Egg Pudding
YIELD 4 SERVINGS
Ingredients
Large eggs - 3
Sugar - to taste
Milk - 2 Cups
Vanilla extract - 1 tbsp
Cinnamon - a pinch
Instructions
Prepare the Egg Mixture:
Separate the egg whites and yolks, then beat them together until fluffy. This creates a nice base for your pudding.
To this base, add sugar and milk. Beat everything thoroughly until the mixture is homogeneous. Add vanilla extract to taste. Set aside.
Caramelize Sugar:
In a pan, create a sugar slurry by mixing sugar with a little bit of water. Start with a cold pan.
Heat the slurry, stirring until the sugar dissolves and starts to caramelize. Wait for it to turn slightly golden.
Carefully add a bit more water to achieve a flowing consistency, aiming for a light golden brown color.
Prepare the Ramekin:
Quickly pour the caramel into a ramekin, creating a thin layer at the bottom.
Place the ramekin in the fridge for about five minutes, allowing the caramel to harden and become sticky. This indicates it’s ready.
Combine and Cook:
Pour the previously prepared egg mixture over the caramel layer in the ramekin, filling it up to the top.
Steam cook the mixture in a pan until set. The timing may vary, so it’s best to check for doneness by seeing if the pudding has set firmly.
Chill and Serve:
Once cooked, allow the pudding to cool slightly before transferring it to the fridge to cool and set completely.
To serve, invert the pudding onto a plate, allowing the caramel to drizzle down the sides.
Prepare the Egg Mixture:
Separate the egg whites and yolks, then beat them together until fluffy. This creates a nice base for your pudding.
To this base, add sugar and milk. Beat everything thoroughly until the mixture is homogeneous. Add vanilla extract to taste. Set aside.
Caramelize Sugar:
In a pan, create a sugar slurry by mixing sugar with a little bit of water. Start with a cold pan.
Heat the slurry, stirring until the sugar dissolves and starts to caramelize. Wait for it to turn slightly golden.
Carefully add a bit more water to achieve a flowing consistency, aiming for a light golden brown color.
Prepare the Ramekin:
Quickly pour the caramel into a ramekin, creating a thin layer at the bottom.
Place the ramekin in the fridge for about five minutes, allowing the caramel to harden and become sticky. This indicates it’s ready.
Combine and Cook:
Pour the previously prepared egg mixture over the caramel layer in the ramekin, filling it up to the top.
Steam cook the mixture in a pan until set. The timing may vary, so it’s best to check for doneness by seeing if the pudding has set firmly.
Chill and Serve:
Once cooked, allow the pudding to cool slightly before transferring it to the fridge to cool and set completely.
To serve, invert the pudding onto a plate, allowing the caramel to drizzle down the sides.