David loves desserts, especially custard puddings. So this weekend we finally got our acts together and made two batches of yummy caramel custard pudding!
It’s actually quite easy (compared to other desserts), and very tasty right out of the oven and after refrigerated.
I’m terrible at writing recipes so I stole this one from About Food. We decided to put our puddings in the oven instead of the steamer, and bake it for 25-30min at 300F. We also added a lot less sugar and used honey instead : ) David also dashed in a bit of cinnamon.
- 2 cups milk
- 2/3 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 6 Tbsp sugar
- 2 Tbsp water
Butter individual pudding molds. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsp of sugar and simmer until the sauce is browned. Carefully add 1 Tbsp of warm water to thin the sauce. Pour sauce into the molds. Put milk in a medium pan and heat to about 140 degrees F. Dissolve sugar in the milk and add vanilla extract. Stop the heat. Lightly beat eggs in a bowl. Gradually add warm milk in the egg mixture. Run the egg mixture through a strainer. Scoop out some bubbles from the surface of the egg mixture. Pour egg mixture over the sauce in the molds. Place the pudding molds in a steamer and steam on low heat for about 15-20 minutes or until cooked through. Stop the heat and let them cool. Remove pudding from the molds and serve on plates.