subtitle "A Tale of No Bubbles" level."★★☆☆☆
Today's recipe is the classic custard pudding!
The key is to bake it slowly at a low temperature! The cooking takes about 20 minutes, but it takes time to bake and cool, so I recommend baking it the day before you want to eat it.
The baking time will vary greatly depending on the oven and container. I wrote 40 minutes to an hour as a guide, but it's best to judge by how the pudding looks! Be sure to remember that if only the center of the custard pudding shakes when you shake it, it's finished. You can bake it successfully in any oven or container!
▽How to make caramel sauce with the microwave
1.Put ingredients( except for 1tsp of water) for caramel sauce in a heat‐resistant container.
2.Heat it in a microwave oven at 600W for 2 minutes (add 10 seconds at a time until the desired color is reached).
3. Add 1 tsp of water, being careful not to let the caramel splatter. (I recommend covering with aluminum foil and pouring water through the gap. Adding water is to prevent the caramel sauce from becoming more and more bitter as time goes on by heat.)
▽The reason why I put half granulated sugar in the eggs and half in the milk
Eggs: The granulated sugar grains cut through the egg fibers and become finer, making for a smoother pudding entirely.
Milk: The granulated sugar prevents the milk protein from coagulating and prevents it from forming a skin on the surface when it is heated.
▽Extras
I recommend you use glass containers.
If you make the pudding in a stainless steel or aluminum container, the heat will transfer quickly, and sometimes the pudding will become spongy. It depends on the type of oven, so this doesn't always happen, though.
I lined a baking pan with parchment paper because heat or vibration from the baking pan might make the pudding spongy. by Ago-chan
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Amount For 1 Diameter 18cm round mold
Time 00:30
▽Tools
one-handed saucepan
strainer
cake mold (18cm)
bowl
whisk
oven
▽Ingredients for the caramel sauce
150g granulated sugar
40ml water
2 tsp instant coffee
▽Ingredients for pudding
6 whole middle size of eggs
150g granulated sugar
750ml milk
1 tsp vanilla bean paste
▽Instructions for making caramel sauce
1.Dissolve instant coffee in water.
2.Put about 1/4 of the recipe's amount of granulated sugar in a pan and heat over medium heat.
3.When nearly half of the granulated sugar becomes transparent, add another 1/4 of the recipe's amount of the granulated sugar.
4.Repeat step③ until all the granulated sugar is dissolved.
5.When all the granulated sugar has dissolved, and the mixture has a nice caramel color, add ① at once. (At this time, place a lid or strainer on top of the pan before adding the water to prevent the caramel from splashing out.
6.Pour the caramel sauce from ⑤ into the mold to cover the entire bottom of the mold.
▽Instructions for making pudding
1.Break the eggs into a bowl, beat them with a whisk, and add half of the recipe's amount of granulated sugar.
2.Put the milk, remaining granulated sugar, and vanilla bean paste in a saucepan. And heat it over medium heat, and turn off the heat when it starts to simmer.
3.Slowly add ② to ①, stirring constantly.
4.Pour the mixture through a strainer and pour it into the mold with solid caramel sauce.
5.Bake in a preheated oven at 160°C for about 40 minutes to an hour using the water bath method. (pour hot water over a baking parchment) (It is done when only the center of the pudding shakes when you shake it.
6.The pudding is done when only the center of the pudding shakes when shaken. After baking, let it sit for a while to cool down on the table and refrigerate with plastic wrap.
▽Instructions for final touches
1. After inserting the knife along with the mold, place a plate over the mold and turn it over.
2.Remove the pudding from the mold by holding the mold and plate together in your hand and shaking them up and down. (Melted caramel will flow out, so be careful.)
◇Cookware used in the video
Portable stove
https://amzn.to/2KmV0Bf
Cake mold (18cm)
https://amzn.to/2HDcBTI
Whisk
http://amzn.to/2GRispG
Oven
https://amzn.to/2MiOXz9
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