Egg Custard Pudding
Steamed-baked egg and milk custard with a caramel base.
Ingredients
fine sugar (for caramel)
100 g
water (for caramel)
20 g
eggs
3
egg yolks
3
milk
500 g
fine sugar (for custard)
80 g
Instructions
1
Make the caramel
Place the fine sugar and water for the caramel in a saucepan and heat over low flame without stirring, cooking until the color gradually turns yellow. Pour the hot syrup into the bottom of the mold while still warm, and let it cool until set.
2
Make the custard
Combine the milk and fine sugar for the custard in a saucepan and heat until the sugar is fully dissolved. Beat the eggs and egg yolks together, then stir them into the milk mixture. Strain the egg mixture through a fine sieve before combining it with the milk.
3
Bake
Gently pour the custard into the mold. Add two cups of hot water to the baking tray and bake using a water-bath (steamed-bake) method. Bake at 160°C for about 1 hour, until the surface of the custard feels springy when touched.
