Kou Kentetetsu shares a recipe for an ultimate, silky smooth pudding that you can make at home. Using a frying pan and a small amount of heavy cream, achieve a melt-in-your-mouth texture just like from a patisserie. This video provides a detailed explanation from making the caramel sauce, to the technique for a smooth custard base, and how to steam it without failure. Try this exquisite dessert that will bring smiles to your whole family!
Ingredients
Main Ingredients (5 individual puddings)
Seasonings
Cooking Basics
Steps
- In a saucepan (or frying pan), combine 40g granulated sugar and 1 tbsp water and heat over the stove. [This is the key!] Do not stir the pan while heating; heat until the edges start to caramelize.
- Once the edges begin to color, tilt the pan to spread the brown part evenly and heat until it becomes a dark brown.
- Once sufficiently colored, place the pan on a damp cloth to cool slightly.
- Add water to the caramel sauce. If it hardens, return to the heat to melt it. [This is the key!] Be careful as hot caramel can splatter when adding water; let it cool slightly before adding water.
- Pour the finished caramel sauce evenly into 5 pudding cups.
- In a bowl, add 2 eggs and mix well by cutting through the egg whites with chopsticks, without whisking. [This is the key!] Mixing with chopsticks without lifting them from the bottom of the bowl, and avoiding incorporating air, will result in a smooth finish.
- Add 60-70g granulated sugar, 200ml milk, and 50ml heavy cream to the bowl with the eggs, and mix gently without whisking. [This is the key!] Use a whisk and avoid overmixing. If you don't have heavy cream, use 250ml of milk instead.
- Place a cloth in a saucepan, add boiling water (amount not specified), and place the bowl of egg mixture in a water bath. [This is the key!] The cloth acts as a cushion, ensuring even temperature distribution.
- While in the water bath, gently stir the egg mixture to dissolve the sugar, and warm it to a lukewarm bath temperature (slightly hot to the touch when you insert your finger).
- Strain the warmed egg mixture into the pudding cups with caramel sauce. [This is the key!] Straining removes any tough parts of the egg whites, leading to a smoother pudding.
- If there are any bubbles on the surface, skim them off with a spoon.
- Bring water to a boil in a frying pan lined with a cloth, and place the pudding cups in it. [This is the key!] The water level should be about halfway up the pudding cups.
- Turn off the heat of the frying pan, cover with a cloth-wrapped lid, and steam for about 5 minutes using residual heat. [This is the key!] Wrapping the lid with a cloth prevents water droplets from falling onto the pudding.
- Once the surface has firmed up, return to heat and gently simmer over low heat, just enough for the water to be barely bubbling. [This is the key!] Avoid boiling the water too vigorously, as this can create unwanted holes ('su').
- Turn off the heat again, cover with the lid, and steam for another 5 minutes using residual heat. Repeat this process until the pudding is set.
- Once the pudding is set, place it in a bowl of cold water to cool down.
- After it has cooled to room temperature, refrigerate the pudding until thoroughly chilled.
- Once chilled and set, gently press the edge of the pudding with a spoon to help it release from the cup.
- Briefly warm the bottom of the pudding cup in a water bath (about 30 seconds) to loosen the caramel.
- Place a plate over the pudding cup, invert it, and gently shake to release the pudding onto the plate.
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