Jiggly and Creamy Pudding with 1 Egg
Jiggly and Creamy Pudding with 1 Egg

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, jiggly and creamy pudding with 1 egg. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

I added my own touch to various other recipes. Easy to make in an easily-made serving size. When you mix the egg, don't produce bubbles! The best time to stop heating is when the top is jiggly.

Jiggly and Creamy Pudding with 1 Egg is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Jiggly and Creamy Pudding with 1 Egg is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook jiggly and creamy pudding with 1 egg using 8 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Jiggly and Creamy Pudding with 1 Egg:
  1. Take Pudding mixture:
  2. Take 1 Egg
  3. Prepare 200 ml Milk
  4. Prepare 1 to 2 tablespoons Sugar
  5. Prepare 2 drops Vanilla essence
  6. Make ready Caramel Topping (made in a microwave):
  7. Make ready 2 tbsp Sugar (light brown sugar or brown sugar)
  8. Get 2 tbsp Water

Continue to boil and stir for another minute, then remove from heat. Stir in the butter and vanilla extract until the butter has melted and the pudding is smooth. If you can't read any manga and all the images die completely, Please change to "Image server" ! Our velvety, custardy Corn Pudding attains a new level of scrumptious!

Instructions to make Jiggly and Creamy Pudding with 1 Egg:
  1. Combine the milk and sugar in a microwave-safe dish and microwave for 3-3:30 minutes at 500 W.
  2. Meanwhile, prepare for steaming. If you don't have a steamer, add hot water to a frying pan (to half the depth of the pudding cups).
  3. Crack the egg, beat with chopsticks (don't let it foam) and strain.
  4. Take the warmed milk and stir up the sugar that has sunk to the bottom, then add the egg. (Now it's time to get busy).
  5. Stir the pudding mixture gently, and pour into the pudding cups.
  6. Cover with aluminum foil, and set in the middle of the steamer (or frying pan).
  7. Important: Use a very low heat, and steam for 5 minutes. After 5 minutes, stop the heat and leave as-is for 15 minutes.
  8. Remove the cups from the steamer, and place in the refrigerator (top with caramel sauce now, if using). Chill and enjoy.
  9. Caramel Sauce: In a microwave-safe deep dish, add the sugar and water. Stir gently and microwave for 2-3 minutes at 500 W.
  10. Remove the dish (careful it's hot!). Stir for 30 seconds and it's ready! Pour over the pudding, while it's still warm or after it's cooled.
  11. The warm caramel sauce is silky. The trick is to use light brown sugar or brown sugar for that gorgeous color!
  12. The chilled caramel sauce is thicker. If you want to thin it a bit; add 1 teaspoon hot water.
  13. Using white sugar in the caramel sauce results in it becoming white. It's mild without any bitterness.
  14. Bonus: Using two eggs will give this pudding a denser texture. Definitely give it a try.

If you can't read any manga and all the images die completely, Please change to "Image server" ! Our velvety, custardy Corn Pudding attains a new level of scrumptious! Its creamy corn filling is hearty and rich. Best of all- it's easy to make! I love a side dish that commands as much respect as the main dish, and Corn Pudding is definitely in that category!

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