Caramel Custard Pudding

Tak puashati dengan pudding caramel sebelumnya (bagi saya rasanya agak muak & ala-ala tofee).. Saya suka yg light aje.. so saya try pula resepi ni  . Saya copy paste balik kat sini ye in case saya nak refer semula

Ingredients (makes 6):

Caramel:
40g sugar
10ml hot water

Custard:
200ml fresh milk
10g sugar
½ tsp vanilla essence

1 whole egg
2 egg yolks
30g sugar

Methods: Please refer to step-by-step pictorial guide here. (updated on 15 Sep 2010)

1. Caramel: Melt sugar in a sauce pan, stir until golden brown. Once it starts bubbling, stir in hot water then remove from heat.
2. Lightly grease the moulds, then fill each mould with about 1 teaspoon of caramel. Swirl the mould to coat bottom of mould when the caramel is still hot. Set aside for later use.
3. Custard: Bring together milk and sugar, bring to boil on low heat then stir in vanilla essence. Turn the heat off and set aside for later use.
4. In a mixing bowl, lightly whisk eggs with sugar. Then pour in milk in stream, whisk rapidly until well blended.
5. Strain the mixture then fill each mould with mixture, and steam on low heat for 15-20 minutes. If using oven, place moulds in a tray then fill tray with water. Cover tray with aluminium foil. Bake at preheated oven, 140ºC for 25-30 minutes.
6. Turn the heat off, let puddings stay in the steamer or oven for further 10 minutes.
7. Chill before serving.

Tips:

To produce smooth texture custard, the mixture must be strained to remove bubbles then pour into mould gently.

Seperti biasa, saya kurangkan kandungan gula di dalam resepi setiap dessert yg saya masak.  Itupun saya rasa masih manis.  Next time saya plan nak kurgkan karamelnya & tebalkan sikit pudding tu.  Satu adunan maybe saya akan jadikan 3 je instad of 6.

Rupa sebaik masak (saya kukus 8 minit aje sbb yg sblm tu overcook, jadi berlubang-lubang). 

Yummiesss.. Okla.. terubat sikit rasa nak makan Puding Karamel.  Tapi saya akan mencuba lagi resepi lain plak sbb saya kurg suka rasa 'telur' dalam dessert.