Pudding made with a Pot. Combine the egg yolks with a small portion of the hot custard mixture in a small bowl and give it a whisk to combine. This brings the eggs up to a higher temperature, so they'll mix into the pudding more smoothly, without curdling. Pour the milky yolk mix into the saucepan.
Figgy pudding made in a pudding steamer. Old fashioned pudding is richer and tastier than pre-made or instant boxed stuff. It only takes a few minutes to make using your pressure cooker. You can cook Pudding made with a Pot using 7 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Pudding made with a Pot
- It’s of <Caramel Sauce>.
- It’s 4 tbsp of Sugar.
- You need 40 ml of Water.
- Prepare of <Pudding>.
- Prepare 2 pieces of Eggs.
- You need 260 ml of Milk.
- It’s 4 tbsp of Sugar.
Enjoy it alone, with whipped cream, as a parfait, in trifle, eclairs or in a pie. * Pudding, whipped cream, sliced bananas & vanilla wafers pictured. Instant Pot® Rice Pudding Credit: fabeverydayblog. View Recipe this link opens in a new tab. Brush the inside of two glass pudding bowls, that can withstand boiling temperatures, with melted butter.
Pudding made with a Pot instructions
- Make Caramel sauce. Put the sugar & 10ml water in a heat resister bowl. Heat in microwave for 1-2 minutes without wrapping. When the sugar become a burnt color, take it out and shake it until you get the color you want. Add the 30ml water and mix well..
- Put the Milk, Sugar and Eggs in a bowl. Mix well with a whisk..
- Strain 3 times with strainer. Pour the pudding liquid into the cups..
- Spread kitchen paper on a pot. Add water to about 10 cm and bring to a boil. Cover the cup with aluminum foil and put these in the pot. Then cover a lid and reduce heat to low heat. Wait for 7 minutes. Turn off the heat and wait another 7 minutes..
- Cool well in the refrigerator and sprinkle with caramel sauce to eat..
Place approximately two-thirds of the pudding mixture in the larger bowl, and the remainder in the smaller glass steaming bowl. In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon, vanilla, nutmeg and salt with whisk; pour over bread and raisins. Toss again to make sure custard is evenly distributed. Combine rice, water and salt in the pressure cooker and stir to combine. Use the trivet's handles or an aluminum sling (see NOTES), to lower the pudding into the pot.
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