Sunday, September 11, 2011
Cooking with the Dog is such an addicting cooking show on youtube. After my failed attempt at their Melon Pan, I am once again determined to try out their Custard Pudding recipe.
recipe adapted from Cooking with the Dog on youtube
- makes 4 130ml/4.4fl oz molds
1 1/2- 2tbsp hot water
4 tbsp sugar
1. Coat molds with unsalted butter.
2. Put sugar and water in a pot. Heat pot on medium heat. Heat until surface becomes lightly colored.
3. Swirl the pot to even out sugar water.
4. Remove pot from heat once sugar has been caramelized.
5. Quickly add hot water into pot and swirl.
6. Pour caramel evenly into the molds.
7. Lightly whisk egg. (Keep tip of whisk touching bottom --> reduces foam)
8. Add milk and sugar in a pot. Turn on heat and stir until all sugar has been dissolved.
9. Add milk to egg while whisking the mixture.
10. Sieve egg mixture. Scrape bottom of sieve.
11. Remove foam on top with spoon.
12. Pour evenly into the molds.
13. Cover molds with aluminum foil (prevents surface from becoming dry).
14. Heat water in pan. And place molds in (water should go halfway up the molds). Turn heat down and keep water just under boil.
15. Steam for 18-20 minutes.
16. Cool and store in fridge.
17. Serve by unmolding pudding onto a plate or eating right out of the mold!
^pictures from first attempt (caramel was not cooked long enough)
I actually made this recipe a couple times since I first tried it. I'd say these are great snacks for the summer cause they are usually served chilled. The part I struggle the most with in this recipe is definitely the caramel. It's so hard to get it to the texture where it will set after you pour into the molds. Oh well, I believe practice makes perfect. And either way, the custard pudding tastes great!
Taste: 5 stars out of 5 (perfect sweetness balanced with slightly bitter caramel, egg-y)
Texture: 5 stars out of 5 (silky, smooth)