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1
First make the caramel.
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2
Add the sugar for the caramel sauce and 1 teaspoon water into a pan.
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3
Apply heat and when the mixture turns the same color as in the photo, add 1 more teaspoon water.
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4
While still hot, pour the caramel into the bottom of the jars.
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5
You don't need to pour it in neatly.
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6
Add the whole egg and egg yolk into a bowl and beat with a whisk until a light foam begins to form.
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7
In a pan, add the milk, cream, sugar, and vanilla beans and heat up.
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8
Once the sugar has completely dissolved, it's time to go onto the next step.
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9
Add the contents of the pan from step 4 to the egg mixture from step 3 a little at a time and continue to mix.
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10
When mixed strain through a strainer once.
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11
Once strained it's time to skim off any scum.
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12
You can do this by laying a piece of baking paper over the top of the mixture and pulling it away carefully and smoothly.
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13
Do it this way and it will come off beautifully.
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14
Pour the mixture evenly into the jars or whatever container you want to use.
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15
Baked Custard Pudding: Stand the jars in a deep baking tray and fill the tray or pan with boiling water until about halfway up the jars.
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16
Bake in an oven pre-heated to 150C for 35 - 40 minutes.
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17
When you gently shake one of the jars and the custard jiggles lightly, they're ready.
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18
Steamed Custard Pudding: Cover each jar with a lid made from aluminum foil.
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19
Boil hot water in a pan (an amount that would reach halfway up the custard pudding jars) and stand the jars inside the pan.
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20
Cover the pan with a lid and leave to steam on low heat for 8 minutes.
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21
Turn off the heat and leave in the pan for another 10 minutes.
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22
Please check to see if they're done in the same way as the baked custard puddings.
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23
You should now have some delicious custard pudding Jiggle jiggle.
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24
Check out this caramel version too!
