​Egg Pudding (Egg Custard/Caramel Custard)

A  slice of heaven

This is the most popular dessert in the western world. It's origin is French. In Asia it is called Egg Pudding, in the West it is Egg Custard or Caramel Custard. Basically it is steamed custard. It's very easy to go wrong. If it is hard and dry - it's a bad one and I had many bad ones! It's richer version is called 'Crème brûlée', where cream and egg yokes are used instead of milk and whole eggs, also they have a hard caramel crust. I will add that recipe later. For now, this is how to make soft, wobbly, moist & velvety smooth 'egg pudding'.

Ingredients: 

1. Eggs 8 
2. Milk 2 cups
3. Sugar 1.5 cup
4. Salt 1tsp
5. Vanilla 1/2 tbsp. 

Caramel

Add 1/2 cup sugar in pan > heat on > melt to golden brown >

Pour in the dish > let it cover the bottom > set aside

This is how the dish should look with caramel.

Make Custard:

• Mix 8 Eggs + 1 cup sugar (more or less to suit your taste)
• In a separate bowl add Milk + Vanilla + Salt > mix gently with a hand whisk. 
• Add the milk gradually into the egg-sugar mix while gently stirring continuously until sugar is dissolved. 
• Pour the mix in the dish with caramel at the bottom through a sieve to catch any egg solids.
• Water-bath  (Bain Marie): Place the dish inside larger baking tray > fill the tray with hot water and bring the water about half way up the side of the dish. This is very important, don't skip it or your pudding will turn out like a cake!
• Oven: Preheat the oven to 150c Place in the middle of the oven for 45 minutes (depending on oven, once you made it few times you will know the correct timing). You can test it after one hour by pushing a skewer or a small knife through the middle. If it comes comes out dry and clean, it's done.  
• When the time is up, get the dish out > cool > chill in the fridge

To Serve: Run a knife around the edges, put a plate on top of the dish and be brave > quickly turn it upside down. Slide the dish up and away.

Tips: 

1. Electric blender or vigorous whisking will make the mix foamy and the pudding won't be smooth)
2. To make extra rich replace half of the milk with cream.