A recipe for a jiggly and rich cafe-style pudding, embodying Haruan's ideal. Made with simple ingredients, it's easy to prepare and boasts a perfect balance of firm texture and smooth melt-in-your-mouth consistency. Enjoy this exquisite vanilla-scented pudding at home.
Ingredients
Main Ingredients (4 servings)
Seasonings
Steps
- Prepare 4 pudding molds. If you have butter, grease the inside of the molds and arrange them on a baking sheet. Butter greasing helps the pudding release easily.
- In a pot, combine 30g sugar and 1 tbsp water. Heat over medium heat to make caramel. Important Tip: Do not stir while heating after adding water. Stirring can cause the sugar to crystallize.
- Simultaneously, boil plenty of water using an electric kettle or pot. This water will be used for both the caramel and the water bath.
- Once the caramel starts boiling and bubbling, tilt the pot or use a spatula to stir and ensure an even color.
- When the caramel turns a deep brown color, turn off the heat and carefully add 1 tbsp of hot water to stop the cooking process. Be cautious of steam. If it becomes clumpy, it's done.
- Quickly pour the caramel evenly into the 4 pudding cups before it hardens.
- Place the pudding cups with caramel into the freezer until completely set.
- In a separate pot, measure and add 60g sugar, vanilla bean paste (about half a teaspoon), 150cc milk, and 100cc heavy cream.
- Heat the pot and stir occasionally to completely dissolve the sugar, heating until just before boiling. Stirring is important.
- If there's any caramel left in the pot used for caramel making, add a small amount of milk and reheat to create a caramel milk sauce.
- Crack 2 eggs and 1 egg yolk into a bowl. Whisk gently by moving the whisk around the bottom of the bowl, avoiding incorporating too much air. Adding an egg yolk contributes to a firmer pudding texture.
- Gradually add the warmed milk and sugar mixture to the beaten eggs while stirring.
- Strain the pudding mixture through a fine-mesh sieve to remove any eggy lumps and achieve a smooth consistency. Straining significantly improves the pudding's texture.
- Preheat your oven to 140°C (285°F).
- Pour the strained pudding mixture evenly into the chilled pudding cups.
- Place the pudding cups on a baking sheet and put them into the preheated oven.
- After placing the cups in the oven, carefully pour hot water into the baking sheet until it reaches about half the height of the molds, creating a water bath. Pouring the water after placing the baking sheet in the oven reduces the risk of burns.
- Close the oven door and bake at 140°C (285°F) for 35 minutes.
- Remove the baked puddings from the baking sheet and let them cool in the refrigerator for 3-4 hours, or preferably overnight. Chilling overnight further enhances the flavor.
- Once the chilled puddings are ready, combine 1 pack of heavy cream and 1 tbsp sugar in a bowl. Whip slowly until soft peaks form.
- Carefully unmold the pudding. Gently run a spoon around the edge of the pudding, then run it around more firmly. A firmer second pass helps release the caramel and indicates air has entered, making it easier to unmold.
- Invert the pudding onto a serving plate.
- Spoon the whipped heavy cream onto the pudding, shaping it as desired, and serve. Your pudding is now complete.
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