Custard pudding
Description
The dessert is simple, but there are a few nuances to keep in mind, especially if you're making it for the first time. Cool the milk to room temperature. When making the caramel, you can add a few drops of lemon juice to prevent the sugar from crystallizing. Do not stir the sugar. You can only gently shake the pan or pot. Follow the recipe, and everything will turn out perfectly. The dessert is moderately sweet and very delicate, similar to crème brûlée.
Instructions
- 1
Step 1
Prepare the ingredients for making pudding.
- 2
Step 2
Pour milk into a saucepan and add sugar to taste.
- 3
Step 3
Add vanilla sugar. Mix the milk with sugar and vanilla, heat to 45-50 degrees. Let cool to room temperature.
- 4
Step 4
While the milk is cooling, prepare the caramel. To do this, heat a frying pan or a thick-bottomed pot. Add 100 grams of sugar and pour in 35-40 ml of water. Do not stir with a spoon under any circumstances! Heat the sugar and water over medium-low heat. After a few minutes, the sugar will melt and begin to boil. After another 5-6 minutes, it will gradually turn yellow, then reddish. Immediately turn off the heat.
- 5
Step 5
Immediately pour the ready caramel into molds or into one mold. The caramel will set in 10-12 minutes.
- 6
Step 6
Break the eggs into a bowl or saucepan.
- 7
Step 7
Gently mix, without whisking. There should be no foam.
- 8
Step 8
Pour the eggs into the saucepan with the cooled milk, mix well. Then strain through a fine sieve.
- 9
Step 9
Pour the milk with eggs into the mold with caramel. We will bake the pudding, so pour hot water, not boiling water, into the larger mold. Place a paper towel or cloth underneath. Put the mold with caramel and milk-egg mixture on it. Cover the mold with foil.
- 10
Step 10
Bake the pudding in the oven at 150-160°C for 50-60 minutes. The time depends on your oven. The pudding should thicken, but it will still jiggle slightly. To check for doneness, insert a toothpick into the center of the pudding. If no liquid comes out of the hole, it's ready. Chill the pudding in the refrigerator for at least 4-5 hours, preferably overnight. Once cooled, the pudding will become more stable.
- 11
Step 11
Run a sharp knife along the edges of the pudding in the mold. Then cover the mold with a plate and quickly invert it. Remove the mold. The pudding is ready!
- 12
Step 12
It turned out to be an incredibly delicious and beautiful dessert!