How to Make Custard Pudding

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Recipe adapted from Taste of Home • http://www.tasteofhome.com/recipes/ca... • Ingredients (four small puddings) • a small piece of softened butter for greasing ramekins • For caramel syrup • 1/4 cup (50g) granulated white sugar • 1 tablespoon water • For custard: • 2 eggs • 1 cup milk (240 mL) • 1/4 cup (50 g) granulated white sugar • 1/2 teaspoon (2.5 ml) vanilla extract • 한국어 • 카라멜 소스 재료 • 설탕 50g • 물 1큰술 • 푸딩 재료: • 달걀 2개 • 우유 240 mL • 설탕 50g • 바닐라 1/2 티스푼 2.5 mL • 1. Lightly brush ramekins with softened butter. Set aside. • 2. In a small saucepan, add the sugar and water for caramel. • 3. Heat over medium heat until syrup becomes deep brown. Do not stir the syrup! Only swirl the pot to mix. • 4. Pour the caramel quickly into the ramekins before it hardens. Set aside. • 5. In a mixing bowl, crack in the eggs. • 6. Add sugar and vanilla extract. Mix to combine. • 7. In a small saucepan, pour in the milk. • 8. Heat until it simmers. • 9. Slowly stream in the hot milk into the egg mixture while constantly whisking. This will help prevent the eggs from cooking. • 10. Strain the custard through a sieve just in case there are any bits of cooked eggs and to get a smooth pudding. • 11. Place the ramekins into a baking dish. • 12. Pour hot water until it reaches halfway up the ramekins. • 13. Bake at 350 degrees Fahrenheit for about 30 minutes of until the pudding is firm. • 14. Chill the pudding until cold. Serve • Music by • Youtube Audio Library • Songs: • Auld Lang Syne (Jingle Punks) • Good Starts (Jingle Punks)

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