Caramel Custard Pudding / 焦糖布丁

I have received many questions on the caramel custard pudding recipe posted on My Kitchen earlier. I just made a batch of pudding this afternoon and took some step-by-step photos to share here. Hopefully this post answered to all the questions you might have. Let's start!

From sugar to caramel, I mixed the hot water with sugar this time. Key points:

1. Do NOT stir the mixture, but use a spoon to bring the mixture from the edges to the center gently. If stirring, crystallized sugar will stick on the spoon.
2. When it turned into golden colour, remove from the heat immediately and transfer to moulds. It will continue cooking. Beware, it is VERY hot.
3. It is OK if the caramel does not coat the bottom of mould evenly as it will spread out during steaming process.
4. Some readers asked if plastic moulds can be used for this pudding. I think it depends on the type of plastic mould you are using. Bear in mind that the caramel is very hot and it may cause chemical reaction if using the wrong type of plastic mould. Personally, I do not recommend using plastic moulds.
   

For the egg mixture part, it is pretty easy to prepare just heat the milk with sugar then stir in eggs. Remember, it is very important to strain the mixture for smooth custard. Key points:

1. Strain the egg mixture... MUST, well... if you want smooth custard.
2. Steam in preheated steamer, leave the cover ajar if you think even with the lowest flame it is still too hot. I used Chinese wok for steaming, traditional method.
3. Holes (air bubbles) problem is caused by high heat.
4. Adjust the amount of egg and egg yolk to control the colour and texture of custard. I used more egg yolk this time.
5. To invert the pudding, press the edges down slightly with a spoon and it should be able to invert onto a serving plate easily.

Not to forget another point... grease the moulds lightly. I used a tissue paper dipped into cooking oil. Well, my 31-month boy was capable to handle this important task.

Wanna help?