Egg Pudding. I know this Hard Boiled Egg Pudding recipe sounds crazy, but you must try it! My son Kai hated eggs as a baby, so I devised this recipe to sneak some eggs into his breakfasts. This week we're covering a famed, classic Taiwanese topping: egg pudding.
Egg Pudding - Egg pudding or creme caramel is a classic French dessert made of simple ingredients like milk, egg and sugar.
Egg Pudding or Cream Caramel - Egg Pudding or Crèam Caramel, flan.
Finish your meal on a sweet note with this tasty Egg Pudding.
You can have Egg Pudding using 5 ingredients and 5 steps. Here is how you cook it.
Ingredients of Egg Pudding
- You need 6 of Eggs.
- You need 1 tsp of vanilla essence.
- Prepare Half of tin condensed milk (approx 150mg).
- It's 1/2 litre of full fat milk.
- Prepare 1 cup of sugar for caramel.
Made with just five simple ingredients, this egg pudding is cooked in a water. Find egg pudding stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. How to make Creamy Custard Egg Pudding.
Egg Pudding instructions
- First take a big bowl add eggs, vanilaa essence, Milk and condensed milk and beat well for 8 to 10 minutes and set aside..
- For caramel: Heat 2 tbsp sugar in your desired mould on low flame. Heat till sugar is dissolved and turned into a nice golden colour. Donot overheat so that it doesn't burn. Spread carefully so that the mould's bottom is covered properly..
- Once done pour in egg mixture..
- Put this mould in a double boiler and cook for 45 minutes or until it's properly done..
- Once cooked, let it cool down and Do Not flip unless it is chilled to avoid cracks !!.
In a bowl, whisk five egg yolks and set aside, near stove. In a small saucepan, simmer evaporated milk over medium-low heat. Egg custard pudding was my most favorite treat growing up. An easy, traditional recipe for egg custard pudding that will delight both young and old with its rich flavor and easy digestibility. I made the egg pudding I bujo'd in my previous post!
