Simple, steamed custard pudding. Skip the oven and steam the custard pudding on the stovetop! You won't believe how simple it is until you make it. Keyword: bread pudding, old bread, pudding, pudding recipe, simple recipe, steamed bread.
Steam a traditional fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with hot custard. Japanese caramel custard pudding is called "Purin". Purin calls for only a few ingredients and is easy But the pudding in western countries and Japanese purin are quite different, they are not the same thing. You can have Simple, steamed custard pudding using 7 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Simple, steamed custard pudding
- Prepare 2 of eggs.
- It’s 240 ml of whole milk (2 cups).
- It’s 45 g of sugar (3 Tbsp).
- You need 2 pinches of salt.
- You need 1/2 of vanilla bean (beans scraped out) or 1/2 tsp vanilla extract.
- You need 2 tsp of caramel or kuromitsu syrup (optional).
- It’s 4 of pudding glasses or ramekins.
Japanese pudding "Purin" is more like creme. Place in the microwave on a high setting for two minutes. The sponges should rise, and be just firm to the touch. To make the custard, place the egg yolks and sugar in a bowl and whisk until well blended.
Simple, steamed custard pudding instructions
- Prepare a steam bath: Use a large, heavy pot (e.g. Le Creuse/Staub) or a deep and heavy pan with a lid big enough to fit the 4 pudding glasses/ramekins. Fill it with enough water so that the water reaches about halfway up the glasses/ramekins. (Measure it with them in the pan or pot if needed). Bring the water to a simmer while you make the pudding mixture..
- In a medium bowl, beat the eggs, then whisk in the milk, sugar, salt, and vanilla..
- If using caramel or syrup, put about 1/2 tsp in the bottom of each pudding glass or ramekin..
- Evenly fill each glass or ramekin with the pudding liquid..
- Once the steam bath is simmering, lay a paper towel down in the water (to keep the pudding cups from moving). Gently place the pudding cups into the water and cover it with the lid. Bring back to a simmer if needed, but make sure its not boiling vigorously or the pudding will over cook. Let the pudding steam for 3 minutes..
- After 3 minutes, turn off the heat and let the pudding sit in the pan or pot for 20 minutes without removing the lid..
- After 20 minutes, remove the lid and check that the pudding has properly cooked through: it should be slightly jiggly but not liquidy. If it seems too soft, put the lid back on and let them sit for a few more minutes until done. When finished, remove the pudding cups and let them cool down..
- Cover each with plastic wrap and chill in the refrigerator until ready to eat..
Steamed puddings have a long history When done, the pudding is inverted onto a serving plate and drizzled with a simple sauce. It's a delicious and unique-for-today dessert: a soft and very. Tender steamed pudding dotted with succulent currants is drizzled with a luxuriously rich and creamy vanilla custard. While "spotted" seems simple enough (i.e., the "spots" throughout the pudding from the dried currants), "dick" is the more puzzling of the two terms. The foil will prevent the surface from getting dry.