Wednesday, April 3, 2013
Caramel Custard Pudding
I found the recipe for the most amazing custard pudding. It is also known as purin in Japan, and is similar, if not the same, as the French crème caramel.
Japanese style custard pudding generally does not include cream. I love this version without the cream because it’s not nauseating rich but still incredibly smooth, soft and creamy.
There are three methods of making custard pudding. The original recipe suggests putting the pudding moulds directly in the saucepan, filling the saucepan with hot water until halfway up the side of the moulds, and cooking it over medium heat with the lid on. The second method is to bake the custard pudding in a water bath at 150 degrees celsius in the oven.
Personally, I prefer to steam the custard pudding. I found that it is the most gentle way of cooking the custard and seems to yield consistently perfect results. As mentioned before, I don’t have a fancy steamer. I used a saucepan deep enough to accommodate the pudding moulds and a small metal rack. The metal rack is for lifting the pudding moulds above the water level. Just make sure that the water does not touch the bottom of the moulds and bottles.
Caramel Custard Pudding
(Adapted from Cookpad)
40 grams caster sugar
1 tablespoon room temperature water
2 tablespoons hot water
1 whole egg
2 egg yolks
50 grams caster sugar
350 grams milk
1 teaspoon vanilla extract
To make caramel sauce:
Note: If you are using glass bottles, make the custard first, then the caramel sauce which usually goes on top of the custard.
Place 1 tablespoon room temperature water and 40 grams sugar in a saucepan over high heat and stir until the sugar is dissolved. Bring to the boil, without stirring, for about 5 minutes or until golden. Remove from heat. Very carefully and slowly, add a tablespoon of hot water at a time to thin the caramel.
If you are using pudding moulds, lightly butter the moulds, and pour about a tablespoon of caramel sauce in the moulds.
To make custard:
Place milk in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until it just comes to the boil (small bubbles will form at edge of pan). Remove from heat.
Place the egg, egg yolks, 50 grams sugar and vanilla extract in a bowl and whisk until well combined. Gradually add the hot milk mixture, whisking to combine. Strain the mixture through a fine sieve into a jar and pour into the pudding moulds or glass bottles. Cover moulds or bottles with aluminum foil.
Place the pudding moulds or glass bottles in a steamer and steam on low heat (water should be a gentle simmer) for about 15-20 minutes or until just set. Do not overcook the custard. Surface of the custard should look set, but should still wobbles (like jelly) when you gently shake the mould or bottle. The custard will continue to set as it cools.
If you are using glass bottles, make caramel sauce while waiting for the custard to cool. Allow caramel sauce to cool slightly before pouring over custard.
Set aside to cool completely, then refrigerate until cold.
Labels: Cold Desserts