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1
I noted originally to use 4 go of agar, but I have heard from a few people that it was not enough to harden the pudding.
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2
So I revised it to 5 g.
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3
Make the caramelized sugar.
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4
In a sauce pan over high heat, boil the sugar and water down without stirring until it browns.
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5
The color of the sugar should become something close to these photos.
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6
Once it starts to smoke, bubbles form and the liquid becomes brown, remove from heat.
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7
Move the sauce pan over the sink and pour boiling water.
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8
It will splash, so be careful!
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9
When it is still hot, add the butter and maple syrup then mix it well with a wooden spatula.
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10
Now the caramelized sugar is done.
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11
In a pan, combine the agar and sugar with a wire whisk and mix well.
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12
Once it is mixed, add the milk and mix some more.
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13
Warning: Do not heat it yet.
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14
In a bowl, combine the eggs, condensed milk and maple syrup.
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15
When it is well mixed, strain through a colander and pour it into a pan.
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16
This is the first step in making the pudding rich and sweet.
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17
Warm the milk mixture over low heat and mix it slowly with a wooden spatula.
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18
It takes about 5 minutes to warm up.
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19
Warning: the heat must be low!
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20
!
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21
When the mixture starts to form a film on the spatula or the side of the pan and it starts to steam, mix it for another 30 seconds then remove from the heat.
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22
Add the butter and vanilla extract.
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23
This is the second step in making the pudding rich and sweet.
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24
Pour 1 teaspoon of caramelized sugar in the pudding mold followed by the pudding mixture.
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25
Chill the pudding completely in the refrigerator and enjoy.
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26
I have tried so many times to make a pudding that has the same taste and look of Putchin Pudding, and finally succeeded.
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27
Can you see the jiggly texture?
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28
After many tries, I recreated Putchin Pudding.
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29
If you are a Putchin fan, give it a try.
