Melt-in-Your-Mouth Custard Pudding
Melt-in-Your-Mouth Custard Pudding

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, melt-in-your-mouth custard pudding. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Melt-in-Your-Mouth Custard Pudding is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Melt-in-Your-Mouth Custard Pudding is something which I’ve loved my entire life.

This dessert smells so good when you're making it and you will not have patience to cut into it and enjoy the soft, creamy corn custard. The best Custard pudding Recipes☆Melt-in-the-mouth Texture! Today we are making angel's smooth puddings. These puddings may look firm, but the moment you take a bite it instantly melts in your mouth, leaving behind the gentle flavors of milk.

To get started with this particular recipe, we have to first prepare a few components. You can have melt-in-your-mouth custard pudding using 9 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Melt-in-Your-Mouth Custard Pudding:
  1. Take Caramel
  2. Get 190 grams Granulated sugar
  3. Get 60 ml Boiling water
  4. Get Custard
  5. Make ready 400 ml Double cream
  6. Prepare 400 ml Milk
  7. Take 6 Egg yolks (large)
  8. Prepare 95 grams Granulated sugar
  9. Make ready 1 dash Vanilla essence

They were just what I remembered. One thing to keep in mind. These cookies do honestly melt in your mouth, they are a cinch to make and are fairly inexpensive to prepare-what more could you ask for in a recipe? Bake until lightly brown; cool completely.

Steps to make Melt-in-Your-Mouth Custard Pudding:
  1. Put the granulated sugar in a small saucepan and dissolve over medium heat. After completely dissolving, it will start to brown and bubble. When it bubbles a lot, remove from heat.
  2. Place the pan in a bowl filled with cold water for 2 seconds and remove the pan from the water immediately.
  3. Add 60 ml of water little by little and stir well with a wooden spatula. While doing this the caramel boils fiercely and releases a lot of steam so be careful.
  4. After adding all the water the caramel settles like this.
  5. While it is hot pour the caramel into the glass jars and chill them in the fridge to set. If you pour the custard pudding mixture before the caramel sets, the pudding will get mixed with the sauce. So set the caramel first.
  6. Put the double cream and milk in a sauce pan and heat to 50℃. Do not overheat. Turn off the heat when the temperature has reached 50℃.
  7. Put the egg yolks and granulated sugar into a bowl and beat with a hand whisk.
  8. Add the Step 6 mixture into the Step 7 eggs little by little and continue to stir constantly. At first add a little mixture at a time because the egg yolks make lumps.
  9. After combined, add a few drops of vanilla essence. Strain the mixture through a fine sieve.
  10. After straining, remove the little bubbles on the surface with paper towels. This will allow the finished pudding to have a smoother texture.
  11. Remove the chilled jars from the fridge. Pour the custard pudding mixture gently into each jar without making bubbles.
  12. Boil water in a pan large enough to accommodate all jars. This pan needs a lid too. Fill the pan with water up to 1/2 to 1/3 full.
  13. To avoid the hot water from splashing into the inside of the jars cover the jars with aluminum foil.
  14. After bringing it to a boil, turn off the heat. Arrange the jars in the pan and cover with a lid. Steam for 13 to 17 minutes over a low heat.
  15. After steaming, take one out and uncover it. Shake the jar and if the pudding surface looks runny you need steam it longer.
  16. If the surface looks thick and moves gently it is done. Uncover to cool. After cooling, chill in the fridge for 4 hours.
  17. This is very soft custard pudding so be careful if you have to them carry around. They are so fragile.

These cookies do honestly melt in your mouth, they are a cinch to make and are fairly inexpensive to prepare-what more could you ask for in a recipe? Bake until lightly brown; cool completely. When the pudding is thickened, add it to the top of the cream cheese mixture. Next spread the last tub of Cool Whip on top of. Maple syrup comes to the rescue in this delicious melt in your mouth treat that keeps you satisfied - I love that there is no refined sugar added; it is Your custard will come out much smoother.

So that is going to wrap it up with this exceptional food melt-in-your-mouth custard pudding recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!