Simple, steamed custard pudding. Steamed caramel custard pudding recipe: A quick, easy, foolproof custard pudding made with milk, egg, and sugar. That is sweet but not heavy. That is sweet but not heavy.

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An easy way to make custard pudding right on your stovetop. You'll need some ramekins or heat-tempered glass cups and a large, heavy pot or deep, heavy pan with a lid. Steamed caramel custard pudding is so easy to make and taste delicious. We can have Simple, steamed custard pudding using 7 ingredients and also 8 steps. Below is how you prepare.

Ingredients of Simple, steamed custard pudding

Guidelines. 2 of eggs.
Guidelines. 240 ml of whole milk (2 cups).
Instructions. 45 g of sugar (3 Tbsp).
Step by step. 2 pinches of salt.
Directions. 1/2 of vanilla bean (beans scraped out) or 1/2 tsp vanilla extract.
Detaile. 2 tsp of caramel or kuromitsu syrup (optional).
Directions. 4 of pudding glasses or ramekins.

This pudding is one of the easy recipe to make. It is not only decadent but is super delicious. Similar Recipes, Caramel Pudding Cherry Pannacotta Mango Pudding Sago Pudding Apple Pudding Finger Jello Broken Glass Pudding Vanilla Pannacotta Dragon Fruit & Grape Pudding This scrumptious Custard Pudding is made from simple ingredients, eggs, sugar and milk. Chill it well to enjoy the pudding. [recipe] Steamed pudding isn't the custard-like "pudding" you might assume, but actually a soft, moist, cake-like treat.

Instructions To Make Simple, steamed custard pudding

Prepare a steam bath: Use a large, heavy pot (e.g. Le Creuse/Staub) or a deep and heavy pan with a lid big enough to fit the 4 pudding glasses/ramekins. Fill it with enough water so that the water reaches about halfway up the glasses/ramekins. (Measure it with them in the pan or pot if needed). Bring the water to a simmer while you make the pudding mixture..
In a medium bowl, beat the eggs, then whisk in the milk, sugar, salt, and vanilla..
If using caramel or syrup, put about 1/2 tsp in the bottom of each pudding glass or ramekin..
Evenly fill each glass or ramekin with the pudding liquid..
Once the steam bath is simmering, lay a paper towel down in the water (to keep the pudding cups from moving). Gently place the pudding cups into the water and cover it with the lid. Bring back to a simmer if needed, but make sure its not boiling vigorously or the pudding will over cook. Let the pudding steam for 3 minutes..
After 3 minutes, turn off the heat and let the pudding sit in the pan or pot for 20 minutes without removing the lid..
After 20 minutes, remove the lid and check that the pudding has properly cooked through: it should be slightly jiggly but not liquidy. If it seems too soft, put the lid back on and let them sit for a few more minutes until done. When finished, remove the pudding cups and let them cool down..
Cover each with plastic wrap and chill in the refrigerator until ready to eat..

Steamed puddings have a long history in England as a part of Christmas celebrations. ("Bring us some figgy pudding!") For wealthy Brits, steamed puddings were lavish affairs, loaded with eggs, butter, spices and even brandy. Crack the eggs into a bowl and beat with the sugar on low speed. Do not allow the eggs to become fluffy or the pudding will have a foamy consistency. The amount of sugar can be adjusted if desired. In a small saucepan, heat milk until bubbles form around sides of pan.

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