-
1
Preheat your oven to 160 C. I always preheat with my broiler tray and a bit of water.
-
2
Add a teaspoon of caramel sauceto each of the cups.
-
3
Add the whole egg, egg yolk, and sugar to a bowl and mix together.
-
4
Use a whisk and mix using a left/right motion as if cutting the egg white (you're not beating it).
-
5
Add warmed milk (about 50C) and mix.
-
6
Add the heavy cream and mix.
-
7
Pour through a fine strainer twice.
-
8
This will make it smooth.
-
9
Add to the pudding cups in even amounts.
-
10
Get rid of any bubbles at the top (for a beautiful finish).
-
11
Steam in the oven at 150C for about 35 minutes.
-
12
If possible, add enough water to match the height of the pudding.
-
13
Areas that aren't covered in hot water can develop skim more easily.
-
14
Once they've cooled down, store in the refrigerator for 3 or 4 hours and it's complete.
-
15
Pudding made in the oven is creamy and jiggly.
-
16
But firm when you eat it.
-
17
I really like the firm top layer.
-
18
When steaming in a pot, cover with a lid (or with a cloth), add about 1 cm of water, and steam on medium heat (covering with a cloth is good).
-
19
Once it comes to a boil, steam on low heat for 3 minutes, then turn the heat off and let sit for 20 minutes.
-
20
The rest is the same from step 8 above.
-
21
Pot steaming gives you a soft creaminess.
-
22
A very smooth and elegant feel and taste.
-
23
Please use whatever you like for the sugar.
-
24
White sugar makes for a nice richness.
-
25
Granulated makes for a light taste.
-
26
I like a simple taste so I don't use them, but if you like, you can add vanilla extract and vanilla beans.
-
27
As this is a loose pudding, you can't remove it from its container.
-
28
If you want to remove it from the container please change the amount of milk used from 350 ml to 250 ml.
