Sunday, 19 April 2020

Custard Pudding with Maple Syrup

I am not sure about you but I always run into the trouble of having too many spare egg yolks lying around due to macaron and chiffon cake bakes. Here is a really quick and easy recipe for Japanese custard pudding that kids will love! My kids said that it is better than anything they had that is sold outside! The best part is, it can be made with ingredients you most likely already have at home.

Does this look inviting to you? 

I adapted the recipe from Just One Cookbook and the original recipe can be found here. There are a few changes I made to the original recipe to make it easier (no need to mess around with making the caramel) but no less tasty! I used store bought maple syrup instead of caramel to top off the set pudding, replaced white sugar with brown sugar, added a pinch of salt and used only full fat milk instead of a mix of cream and milk. I highly recommend the use of gelatin sheets instead of powdered gelatin for better taste. The use of brown sugar instead of white sugar also adds to that caramel flavour without actually having to make the caramel.

I have the pretty bottles that Don Don Donki uses for containing the custard puddings that they sell. I can't bear to throw them away so I kept them and made my own custard puddings in them! My younger kid exclaimed that the ones I made tasted better than the ones that came in the bottle from the store after he took a few bites.

I had 2 spare egg yolks at the time of making the puddings so feel free to scale the recipe accordingly. Adjust the amount of sugar according to taste. The amount I used was a tad too sweet for my elder kid but just right for my younger kid. I didn't adjust the amount of sugar from the reference recipe for this attempt but I will reduce by 5-10g in the future.

Recipe for custard pudding
Ingredients (makes 4 pudding) :
5g gelatin sheets or powdered gelatin, bloomed in cold water for 10 min
100g + 160g full fat milk (you may replace up to half with heavy cream if you prefer richer pudding)
2 egg yolks
40g brown sugar (use less if you don't have a sweet tooth)
A pinch of salt
1 tsp vanilla extract
Some maple syrup

1. Squeeze excess water out from bloomed gelatin sheets. Place in microwave safe bowl and heat for 10 sec on low heat. Stir and heat again if necessary, until gelatin is fully melted. Set aside.

2. Heat 100g of milk with vanilla in a small saucepan until it starts to steam (but not boiling). In the mean time, whisk together egg yolks, sugar and salt until pale and thick.

3. Slowly pour hot milk into egg yolk mixture while whisking continuously. Pour the mixture back into saucepan and cook over medium low heat, whisking continuously. If you have a candy thermometer, it would be good to monitor the temperature of the custard as you cook. Keep whisking and cooking until temperature reaches 71°C or mixture thickens slightly.

4. Remove from heat and add melted gelatin into the mixture. Whisk until gelatin is combined with the custard.

5. Sieve the mixture into another bowl. Add the remaining 160g of milk and whisk.

6. Portion the custard into moulds or glass bottles to set in the fridge for 2 h.

7. Pour some maple syrup over the pudding before serving. Enjoy!

Custard pudding can keep in the fridge for up to 3 days.

Update 20/04/20:

Some of you asked me about substitution over instagram and I thought it would be good to include it here.

1. Can I replace milk with substitutes?
Yes you can! You may replace dairy milk with soy, rice, almond or coconut milk but keep in mind each substitution will impart its distinctive flavour that is not like the original custard pudding.

2. Can I replace gelatin with agar powder?
Not directly. Agar needs to be boiled in a liquid for a couple of minutes to dissolve completely. The egg yolk mixture in this recipe needs to be cooked gently at a lower temperature. So if you must use agar, add it to the other 160g portion of milk and bring it to a boil for a couple of minutes, stirring continuously. Set it aside before working on cooking the egg yolk mixture. Combine the two together and sieve it before portioning into the jars/moulds. Do note that agar has a crunchier texture than gelatin and you may need to use slightly less agar.

With love,
Phay Shing

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