Ingredients
- 200 ml Warm Milk
- 3 tbsp Sugar
- 1/2 tsp Vanilla
- 1 Egg (Medium Sized)
Caramel
- 2 tbsp Sugar
- 1 tsp Water
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Equipment
- Hand whisk
- Deep Wok
Instructions
Make the batter:
- Take a suitable glass bowl and add warm milk, egg, sugar, and vanilla. Use a hand mixer to whisk this mixture until it is just incorporated. Avoid overbeating this mixture. Pass this mixture through a fine sieve twice to get a smoother texture.200 ml Warm Milk, 3 tbsp Sugar, 1 Egg, 1/2 tsp Vanilla
Prepare the Caramel Mixture:
- Add 2 tablespoons of sugar and 1 tablespoon of water into a small pot and stir cook this mixture until the sugar is melted and turned into a caramel brown color.2 tbsp Sugar, 1 tsp Water
- Pour this caramel mixture into a small-sized baking pan and allow it to sit for 10 minutes. It’s time to pour the egg-milk over this layer caramel.
Cook this Mixture:
- Cover this baking pan with a foil sheet and seal its edges. Transfer this pan to a cooking pot and pour 1 ½ cup water to this pot then put on its lid. Let the pudding cook for 25 minutes on low heat.
- Remove the pudding pan from the pot and allow it to cool at room temperature then remove the foil sheet from its top. Run a sharp knife around the rim of the pudding then flip it over the serving plate.
Serve:
- Garnish as desired and serve.
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Notes
- Nothing tastes better than a fresh and chilled pudding; it is suggested to keep it in the refrigerator for 1 hour before serving.
- If you are not ready to serve, keep the egg batter ready in the refrigerator for the pudding then assemble and cook with the caramel coating when desired.
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