Good Idea to Serving Extraordinary My Secret Creamy Custard Pudding

Wishing to eat My Secret Creamy Custard Pudding a best restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with useful ways on cooking a My Secret Creamy Custard Pudding like a famous chef made.

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To cook an unforgettable My Secret Creamy Custard Pudding, below are the materials needed:

1. Take 2 large of Whole egg.
2. Take 2 large of Egg yolk.
3. Take 70 grams of Granulated sugar.
4. Provide 300 grams of Milk.
5. Get 100 grams of Heavy cream.
6. Use 1/2 of bottle Vanilla bean.
7. Provide 10 grams of Liquor (Kirsch).
8. Prepare 1 of Caramel sauce.

After readying the ingridients, next you are ready to make your appetizing My Secret Creamy Custard Pudding by following the instructions on this section:

1. Place the caramel sauce into milk bottles and let cool. Refer tofor the caramel sauce. https://cookpad.com/us/recipes/168984-carmel-sauce-for-pudding.
2. Add the whole eggs, egg yolks, and granulated sugar (my family uses 70 g) to a bowl and whip with an egg beater to dissolve it..
3. Add the milk, heavy cream, and the vanilla bean with the seeds scraped off to a pot. Add in the pod as well, warm to the point where it begins to bubble around the edges, and then add in the liquor...
4. Add Step 3 to the bowl from Step 2 a bit at a time so there are no inconsistencies, and mix together. (Bubbles will form if you over mix it so be careful)..
5. Pass Step 4 through a strainer to make the batter smooth. (It's better to use a finely meshed tea strainer)..
6. Pour the batter evenly into the milk bottles. (You can pour it in cleanly if you use a measuring cup with a spout)..
7. Wrap the lids of the milk bottles with aluminum foil, place into a deep pot, add in enough water to cover about 70~80% of the milk bottles, and turn on the heat. (You can use more water)..
8. Reduce to a low heat once it begins to bubble around the edges, and steam for 5 minutes. (Use the lowest heat setting. It will turn sour if you use a strong heat so be careful)..
9. You can't take them out right away. Please steam them for an additional 12 minutes in the residual heat after turning off the heat. (The steaming time will vary depending on the temperature used to cook it)..
10. There will be a film on the surface, and it will shake a bit. It's good when it is still a little warm~..
11. Chill in the fridge, and it is done...
12. The pudding is jiggy... I've poured the caramel sauce on top as well..
13. When making this in an oven refer to Steps 7 and 8 of the Orange Pudding -..
14. The temperature of each household oven will vary. User "Weeeek" baked hers for 20~25 minutes in the oven...

Wild Mushroom Ragout with Creamy PolentaAndrew Zimmern. Find and save images from the "Pudding, Custards, & Creamy Desserts" collection by Miranda Linn (mlhall) on We Heart It, your everyday app to get lost in what you love. See more about dessert, food and sweets. Find the custard and pudding recipe you're looking for: chocolate mousse, crème brûlée, silky cream pies and tarts, and many more. This baked Japanese custard pudding, known as purin in Japan, is creamy, delicious, and easy to make!

Recipe : My Secret Creamy Custard Pudding

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