Creamy Rich Vanilla Custard Pudding
- 100 ml Heavy cream (with high fat content)
- 100 ml Milk
- 25 grams Fine granulated sugar
- 1/4 Vanilla bean (or vanilla bean paste)
- 2 Egg yolks (medium)
- 1/2 tsp Rum (white rum)
- 1 Caramel sauce (see
- Make a caramel sauce, referring tofor Reddish-brown caramel sauce.
- Put 3 teaspoons of caramel sauce in each container, and chill them in the refrigerator.
- Put enough water in a deep pot to come 2/3rds of the way up the sides of the pudding containers, and bring it to a boil.
- Put the ingredients in a pan and heat until it feels a bit hot to the touch while mixing it to dissolve the sugar.
- Turn off the heat.
- The liquid should be about 50C.
- I used vanilla bean paste this time.
- If you're using a vanilla bean, cut it in half lengthwise, scrape out the seeds inside and add the pod and the seeds into the pan.
- If you heat the liquid too much, the egg yolks may coagulate so be careful!
- Beat the yolks well in a bowl first, and add them little by little the the liquid.
- Add the rum also and mix it in.
- Try not to introduce air bubbles as you mix.
- Strain the liquid through a tea strainer.
- If you can strain it 3 times, even though it's a lot of work, it will be perfect!
- Do strain it at least once.
- If there's a film on the surface, remove it quickly using a paper towel.
- Pour the liquid into the chilled pudding containers.
- If any bubbles form on the surface, burst them by touching them quickly with the edge of a paper towel.
- If you have some food grade disinfecting alcohol spray, you can quickly spray the puddings to get rid of any surface bubbles!
- The alcohol will evaporate while the puddings are steaming.
- Turn the heat down really low under the pot full of boiling water.
- Cover the pudding containers and lower them into the water.
- If your pudding containers don't have lids, cover them tightly with aluminum foil or plastic wrap.
- Cover the pot with a lid, and steam over very, very low heat for 7 minutes.
- Turn the heat off, and leave the pot with the lid still on for 10 minutes.
- The puddings are set if they don't run when you tilt them, and the surface looks gelified.
- If they are still too liquid, turn the heat back on at a very low setting and steam the puddings a while longer.
- The heat is very low, so that you should only see a few tiny bubbles in the bottom of the pot.
- If the water is bubbling too much, shift the lid a bit so that there's a gap.
- When the puddings are cooked, take them out of the pot and let them cool down before refrigerating them.
- They are best eaten the following day, when they will have lost their eggy smell!
- Creamy, sublime custard pudding.
- 1 teaspoon of vanilla bean paste is the equivalent of 1 vanilla bean.
- Real vanilla bean paste is packed with flavor and really convenient to use!
- The steaming time differs depending on the pan you use.
- If the pan you are using doesn't retain heat well.
- It may be better to steam the puddings 2 to 3 minutes longer.
- Refer tofor the caramel sauce.
- I'd previously written here that vanilla essence was OK too, but a real vanilla bean or vanilla bean paste are so much better so I have edited the recipe to reflect that.
heavy cream, milk, sugar, vanilla bean, egg yolks, white rum, caramel sauce
Taken from cookpad.com/us/recipes/169604-creamy-rich-vanilla-custard-pudding (may not work)