Love this scrumptious caramel egg custard pudding, made from simple ingredients that you can easily spot in your kitchen.
Ingredients: (makes 4 ramekins - 75ml each)
Caramel:
3 tbsp Sugar
1 tbsp Water
1 1/2 tbsp Hot Water
Egg mixture :
2 pcs Egg
3 1/2 tbsp Sugar
250ml Milk
1 drop Vanilla Essence
Some butter for coating the ramekins
Step by Step:
1. Firstly, to make caramel sauce : Coat inner surface of ramekins with a thin layer of butter. This will ensure easy removal of the pudding from the cups.
2. Heat up sugar and 1 tbsp water in a small pot. Using low heat to prevent burnt. Bring to boil till it turns amber color (light brown) and caramelized. Swirl the pot / stir to even out the liquid.
(Do not burn caramel into dark brown color, otherwise it will taste bitter)
3. Remove pot from the heat, quickly add 1 1/2 tbsp hot water. Becareful when hot water added in, the hot caramel may splash abit. Stir with a longer spoon to mix evenly.
4. Pour caramel into ramekins. Set aside to set, it will slightly harden.
5. To prepare egg mixture : Crack eggs into big bowl, lightly beat to combine, avoid creating too much air bubbles.
6. In a pot, heat up milk and sugar. Stir gently till sugar fully dissolved, no need to bring to a boil.
7. Add vanilla essence and milk to the beaten egg while stirring continuously.
8. Sieve egg mixture & remove any foam on the surface with a spoon. Pour egg mixture into easy-to-pour container like a jug or something similar.
9. Fill ramekins with egg mixture. Carefully transfer to steamer rack & cover each ramekins with aluminium foil.
10. Heat up water in steamer, keep water temperature just below boiling point. Place ramekins onto steamer. There should be enough hot water to cover the bottom half of the cups.
(Do not use high heat, otherwise the egg pudding will be wrinkly)
11. Steam for 18-20 mins. Remove ramekins from steamer. Set aside to cool down before storing them in fridge. Cool them in fridge at least 3 hours above.
12. To serve, scrape the side of the cup with the tip of a knife. Gently shake to release them on a dessert plate.
Happy Cooking.
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