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1
Make a caramel sauce, referring tofor Reddish-brown caramel sauce.
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Put 3 teaspoons of caramel sauce in each container, and chill them in the refrigerator.
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Put enough water in a deep pot to come 2/3rds of the way up the sides of the pudding containers, and bring it to a boil.
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Put the ingredients in a pan and heat until it feels a bit hot to the touch while mixing it to dissolve the sugar.
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Turn off the heat.
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The liquid should be about 50C.
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7
I used vanilla bean paste this time.
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If you're using a vanilla bean, cut it in half lengthwise, scrape out the seeds inside and add the pod and the seeds into the pan.
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If you heat the liquid too much, the egg yolks may coagulate so be careful!
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Beat the yolks well in a bowl first, and add them little by little the the liquid.
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Add the rum also and mix it in.
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Try not to introduce air bubbles as you mix.
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Strain the liquid through a tea strainer.
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If you can strain it 3 times, even though it's a lot of work, it will be perfect!
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Do strain it at least once.
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If there's a film on the surface, remove it quickly using a paper towel.
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Pour the liquid into the chilled pudding containers.
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If any bubbles form on the surface, burst them by touching them quickly with the edge of a paper towel.
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If you have some food grade disinfecting alcohol spray, you can quickly spray the puddings to get rid of any surface bubbles!
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The alcohol will evaporate while the puddings are steaming.
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Turn the heat down really low under the pot full of boiling water.
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Cover the pudding containers and lower them into the water.
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If your pudding containers don't have lids, cover them tightly with aluminum foil or plastic wrap.
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Cover the pot with a lid, and steam over very, very low heat for 7 minutes.
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Turn the heat off, and leave the pot with the lid still on for 10 minutes.
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The puddings are set if they don't run when you tilt them, and the surface looks gelified.
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If they are still too liquid, turn the heat back on at a very low setting and steam the puddings a while longer.
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The heat is very low, so that you should only see a few tiny bubbles in the bottom of the pot.
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If the water is bubbling too much, shift the lid a bit so that there's a gap.
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When the puddings are cooked, take them out of the pot and let them cool down before refrigerating them.
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They are best eaten the following day, when they will have lost their eggy smell!
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32
Creamy, sublime custard pudding.
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1 teaspoon of vanilla bean paste is the equivalent of 1 vanilla bean.
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Real vanilla bean paste is packed with flavor and really convenient to use!
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The steaming time differs depending on the pan you use.
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If the pan you are using doesn't retain heat well.
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It may be better to steam the puddings 2 to 3 minutes longer.
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38
Refer tofor the caramel sauce.
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39
I'd previously written here that vanilla essence was OK too, but a real vanilla bean or vanilla bean paste are so much better so I have edited the recipe to reflect that.
