Cooking description:
The dessert is simple, but it is important to know a few nuances, especially if you are preparing it for the first time. The milk must be cooled to room temperature. When making the caramel, you can add a few drops of lemon juice to keep the sugar from crystallizing. You cannot stir sugar. You can only slightly shake the pan or pot. Follow the recipe and you will succeed. The dessert is moderately sweet and very tender, similar to creme brulee.
Purpose: For an afternoon snack
Main Ingredient: Dairy / Milk / Eggs
Dish: Desserts / Pudding
Ingredients:
- Sugar - 180 Grams (100 grams - in caramel, 80 grams - in milk)
- Water - 40 Milliliters
- Milk - 400 Milliliters
- Eggs - 3 Pieces
- Vanilla Sugar - 1 Teaspoon
Servings: 3-4
How to make Custard Pudding
Prepare the ingredients for making the pudding.
Pour milk into a saucepan and add sugar to taste.
Add vanilla sugar. Stir milk with sugar and vanilla, heat to 45-50 degrees. Let cool to room temperature.
While the milk is cooling, prepare the caramel. To do this, preheat a heavy-bottomed skillet or pan. Pour in 100 grams of sugar and pour in 35-40 ml. water. Never stir with a spoon! Heat sugar and water over a low-medium heat. After a few minutes, the sugar will melt and begin to boil. And after another 5-6 minutes, it will gradually begin to turn yellow and then turn red. Turn off the heat immediately.
Pour the finished caramel directly into molds or pour into one mold. After 10-12 minutes, the caramel will harden.
Break the eggs into a bowl or saucepan.
Stir gently without beating. There should be no foam.
Pour eggs into a saucepan with cooled milk, stir. Then strain through a thick sieve.
Pour the milk and eggs into the caramel dish. We will bake the pudding, so pour hot water instead of boiling water into a large dish. Lay on a napkin or towel. Put a mold with caramel and milk with eggs on it. Cover the tin with foil.
Bake the pudding in the oven at 150-160 degrees for 50-60 minutes. The time depends on your oven. The pudding should thicken, but it will still shake. Check the readiness like this: insert a toothpick in the middle of the pudding. If no liquid comes out of the hole, then it is ready. Put the pudding in the cold for at least 4-5 hours, preferably overnight. As the pudding cools down, it will become more stable.
Use a sharp knife to work around the edges of the pudding pan. Then cover the dish with a plate and turn quickly. Remove the form. The pudding is ready!
The result is an unusually tasty and beautiful dessert! Enjoy your meal!