An all-time favorite steamed egg pudding, using just three ingredients, with a bonus of a caramel bath…
I am just so happy! I can’t express the way I am feeling while drafting this post. I have already posted a Flan or Creme Caramel, whatever you would like to call it, on the blog, but that had ingredients that are not easily available especially back home. I have been trying to make this dessert work with just milk, eggs and sugar. Whenever I have asked close ones or friends who make it well, I have always been told to keep trying till it works. Finally I have done it! After umpteen number of trying, having gloopy mixtures or crippled eggy puddings, I can’t express the joy when I had a spoonful of this. It felt like I had finally cracked the Da Vinci code! Hehe… 😀
OK, so this is the final post in the theme of “Pick one ingredient, make three courses” for the Blogging Marathon #117 this week. I was in fact planning to make something easier like anda halwa, but the pull for making a creme custard was much more and I had to make it! I am so glad I did – even the egg-averse Rasha couldn’t stop having the whole thing and saying, “Ummi, this is amazing!”
I have already lamented about how this recipe never worked for me, so I am not going to repeat it. When I had decided to make it, I read at least 50 recipes off Google. Apart from a very few, something struck me – the proportion of milk to egg. The standard that I found was one large egg for 125 ml milk (1/2 cup milk). I jotted it down and got onto work a couple of weekends ago and was really nervous if it would work. For me, when a recipe fails, I sulk and don’t go back to trying it for a really long time – remembering the biscotti! – and I so wanted this to succeed. Alhamdulillah, I am so happy… hehe…
Only a few pointers –
- Room temperature eggs is a must, so bring them out from the fridge if you intend to make them.
- Warming the milk slightly with the sugar helps to dissolve the sugar, but only warming, no boiling!
- Whisk quickly and constantly with a whisk – using a beater will make the mixture foamy and that is not what we need.
- Steam just till done. When you lift the foil off from the ramekin, you can see it is steady on the top. Over-steaming the pudding will make it shapeless, though it would still taste good.
Sounds so simple, right? But this has given me sleepless nights. 😀 I didn’t add any flavoring, but you can add some vanilla or cardamom or even cinnamon to make it more interesting. Just the caramel was enough to get us through that plate. Yum! Finally I can share this recipe… hehe…
- 500 ml milk
- ¼ cup sugar
- 4 eggs
- FOR CARAMEL:
- ⅔ cup sugar
- 2 tbsp water
- Keep six ramekins ready. Grease with a little butter, but it is not necessary.
- Mix the ingredients for the caramel in a sauce pan and cook, swirling the pan - do not use a spoon, otherwise it will crystallize - till the sugar is melted and get caramelized.
- Equally divide into each ramekin and keep them ready.
- Break the eggs into a large bowl and whisk them just till done.
- In a saucepan, add the milk and sugar and just heat till sugar is dissolved.
- Add into the eggs and keep whisking till well combined. Do not stop or else mixture may curdle. Strain the mixture.
- Divide equally into the ramekins. Wrap them up with foil on the top.
- In a large saucepan, keep the ramekins, pour hot water till half, close the lid tight, covering around with a muslin cloth to avoid any water from dripping. Steam on medium-low flame for around 10-15 minutes.
- To check, lift the foil. The custard will look set on the top yet a little wobbly. A knife will come out clean when inserted in the middle.
- Take out from the saucepan and allow to come to room temperature. Refrigerate for another two hours or till set.
- To serve, run a knife around the ramekin and invert onto a plate. Give a little tap for the dessert to fall of. Dig in!