Let’s make the caramel sauce for custard pudding. Coat the inner surface of the custard cups with unsalted butter. This will make it easy to remove the pudding from the cups.
Put the sugar and water in the pot. Heat the pot at medium heat.
Let it sit until the surface becomes lightly-colored. Swirl the pot and even out the sugar liquid.
Caramelize the sugar like shown in the video and remove the pot from the heat.
Quickly add the hot water in 2 to 3 steps with a long-handled ladle. Tilt the pot away from you to avoid hot caramel sauce splashing and burning your hand. Swirl the pot and even out the hot caramel.
Pour the caramel evenly into the custard cups.
Let’s make the egg mixture for pudding. Crack the two eggs into a bowl. Lightly beat the egg with a balloon whisk. Don’t let the tip of the whisk leave the bottom of the bowl to avoid creating too much foam.
Add the milk and sugar in a pot. Turn on the burner. Stir with a spatula until all the sugar is dissolved.
Add the milk to the beaten egg while whisking the mixture.
Sieve the egg mixture with a fine mesh strainer. Scrape off the bottom of the strainer with a spatula. Remove any foam on the surface with a spoon. Pour the egg mixture into an easy-to-pour container.
Let’s steam the egg mixture. Gently fill the custard cups with the egg mixture.
Cover each cup with aluminum foil. The foil will prevent the surface from getting dry. It will also help steam the pudding evenly.
Heat water in a pan and gently place the cups in it. The kitchen towel will soften the heat at the bottom. There should be enough hot water to cover the bottom half of the cups. Put the lid on.
Keep the water temperature just below the boiling point and steam the pudding for 18 to 20 minutes.
Do not bring the water to boil otherwise the smooth texture of the pudding will be lost.
Put kitchen gloves on and remove the custard cups. When they become cool, store them in the fridge.
Let’s serve the custard pudding. Scrape the side of the cup with the tip of a knife. Tap the cup on a kitchen towel and make a space around the pudding.
Serve the pudding on a plate.
Recipe Notes
The color of caramel quickly changes over the heat so timing is important when adding the hot water.
I’m definitely going to try to make these. I’ve never tried anything like these before but it doesn’t seem like it’s incredibly hard so hopefully all will be well. I have eggs I need to use and thought about making a dessert and found this. Thank you in advance they look delicious I hope mine can turn out good too
I did have a few questions especially since I’ve never baked anything like this before. I have 8oz cups so would I be doubling the time they need to steam? Is it ok to use salted butter if we don’t have unsalted? Also how cool is too cool for the water to be? I know boiling is definitely too hot but I don’t want to end up setting it too low and it not steaming properly. I’m not sure what number to set it to so I can make the water hot enough but not boil it.
If you don’t have unsalted butter, you can use salted butter. The water should be just below the boiling point. If the water boils, the pudding forms small bubbles, so the texture will not be smooth. When using 8 oz cups, consider steaming them for 20 minutes for the first time, and then check the inside. Gently tilt the cup. If the center of the surface has not firmed up, steam them more. If you think it is too soft, you can also leave them in the pot after turning off the heat. The residual heat will firm up the pudding a little. Hope these tips will help you steam the pudding! 🍮😊
Combine 2 eggs, 250 ml milk, and 5 tablespoons of granulated sugar to make the egg mixture. 😊 To double the amount, change 4 pieces to 8 pieces for Servings in the ingredient section of this recipe page. 🍮
Manasi Patil
9 months ago
Can I use stainless steel glasses as custard mold?
You can make this pudding in any type of heat-resistant container. 🍮 However, stainless steel containers conduct heat more easily compared to ceramic ones, so you may need to adjust the heat and cooking time accordingly. 😊
This recipe can also be made using a loaf cake pan.😊👌 The cooking time varies depending on the container used. If the pudding seems to be cooked, try inserting a bamboo skewer into it. The bamboo skewer should come out clean without any runny custard mixture attached to it when it is ready.🍮😋
I’m definitely going to try to make these. I’ve never tried anything like these before but it doesn’t seem like it’s incredibly hard so hopefully all will be well. I have eggs I need to use and thought about making a dessert and found this. Thank you in advance they look delicious I hope mine can turn out good too
Glad to hear that you find our pudding recipe useful! 😍 If you have any questions, feel free to ask. Hope you will enjoy it soon. 🍮
I did have a few questions especially since I’ve never baked anything like this before. I have 8oz cups so would I be doubling the time they need to steam? Is it ok to use salted butter if we don’t have unsalted? Also how cool is too cool for the water to be? I know boiling is definitely too hot but I don’t want to end up setting it too low and it not steaming properly. I’m not sure what number to set it to so I can make the water hot enough but not boil it.
If you don’t have unsalted butter, you can use salted butter. The water should be just below the boiling point. If the water boils, the pudding forms small bubbles, so the texture will not be smooth. When using 8 oz cups, consider steaming them for 20 minutes for the first time, and then check the inside. Gently tilt the cup. If the center of the surface has not firmed up, steam them more. If you think it is too soft, you can also leave them in the pot after turning off the heat. The residual heat will firm up the pudding a little. Hope these tips will help you steam the pudding! 🍮😊
helloo, whats the ratio of milk, egg and sugar for the custard mixture? thank youuu
Combine 2 eggs, 250 ml milk, and 5 tablespoons of granulated sugar to make the egg mixture. 😊 To double the amount, change 4 pieces to 8 pieces for Servings in the ingredient section of this recipe page. 🍮
Can I use stainless steel glasses as custard mold?
You can make this pudding in any type of heat-resistant container. 🍮 However, stainless steel containers conduct heat more easily compared to ceramic ones, so you may need to adjust the heat and cooking time accordingly. 😊
What else can I use then?
The containers should be heat-resistant since they will be steamed. Glass custard cups or ramekins also work well. https://www.amazon.com/s?k=custard+cups
Hello I just love this recipe. My question is can I use loaf cake pan as mold
This recipe can also be made using a loaf cake pan.😊👌 The cooking time varies depending on the container used. If the pudding seems to be cooked, try inserting a bamboo skewer into it. The bamboo skewer should come out clean without any runny custard mixture attached to it when it is ready.🍮😋
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