Basic Pudding
A classic steamed and baked pudding made with milk, eggs, sugar, and caramel.
Ingredients
milk
400 g
vanilla pod
1/4
sugar
80 g
eggs (medium size, about 200 g)
4
caramel
to taste
Instructions
1
Prepare the mold
Thinly coat a layer of butter inside the mold bowl. If you plan to eat it with a spoon, you may skip this. Place the caramel at the bottom of the bowl (see preparation method on page 67).
2
Heat the milk
Place the vanilla pod into the milk, scrape out the seeds, and add both the seeds and the pod to simmer. Add 1/3 of the sugar and dissolve.
3
Mix the eggs
Beat the eggs with a whisk together with the remaining sugar until foamy. Be careful not to break the binding quality of the eggs while whisking.
4
Bring the milk to a simmer
When bubbles start to form around the edge of the pot from step (2), remove it from the heat.
5
Combine the milk with the eggs
When pouring the mixture from step (2) into the eggs, stir gently to avoid creating foam.
6
Strain
After stirring thoroughly, pass it through a sieve to strain.
7
Pour into the mold
Slowly pour the custard from step (6) into the mold.
8
Bake in a bain-marie
Place the mold on a baking tray and add 1 cm of water to the tray. Bake in the oven at 150–160°C for 30 minutes.
9
Check doneness
Touch the surface with your hand to see if it has firmed up, or insert a bamboo skewer to test whether any raw custard still clings to it. If not, it is done.
