Homemade Pudding

Homemade Pudding

This is a pudding I've been making for a long time now. I like it with a reserved sweetness, lightly loose, and with a bit of richness (the pictures show oven-steamed pudding).

Ingredients: makes 6 pudding shapes

Eggs (L)
Egg yolk (L)
White sugar or granulated sugar
50 g
350 g
Heavy cream
Caramel sauce
Recipe ID: 578510


1. Preheat your oven to 160 ℃. I always preheat with my broiler tray and a bit of water.
2. Add a teaspoon of caramel sauce (Recipe ID: 578510) to each of the cups.
3. Add the whole egg, egg yolk, and sugar to a bowl and mix together. Use a whisk and mix using a left/right motion as if cutting the egg white (you're not beating it).
4. Add warmed milk (about 50℃) and mix. Add the heavy cream and mix.
5. Pour through a fine strainer twice. This will make it smooth.
6. Add to the pudding cups in even amounts. Get rid of any bubbles at the top (for a beautiful finish).
7. Steam in the oven at 150℃ for about 35 minutes. If possible, add enough water to match the height of the pudding. Areas that aren't covered in hot water can develop skim more easily.
8. Once they've cooled down, store in the refrigerator for 3 or 4 hours and it's complete.
9. Pudding made in the oven is creamy and jiggly. But firm when you eat it. I really like the firm top layer.
10. When steaming in a pot, cover with a lid (or with a cloth), add about 1 cm of water, and steam on medium heat (covering with a cloth is good). Once it comes to a boil, steam on low heat for 3 minutes, then turn the heat off and let sit for 20 minutes. The rest is the same from step 8 above.
11. Pot steaming gives you a soft creaminess. A very smooth and elegant feel and taste.
12. Please use whatever you like for the sugar. White sugar makes for a nice richness. Granulated makes for a light taste. I like a simple taste so I don't use them, but if you like, you can add vanilla extract and vanilla beans.
13. As this is a loose pudding, you can't remove it from its container. If you want to remove it from the container please change the amount of milk used from 350 ml to 250 ml.

Story Behind this Recipe

In the process of making a pudding cake, I really got into pudding. I like the feel when you put it in your mouth. So I've been making pudding everyday. I wonder how long I'll be into pudding.