Caramel Custard Pudding 焦糖布丁

A friend of mine just broke up with his girl friend, I really don't know how to comfort him...he likes to eat custard pudding so I made him one today, hopefully that brings up a smile on his face.

Portion: 4 puddings

Ingredients: (A) Caramel - 4 tablespoons sugar
                                      - 2 tablespoons water
                                      - 1 tablespoon hot water

                   (B) Custard - 2 eggs
                                      - 250 ml milk
                                      - 5 tablespoons sugar

Method: 1. Coat the pudding moulds with butter (easier to remove pudding from the mould later)
              2. Cook the mixture of "4 tbsp sugar + 2 tbsp water" with medium heat until it turns into brown colour. Remove from heat and add 1 tbsp of hot water (Be careful! the caramel can spill). Then pour the caramel into moulds.
              3. Heat up and stir the mixture of "milk + 5 tbsp sugar". Cook until sugar dissolves, no need to boil
              4. Whisk eggs with least bubbles possible (Make sure the whisk doesn't leave the bottom of the bowl, that helps to minimize bubbles =D )
              5. Gradually add 3. into 4. and stir gently.
              6. Sieve 5.
              7. Pour 6. over caramel in the moulds. Remove any bubble.
              8. Cover the moulds with aluminium foil (to prevent the surface from turning dry)
              9. Steam puddings in a pan. Put a kitchen towel on the pan, then add water to a level that covers the bottom half of the pudding moulds. Steam puddings at a temperature just below the boiling point for 20 minutes. (Suggestion: Fully cover the pan for the first 5 min, half-cover for the next 10 min and leave it uncovered for the last 5 min)
             10. Keep the puddings in the fridge and serve them chill. When serve, use a knife to detach the pudding from its mould, then invert it onto a plate.

Tips: Custard pudding has a distinctive feature-- the very SMOOTH texture! so try to make sure there is no bubble when you stir. Sieving the egg mixture and steaming it with a very slow fire are also essential.

Hey friends who have just broke up, please don't get too upset. If you think he/she fits, be brave and chase them back. Don't lose someone precious to you just because of a small quarrel; While if he/she doesn't fit...you shouldn't feel down for them at all. Please believe you deserve someone better =)

有个朋友最近失恋了，不知道要怎么安慰他。。。想起他还蛮喜欢吃焦糖布丁的，所以今天就做了一份给他，希望能为他打打气。


份量：4个


材料：（A）焦糖 - 4 大汤匙糖
                                - 2 汤匙水
                                - 1 汤匙热水


             （B）布丁 - 2 粒蛋
                                 - 250 毫升牛奶
                                 - 5 汤匙糖


做法：1。将4个布丁模涂上牛油 （方便之后脱模）
            2。将4大汤匙糖和2汤匙水搅匀，用中火加热至焦糖颜色（棕色）后离火，加入1
                  汤匙热水迅速搅匀（小心！加热水时焦糖会喷溅），分别倒入4个布丁模底部。
            3。加热（B）的牛奶和糖，搅匀。糖溶解即可，不用煮滚。
            4。慢速打散2粒蛋，尽量使其不起泡 （打蛋时叉子不离碗底能减少气泡噢  =D )
            5。慢速把3。倒入4。，慢慢搅匀。
            6。用滤网过滤5。
            7。将6。倒入铺了焦糖的布丁模。拿掉小气泡。
            8。用铝箔纸掩盖布丁模顶部（这样蒸出来的布丁表面才不会太干）。
            9。平底锅加水，放一张餐纸后放入布丁模。水位应该达至布丁模的一半。用刚刚低于
                   沸点的温度蒸布丁20分钟。（建议：前5分钟加盖，之后10分钟半掩盖，最后5分钟不加盖）
            10。冷却后放入冰箱。要吃时用刀小心脱模，然后倒盖在盘子上就行了！


提示：焦糖布丁的亮点在于那滑顺的口感~所以一定要确保没有气泡，一定要过滤，一定要用
             慢火蒸。


失恋的朋友们，请不要太沮丧。值得挽回的就去挽回吧，不要因为小争执错过这么难得的他/她；而不值得的。。。更不必要为他/她伤心难过。请相信，你值得更好的另一半 =)