Japanese Custard Pudding
For 2 persons / Time required: 3hours
Natural Cane Sugar (For caramel sauce) 4 tablespoon Refined Sugar 5 tablespoon
Water (For caramel sauce)
How to Make
Caramel sauce: Put natural cane sugar and water into the pot then turn on the medium heat. Leave it until its color changes. Stir the pot gently to completely dissolve the sugar and keep stirring until it's caramelized, then take the pot off the stove. Pour the hot water into that pot a few times quickly, keeping the pot away from you to prevent splashing of hot caramel. Stir the pot to mix well.
Spread unsalted butter evenly over the custard pudding cup. Pour the caramel sauce into the cups.
Pudding: Crack eggs into a bowl, whisk roughly to prevent bubbles. Pour milk to the pot then add refined sugar, heat them and stir until the sugar is melted. Take the pot off the stove then pour it to the bowl which has whisked egg. Mix well.
Filter all and scoop bubbles out. Pour it to a ware which is easy to divide to the cups.
Slowly pour the egg mixture into the cups. Cover each cup with aluminum foil.
Boil the water in the pan and place the cups in it, then cover the pan with a lid. Be careful that the hot water level should be half the level of the dessert cup.(The support towel will help keep the bottom of the pan from getting too hot)
Keep the water temperature not too boiling. Steam the pudding for 18-20 minutes.
Put on heat-proof gloves and remove the cups from the pan. Once it has cooled down, put it in a refrigerator.
Prepare to serve the pudding by gouging it around the cup with the tip of a knife. Stir the cup slightly to remove the pudding from the cup.
Upside down on a plate and serve.