Creamy Egg Yolk Custard Pudding – a delicious recipe with Egg yolk, Sugar, Milk, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the egg yolks and the sugar in a small saucepan and mix well.
2
Add the milk and vanilla essence to the saucepan and turn on the heat.
3
Stir while taking care not to let it boil.
4
Let the pudding mixture cool and strain through a tea strainer into small pots.
5
Cover tightly with aluminum foil.
6
Pour 1cm of water into a saucepan and bring to a boil.
7
Turn off the heat and place the pudding pots in the saucepan.
8
Add enough water to reach halfway up the pots.
9
Cover the saucepan and heat over low heat for 10 minutes.
10
Turn off the heat and wait for 10 minutes.
11
When the puddings have set, put them in the refrigerator!
12
Pour on caramel sauce and they're all done.
269
kcal
Calories
10
g
Fat
19
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3 Egg yolk, 3 tbsp Sugar, 300 ml Milk, 1 Vanilla extract.
Yes, Creamy Egg Yolk Custard Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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