Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, my favorite mother's custard pudding. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Real custard depends on the proportion of milk and eggs to "set". My Grandmother and Mother added a few drops of vanilla. I have forgotten the correct porportions.

My Favorite Mother's Custard Pudding is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. My Favorite Mother's Custard Pudding is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook my favorite mother's custard pudding using 9 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make My Favorite Mother's Custard Pudding:

1. Make ready 3 whole egg
2. Make ready 1 Egg yolk
3. Make ready 500 ml ◎Milk
4. Make ready 40 grams ◎Granulated sugar
5. Get 20 grams ◎Trehalose (or granulated sugar)
6. Prepare 1/2 stick Vanilla Beans (or Vanilla Oil etc.)
7. Make ready Caramel Sauce
8. Get 50 grams Granulated sugar
9. Make ready 2 tbsp Water

If you want to reduce the richness substitute some of the evaporated milk for skim milk. Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla, or regular milk in place of soy. —Melissa McCabe, Victor, New York Amazake is my favorite traditional sweet drink. It reminds me of my time working as a nurse in Japan and still always comforts me and makes me feel very warm and cozy.

Instructions to make My Favorite Mother's Custard Pudding:

1. Prepare the caramel sauce. Boil some water to be used for pan steaming.
2. Line up the pudding cups on a baking tray and pour in the caramel sauce.
3. In a heat-resistant bowl, add the ◎ ingredients together with the seeds from the vanilla beans. Microwave until just before it boils.
4. Preheat the oven to 170℃.
5. Break the egg into a bowl and beat without causing it to foam. Gradually and gently pour in Step 3.
6. Strain Step 5 through a strainer with very small holes (a tea strainer etc.).
7. Cover the surface of the pudding batter very tightly with paper towels and remove the bubbles. This is very important!!
8. Gently pour Step 7 into the caramel filled pudding cups, being careful not to create bubbles. Fill the baking tray with boiling water (about 80℃).
9. Place on the lowest rack in the preheated oven and pan steam for 30 minutes at 160℃.
10. Remove from the oven. When they have cooled slightly, place them in the refrigerator to chill.
11. Baking times At 170℃ for 23 minutes, lower to 160℃ for 4 minutes, raise to 150℃ and bake for another 4 minutes. Baking it like this will make the finished product more sturdy.
12. For those with diabetes or dieting You can switch the granulated sugar with Lokanto S artificial sweetener and it will basically taste the same Lakanto S has 0 calories.
13. Caramel Sauce Heat the sugar on low in a thick pot. Once the sugar begins to melt, occasionally stir gently to help it dissolve. (if using IH convection heating, set the heat to the 3rd setting)
14. When it begins to change color, turn the heat to low and carefully swirl so it doesn't pepper. (Use IH setting: 2)
15. When the tiny bubbles begin to change into bigger bubbles, stop the heat and add 1 tablespoon of water. Stir with a spatula. Be careful not to let the water evaporate.
16. When everything has been blended in, add the remaining 1 tbsp of water and mix together. Transfer to a serving dish while it's hot.

A simple custard recipe is one of those old-fashioned desserts that Matt grew up on. He remembers his grandma making a vanilla custard recipe, so my goal was to make an easy egg custard somewhat close to what his grandma's used to be. Because we all know that Grandma's food is the best food. This was a return to "yesteryear". A recipe that my Mom used to make.

So that’s going to wrap it up with this exceptional food my favorite mother's custard pudding recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!