The Egg Pudding is a traditional Asian dish as well as a long-time European dessert. There are many variations across the world. We can eat egg pudding chilled or warm, with or without caramel.
Generally speaking, the egg pudding is made from eggs, sugar, and milk(or water). The pudding can be steamed or baked. It is a very simple process to prepare at home and this blog post will give you detailed instructions on how to make the different versions of egg pudding.
It is a sweet, cool treat that you can eat as it is or go along with your homemade drinks.
Benefits of Egg Pudding
1. It is a healthy dessert and only 3 basic ingredients are needed: eggs, water, sugar
2. It is a simple process to prepare at home. A few steps are needed: mix, pour, steam.
3. It is a delicious and versatile dessert that can be enjoyed chilled or warm, and kids always love it.
How to make egg pudding?
The Chinese version egg pudding
The Chinese egg pudding is found in steamy bowls, created by mixing up some milk and sugar with eggs. It has a consistency almost like water.
To make this drool-worthy homemade pudding, just mix all the ingredients and gently steam till set.
- 2-4 eggs
- 2 cup fresh milk, 200-400ml
- 60-120 gram rock sugar
- 1/4 – 1/2 cup water, 60-120ml
- Prepare and measure all ingredients, get them ready.
- Add the water to a pan and boil on low heat until all of that rock sugar is dissolved. Stirring occasionally.
- Once the sugar has dissolved, remove it from heat and add in milk. Let sit for a few minutes until cool before serving to prevent spills or clumps!
- To achieve that smooth, creamy center every time you need to beat the eggs gently. Do not use an electric mixer, if you whisk too much, it will create more air bubbles and the foam will be difficult to remove.
- Add in the milk mixture, mix them well and then strain the egg mixture through a sieve to remove bubbles to make the surface of your pudding smooth.
- Pour egg mixture slowly into steaming bowls, remember not to create any foams. Then cover the bowls tightly with foil or cling wrap.
- Place the steaming bowls onto a steamer and steam them for about 15 mins on medium heat. And then we are all set!
Other Tips for Cooking Chinese Egg Pudding
Don’t over whisk, otherwise your eggs will become frothy.
Try not to get the heat too high, since it will overcook the egg make it puff.
Better to use filtered water. Tap sources have plenty of minerals that could cause your dessert to be grainy or affect its smooth texture.
Keep the heat at bay by not opening up while steaming is going on. It may seem tempting to check if your dish needs more time, but taking off that lid will release some of its energy which could result in an overcooked part or undercooked one too.
To avoid holes in your steamed pudding, be sure to strain and remove any foam or bubbles on the surface before cooking.
You can’t just go with any old ratio of egg and milk or water. You have to get this right, otherwise, your steamed pudding will be too hard or soft or have a watery outcome.
Remember to cover to bowl tightly. If the bowl is not covered, the water will make the surface of egg custard uneven.
You can cook your egg pudding in a microwave, but remember to shorten the time to 3 mins. If it is not cooked through add an extra 15-20 seconds until ready.
The European version egg pudding
In Europe, egg pudding is a popular dish and most of the time it is a custard pudding topped with caramel and can be made with the addition of vanilla.
- 2 Eggs
- 250 ml Milk
- 5 teaspoon Granulated Sugar
- 2 teaspoon Water
- Unsalted Butter
1. Prepare the caramel sauce for your custard pudding. Add in the water and granulated sugar in a small pot. Boil until all of that is dissolved on low heat or cook it for about five minutes. Stirring occasionally to caramelize the sugar, until the surface becomes lightly colored.
2. Add hot water to the pot and swirl it around evenly in order for all of your caramel to be mixed together. Pour this mixture into each custard pudding cup carefully so that no messes are made.
3. Crack the eggs into a bowl, whisk them gently to avoid foaming too many bubbles.
4. Add the milk and sugar to another pot, stir until all the sugar is dissolved. Add the milk to the beaten egg while whisking the mixture.
5. Sieve the egg mixture with a fine-mesh strainer and remove any foam on the surface.
6. Fill the custard cups slowly with the egg mixture, and cover each cup tightly with aluminum foil. This will help to steam the pudding evenly.
7. Place the cups in a pan with heated water to cover the bottom half of the cups. Put the lid of the pan on, and steam the pudding for about 20 minutes.
8. Take it out with kitchen gloves. Remove the custard cups and now we are ready. If you want to eat them when they are cool, you can store them in the fridge.
Other Tips for Cooking European Egg Pudding
The best way to get that creamy flavor you’re looking for in your custard is with full-fat fresh milk. This will also ensure there are enough fat varietals on each side so they don’t dry out too quickly when cooked.
Coat the bottom of each custard cup with butter, which will help you remove your finished dessert without having any spills or messes.
Never let the water boil when making a pudding. The texture will change and it becomes spongy instead of smooth, much like Jello.
The Japanese version Egg Pudding
The Japanese egg pudding, Purin is a flan-like cold custard dessert topped with an extra layer of caramel. The store-bought variety has gelatine for its bouncy texture which brings joy to your mouth. Since it only needs a few ingredients, it is also very easy to make at home.
- 4 Eggs
- 6 tablespoon sugar
- 2 cups milk
- Warm water
- 1 teaspoon pure vanilla extract
- Get everything ready, and butter individual pudding molds.
- Put the sugar and water into a pan on low heat to dissolve the sugar. After about 8-10 minutes, the water will start to change into beautiful amber color, then turn the heat off. Carefully add 1 tablespoon of warm water to thin the sauce.
- Pour sauce into the molds. Put milk in a medium pan, and heat to about 140 F.
- Dissolve 2/3 cup sugar in the milk, and add vanilla extract, then remove from heat.
- Lightly beat eggs in a bowl. Gradually add warm milk to the egg mixture. Run the egg mixture through a strainer. Scoop out some bubbles from the surface of the strained egg mixture.
- Pour the remaining pudding mixture over the sauce in the molds. Place the pudding molds in a steamer, and now it is time for a hot water bath. We gonna use a frying pan and a lid or use a large pot with a lid. The custard is set in low and gentle heat where the water covers about 2cm from the bottom of the pan.
- Turn the heat off after 3-5 minutes on very low heat. Do not open the lid, keep it intact for 15 minutes. In this way even after the heat is turned off, the egg mixture will be cooking with the residual heat in the pan.
- Remove pudding from the molds and serve on plates.
So there you have it! Three different ways to make egg pudding, each with its own unique flavor. It’s a dish that has been enjoyed for centuries and is now available in many variations across the world. If you’re looking for something sweet to indulge in this happy season, try one of these recipes out – I assure you they’ll be delicious either hot or cold (or both!)