Creamy custard pudding - Mano Kitchen

Table of Contents

Overall Difficulty: Medium (6/10)
Caramelization Intensity: High (8/10) — Requires close attention; sugar can burn within seconds.
Mixing & Straining Intensity: Low (3/10) — Gentle whisking to avoid air bubbles.
Baking Precision Intensity: Medium-High (7/10) — Uses a gentle water bath (bain-marie) to ensure smooth texture without curdling.

Ingredients Checklist

Lightly grease the inside of 6 individual heatproof ramekins with a tiny coat of unsalted butter. Set them inside a deep roasting pan or baking dish lined with a thin kitchen towel at the bottom (this prevents the ramekins from sliding and moderates bottom heat).
Pre-heat your oven to 300°F (150°C).

Intensity Check: High Focus Required!

In a small, heavy-bottomed saucepan, combine 100g sugar and 2 tbsp water. Swirl the pan gently to wet all the sugar. Do not stir with a spoon, as this causes sugar crystallization.
Place over medium heat. Bring to a simmer. The sugar solution will bubble and gradually turn from clear to light amber, then to a rich deep amber color (about 5–7 minutes).
Once the caramel reaches a deep amber color, remove the pan immediately from the heat.
Carefully pour in 1.5 tbsp hot water. Caution: It will splutter and steam vigorously. Swirl the pan to combine smoothly.
Quickly divide the hot caramel evenly among the prepared ramekins, coating the bottom of each cup. Set aside to cool and harden (about 5–10 minutes).

Intensity Check: Gentle Mixing Only!

In a medium saucepan, combine 350 ml whole milk, 150 ml heavy cream, and 70g sugar. Heat over medium-low heat until warm and the sugar is completely dissolved (approx. 115°F–120°F / 45°C–50°C). Do NOT bring to a boil; you only want it warm to the touch. Remove from heat and stir in the vanilla extract.
In a large mixing bowl, gently whisk together 3 whole eggs and 2 egg yolks. Whisk in small circular motions keeping the tip of the whisk touching the bottom of the bowl to minimize incorporating air bubbles.
Slowly pour the warm milk mixture into the eggs in a thin, steady stream while whisking gently. Tempering the eggs gradually prevents them from scrambling.

Pro-tip for perfection:

Pass the mixed custard through a fine-mesh strainer into a large measuring cup or pitcher.
Repeat straining 1 to 2 times. Straining catches any egg chalazae, undissolved egg whites, or small air bubbles, ensuring an impossibly smooth, satin texture.
Skim off any remaining foam or small air bubbles on top with a spoon.

Carefully pour the strained custard mixture over the hardened caramel in each ramekin, filling them about 80–90% full.
Cover each individual ramekin tightly with aluminum foil to keep moisture in and prevent a skin from forming.
Pour hot water (around 140°F–160°F / 60°C–70°C) into the outer roasting pan until it reaches halfway up the sides of the ramekins.
Place the roasting pan into the preheated oven at 300°F (150°C).
Bake for 35 to 40 minutes. The custards are done when the edges are set but the centers still jiggle gently like gelatin when gently shaken.

Remove the ramekins from the water bath and place them on a wire rack. Allow them to cool to room temperature (about 30 minutes).
Cover with plastic wrap and transfer to the refrigerator for at least 4 hours, ideally overnight.
To Serve: Run a thin knife around the inner top edge of the ramekin. Invert a small serving plate over the top, flip both together quickly, and shake gently. The liquid amber caramel will flow down the sides, coating the silky custard pudding.

Values are calculated per serving (1 individual ramekin / 1/6th of full recipe).

Post Views: 42