling point and steam the pudding for 18 to 20 minutes. Do not bring the water to boil otherwise the smooth texture of the pudding will be lost.
- Put kitchen gloves on and remove the custard cups. When they become cool, store them in the fridge.
- Let’s serve the custard pudding. Scrape the side of the custard cup with the tip of a knife to unmold it. Flip it into a dessert plate and voila! You can enjoy custard pudding now.
Recipe credit: Cooking with Dog
