How To Make Caramel Custard / Caramel Pudding

Hi! So today I will be doing something new with my blog. Which is to tell you how to make a dessert! :P I'm gonna share with you on how to make one of the tastiest, yummiest, most delicious caramel custard in the world! Hehe of course this is only according to me. :D But no worries though....every time I made this I will definitely get some form of compliments from the people who tasted it so that verifies that it actually tastes good hehe. Some will tell me, some from my observation of their satisfied smile or nod of approval after their first taste hehe, and some who will ask "Who made this??? This is good!" when there is a pot luck party haha. So now I'm sharing this recipe that I got more than 15 years ago from the mum of a friend of mine. Credits to Pn Zainon. The best thing about this recipe is that it is very simple and really easy to make! So here goes....

Things to buy if you don't already have them at home (another great thing about this recipe is you may already have everything at home so no fuss of going out looking for ingredients!):

1) 7 large sized eggs (of chicken ya. you're crazy if you're thinking of duck egg)

2) 1 can sweetened condensed milk 505g (any brand should be okay)

3) 1 1/2 can boiled water (measured using the same condensed milk can)

4) 1 tsp vanilla extract (must be in liquid form)

5) 7 tbs granulated white sugar (haven't tried with brown sugar)

Now let's start making some heavenly dessert! :)

STEP 1: 
Scoop 7 tablespoons (less if you don't like a lot of caramel sauce) of white sugar in your baking pan directly on your stove. 

STEP 2:
Start caramelizing the sugar while stirring it continuously using low heat until the melted sugar becomes golden brown. Careful not to over caramelize it or your sauce later will be bitter. Then set aside to cool while you continue to STEP 3.

Half way through...

Immediately lift the pan off the heat when melted sugar becomes golden
brown color but keep stirring for a few more seconds just to make sure
the sugar does not get burnt from balance of the pan's heat.

STEP 3:
Crack open 7 large eggs into a mixing bowl.

STEP 4:
Pour 1 whole can of sweetened condensed milk into the mixing bowl.

STEP 5:
Using the same milk can, pour 1 and a half can of cooled boiled water into the mixing bowl. Ensure you get all balance of the milk that were still sticking in the can while doing this. :)

STEP 6:
Pour 1 teaspoon of vanilla extract into the mixing bowl. This will rid the smell of egg in your pudding and also make your pudding tastes much better!

STEP 7:
Start mixing all the ingredients by hand using a whisk until all ingredients are combined. Do not use electric mixer/beater or your mixture will be bubbly and you will end up with pudding with holes. 

Mix them all. No need to beat them vigorously. The aim is to
combine all the ingredients together; not to try to turn them into
whipped cream.

I will not take more than 5 minutes to mix it all. It's okay if
your mixture still have lumps of undissolved eggs as
you will use a filter to get rid of it later....

STEP 8:
Put your cooled caramelized sugar into your steamer. No need for a lot of water to steam. Just enough for around 30 minutes of steaming.

This is my cooled caramelized sugar. It will harden and
looks like a piece of glass. This will later become your lovely
caramel sauce after 30 minutes of steaming.

I just use normal large wok that has lid and put the baking pan
on a tripod from the stove and voila! A steamer.

STEP 9: 
Pour your mixture slowly into the pan with the hardened sugar at the bottom using a filter to get rid of any undissolved material . 

Ready to steam...

STEP 10:
With the lid closed, start with high heat and when water starts boiling which means the steam starts, lower down the heat and steam the mixture for another 20 - 35 minutes. 20 minutes will give you a soft jelly like pudding which gives a sort of creamier taste. 35 minutes or over will give you a harder stiffer pudding. Of course time may differ according to your type of steamer. Make it 30 minutes for your first try just to be safe. 

Try not to open the lid to check on your pudding until it has
steamed for at least over 20 minutes or it will take longer
to cook.  

STEP 11:
After steaming it, take it off the steam and let the pudding cool to room temperature and then cool it in the fridge for at least 1 hour before enjoying it. 

I steamed this for 30 minutes. Not too soft not too hard.

STEP 12:
After cooling the pudding in the fridge, run a knife though the sides of your pan and cover the pan with your serving plate and then turn them together upside down swiftly and carefully and lift the pan slowly to finally unveil your marvelous creation! :) 

Yummy yummy yummy!

Thank you for reading and hope you will love this recipe. Good luck all!  :)