Egg Pudding

Ingredients (2 Servings)

For the Caramel:

• 1/2 cup sugar
• 2 tbsp water

For the Pudding:

• 3 large eggs
• 2 cups milk (whole milk preferred)
• 1/3 cup sugar
• 1 tsp vanilla extract

Directions

Step 1: Make the Caramel

1. In a saucepan over low heat, add sugar and water.
2. Stir gently until the sugar dissolves and turns golden brown.
3. Quickly pour the caramel into a heatproof pudding mold or ramekin, tilting the mold to spread the caramel evenly.

Step 2: Prepare the Pudding Mixture

1. In a mixing bowl, whisk the eggs and sugar until smooth.
2. Warm the milk (do not boil) and gradually add it to the egg mixture while whisking continuously.
3. Add vanilla extract and mix well.

Step 3: Steam the Pudding

1. Pour the mixture into the caramel-coated mold.
2. Cover with aluminum foil.
3. Steam in a steamer or place the mold in a baking tray filled with hot water (water bath method) at 160°C (320°F) for 30–35 minutes or until the pudding is set.
4. Insert a toothpick to check; if it comes out clean, the pudding is ready.

Step 4: Chill and Serve

1. Let the pudding cool to room temperature, then refrigerate for 2 hours.
2. Run a knife along the edges, invert onto a plate, and serve chilled.

Nutrition

Calories: 210 kcal

Protein: 7g

Carbohydrates: 35g

Sugars: 30g

Fat: 6g

Saturated Fat: 3g

Cholesterol: 130 mg