Most of the time, the reason behind my cooking is because there is something I am craving, but am unable to get elsewhere or at the moment. Thus, the reason why I ended up making this last night. I had to do a bit of tweaking with the steaming time, but overall, it turned out pretty great. Let’s get to the recipe, shall we?
1/3 Cup Sugar (for the caramel)
15 mL + 30 mL water (for the caramel)
400 mL milk
1/2 Cup Sugar (or less, if preferred)
Vegetable oil (greasing the ramekins)
4-6 ramekins (depending on its size)
Start off by greasing your ramekins with a tiny amount of vegetable oil. This is just to prevent your custard pudding from sticking to the ramekin when trying to remove it.
To make the caramel, place 1/3 cup of sugar into a sauce pan and add in 15 mL water. Allow it to dissolve at low heat, and when it changes colour, and 30 mL of hot water, and swirl the pot around to ensure there are no clumps of caramelized sugar. Divide the caramel between the ramekins and set aside.
To make the custard, dissolve about 1/2 cup of sugar with milk. I didn’t have any milk at the time, except for soy milk so that’s what I ended up using. If you decide to use a flavoured soy milk, you can use less sugar as the soy milk is already sweetened.
Next, add the 3 eggs into a mixing bowl, and whisk until blended. Pour in your milk-sugar mixture into the bowl of beaten eggs and continue to whisk until there are barely any clumps of egg whites. To ensure that the mixture is completely smooth, pour the mixture through a sieve too catchy any egg whites you might have missed.
Now, you can divide the mixture between your ramekins and then, cover each with a piece of aluminum foil.
For steaming, there are two ways of doing it. The first one, is if you have a large stock pot that comes with a steamer. If you don’t have that, the second way is to use a large flat bottom pan with a lid. For the second way, just place a towel in the middle of the pan and add water, cover with lis and allow it boil. The towel is used to prevent the custard pudding from being overheated and to ensure it doesn’t move around too much when it boils.
Once the pot/pan boils, add in the ramekins and allow it to steam at low heat. Depending on the size of your ramekin, the steaming time will range from 10-20 minutes, so just check on it until it reaches to the texture of your liking and ensuring its cooked through.
Once down, remove from the pot/pan and let it sit at room temperature for an hour before putting in the fridge. Once cooled, place it the fridge for about 4 hours or overnight.
Once it’s ready to eat, use a knife to run around the edge of the ramekin to loosen it up. Place a small plate on top and flip over while holding onto the plate and ramekin, and give it a little shake to remove it from the mould. You will hear a distinct sound and that’s when you know it has come out. Remove the ramekin, and you’ll see a perfect custard pudding on your plate!