Egg pudding (burnt suger!?). This week we're covering a famed, classic Taiwanese topping: egg pudding. When it's done right, it adds a light richness. But sometimes, I find it too rich, and other times, it's not rich enough.

Original Bakewell Puddings for sale in the market town of Bakewell, Derbyshire. Original puddings still sell like "hot cakes" in Bakewell! I made the two pudding recipes from Ideas in Food. You can Cook Egg pudding (burnt suger!?) using 6 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Egg pudding (burnt suger!?)

What You needis of For the flan mixture:4 eggs.
What You needis 1 cup of milk.
What You needis 1 tablespoons of white suger.
Lets Go Prepare 1 tablespoon of non acohol vanilla.
Lets Go Prepare of For the caramel sauce:4 table spoon brown suger.
What You needis Pinch of salt.

The method is similar for both recipes. Blend some yolks and tapioca starch, warm up liquids with sugar, pour in the blender while its running, increasing the spead. According to the recipe it should get like a thick mayonnaise at this point (n. Whole eggs and/or yolks are often beaten with crystalline dry sugar to ribbon for use in a recipe.

Egg pudding (burnt suger!?) step by step

For the ingredients:in the pic,later added an extra egg and bit more milk(about 5 tablespoons more).
Also i switched the suger pans around,so that the white tin instead of handled pan one was for caramelising sauce.in the white tin,added the 4 tablespoon brown suger and about same amount of water and vanila and pinch of salt.
While the suger was caramelising in medium low heat,prep set up the rice cooker as an oven and steamer for the pudding!you would need a piece of foil to cover the tin inside the steamer,as well as you need the outer lid.
Check suger if startin to bubbling lower heat abit and let caeamelise without burning.while you heat up suger a bit more..you can heat milk briefly in the pan,and prep the eggs by whisking in a bowl.set aside.
After milk is ready and suger is ready.now let milk cool abit and then add whisked egg.then also coat the tin of caramelised suger at sides and at base,making sure it is evenly thined around the tin upto almost the top.
Now add the egg and milk mixture into the caramelised tin an set aside..here a collander was used as a sreamer to place in the cooker.(it was one with a circular base enof to fit a small tin, which fitted well inside it. Also it had handle that could fit on top of rice cooker so that it was hels upright and nt go all the way in because some space was neede from the bottom of rice cooker to be able to add water,to reach just at base of the collander.)see pic for more demonstration.
Now the steamer and set up oven was in place.add tap water in the rice cooker to reach (about quater way up the base of rice cooker) that shown in pic put the tin with pudding,in the base of the collander,such that it fits well..then put a peace of foil,tucking it in around the tin so that it doesnt lift up.you can use cover that wud fit on top of tin and wont melt etc.make sure the tin is secured and level.also put the..now switch on rice cooker.then let it heat..
The built heat and coverinsgd will help the steam in as much as you cover and lids fit properly then the cooking process will be faster and more efficient...the pudding will be ready in half an hour upto 40 mins...check half way to see if its getting not wobbly and slightly risen above the initial level.
Alos you can here the water in the rice cooker bubbling/kind of boiling under neath the tins.be very careful as the steam build up is increasing and this can burn your hand or arms.put your gace away from the steam also all kids away and make sure the rice cooker is high and at a corner not to be reached easilyyou can now take out your cover and tin gently lift foil and be cateful with heat on the metal tins and foil etc..
Then loosen edges of puddin with kinfe then let cool abit before turning upside down on a prepared plate which has flat centre but lifted edges for the sauce not to spill.
Your pudding is ready,chil in fridge for hour or so,then take out,decorate with any crunchy nuts or cerial!!and section it and serve.bismillah enjoy.

Ribbon is a word used in baking to describe their particular consistency. On the other hand, beaten egg whites are described by their peak stiffness(soft to stiff) achieved during their preparation. Egg Pudding - Pudding, Kheer, Jelly, Custard Egg pudding or creme caramel is a classic French dessert made of simple ingredients like milk Beat together eggs, milk, sugar and vanilla essence in a bowl until sugar dissolves. Put a flameproof baking mold on stove and add sugar for caramel to it. Whisk the self-rising flour, sugar, eggs, evaporated milk, and water together in a saucepan placed over medium-high heat.