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–+ servings
creamy custard dessert delight

Egg Pudding

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine Asian
Servings 4 servings

Equipment

  • 1 Saucepan
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Baking dish
  • 1 steamer or large pot for steaming
  • 1 Knife

Ingredients
  

  • 4 large eggs
  • 500 ml milk
  • 100 grams sugar
  • 1 teaspoon vanilla extract
  • 60 grams sugar for caramel
  • 2 tablespoons water

Instructions
 

  • Preheat your steamer or large pot with water to create steam for cooking.
  • In a saucepan, mix 60 grams of sugar and 2 tablespoons of water over medium heat to make caramel.
  • Pour the caramel into the bottom of the baking dish and let it set.
  • In a mixing bowl, whisk together the eggs, milk, 100 grams of sugar, and vanilla extract until well combined.
  • Pour the egg mixture over the set caramel in the baking dish.
  • Cover the baking dish with foil to prevent water from entering during steaming.
  • Place the covered dish in the steamer or large pot and steam for 45 minutes.
  • Remove the dish from the steamer and let it cool to room temperature.
  • Refrigerate the pudding for at least 2 hours to set properly.
  • To serve, run a knife around the edges of the pudding and invert onto a plate.

Notes

For a smoother texture, you can strain the egg mixture before pouring it over the caramel. Be patient when making the caramel; avoid stirring it to prevent crystallization, and watch closely to avoid burning. Adjust the sugar level to taste, especially if you prefer a less sweet dessert.
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