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Creamy Smooth Custard Pudding Made Easily in a Pan

Creamy Smooth Custard Pudding Made Easily in a Pan

This recipe uses a whole egg and doesn't use heavy cream. With pictures for every step. Make this authentic, smooth pudding with a frying pan and your favorite cup or mug.

Ingredients: About 8 (depending on the size of the container)

Pudding Mixture:
Whole egg
4 medium
●Granulated sugar
80 g
●Milk
670 ml
Vanilla extract (optional)
3 to 4 drops
Caramel Sauce:
▲ Water
2 tablespoons
▲Granulated sugar
30 g
Water (for adding)
2 tablespoons

Steps

1. Make the caramel sauce. Add ▲ to the pot and heat on medium.
2. After a while, it'll brown. Continue heating while stirring the pot.
3. Once it turns brown, reduce to low heat then add water to the edges of the pot. It'll splatter, so be careful not to get burned!!!
4. Stop the heat, and the caramel is complete.
5. Spoon the caramel into the containers you'll be using. Don't worry if it stiffens up at this step.
6. Make the pudding mixture. Add the ● ingredients to a pot and heat until the sugar melts. Be careful not to boil, or to let the milk develop a film.
7. Add the whole eggs and vanilla extract to a bowl and mix as if cutting the whites. Be careful not to beat the eggs.
8. Once Step 6 has cooled, add to Step 7. Mix with chopsticks, and avoid beating.
9. Send through a strainer 5 to 7 times. The more you strain, the smoother the texture will be. If you don't have a strainer, a sieve is also OK.
10. Put the pudding mixture in your cups. In a frying pan, add enough boiling water to add up to half the pudding cup's height.
11. Cover with a wet cloth to act as a lid. This will prevent water droplets from getting in the pudding. Also, leave 1 cm space between the cups and the lid.
12. If you don't have a cloth, then cover each cup with aluminum foil. Heat on low for 10 minutes, then turn off the heat and let sit for 10 minutes.
13. Remove from the frying pan. The top will be jiggly and look like it hasn't stiffened, but if you can stick a toothpick in it and it doesn't fall apart, then it's cooked.
14. Once they've cooled down, chill in the refrigerator. Your creamy pudding is complete.
15. Plastic egg-shaped containers look like something out of a restaurant, and are very cute.

Story Behind this Recipe

I wanted to make a lot of pudding with what I had at home.
Homemade is nice because you use ingredients you can trust. Uses the whole egg to not let anything go to waste, and doesn't use heavy cream to help save money.