1.Japanese Pudding

食譜:日式布丁

Ingredients:

Ingredients A: 100 g of sugar, 20 g of water, 5 of hot water

 

Ingredients B: 3 eggs, 2 egg yolks, 500 g of fresh milk, 40 g of sugar

 

Ingredients C: A moderate amount of full cream milk

 

Directions:

Step 1. Put the sugar and water in a pot. Heat the pot over a low flame until the sugar is completely dissolved

 

Step 2. Continue heating the sugar water until it turns into an amber brown colour. Then, mix well to make the caramel.

 

Step 3. Fill a pudding cup half full with the hot caramel.

 

Step 4. Next, mix 250 g of fresh milk and sugar. Cook them until the sugar melts completely

 

Step 5. Mix the egg and egg yolk with the other 250 g of milk.

 

Step 6. Now, pour the milk and sugar mix into the pudding cup. Stir well and Sift. Then, pour the caramel into the pudding cup until it is ¾ full.

 

Step 7. Then, pour a little amount of warm water on the baking tray. Place the pudding cup in the baking tray and above the water.

 

Step 8. Bake the pudding at 150℃ for about 20 to 25 minutes.

 

Step 9. After it is done baking, leave it to cool before putting it in the refrigerator. When it has become slightly harden, take it out and add whole milk before serving

 

2.Egg Pudding

食譜:雞蛋布丁

Pudding Ingredients:

400 ml of Water

50 g of Sugar

400 ml of Fresh Milk

25 g of Jelly Powder 25 grams

4 Egg Yolks

Vanilla Extract

 

Caramel Syrup Ingredients:

60 ml of Hot Water

30 ml of Water

100 g of Caster Sugar

 

Directions:

Step 1. Boil some water in a pot with sugar. Stir well until the sugar melted.

 

Step 2. Pour the fresh milk into the pot and turn the heat down low heat. Switch the heat off before boiling.

 

Step 3. Add the jelly powder into the pot and stir well until it completely dissolves.

 

Step 4. In another pot, beat the egg yolks in another pot. Then, add the eggs in with the jelly powder mix.

 

Step 5. Next, add a few drops vanilla extract into the pot and mix well. Then, sieve the mixture and pour it into a mould. Leave the mould to cool

 

Step 6. Now, bring the caramel to a boil.

 

Step 7. Continue to cook the mix until you see some burnt colour. After that, add hot water and stir evenly.

 

Step 8. After the pudding is cooled, place it in the refrigerator for at least 2 hours until it turns semi solid.

 

Step 9. Take the pudding out and add the caramel on top before serving.

 

3.Black Sesame Cream Cheese Pudding

食譜:芝麻奶酪(1)

Ingredients:

Ingredients A: 35 g of black sesame paste, 65 g of Hot Water

 

Ingredients B: 45 g of caster sugar, 180 g of Full Cream Milk

 

Ingredients C: 13 g of Gelatine Sheets

 

Ingredients D: 80 g of Fresh Cream

 

Directions:

Step 1. Mix Ingredients A together to make black sesame paste. Set it aside for later.

 

Step 2. Soak the gelatine sheets in ice water until it softens. Remove them from water and set aside for later.

 

Step 3. Boil Ingredients B over medium and low heat to about 70℃. When the sugar has completely melted, switch the flames off.

 

Step 4. Now, add the gelatine sheets from earlier in with the sugar and stir until the gelatine sheets are completely dissolved. Then, pour the fresh cream in and mix well.

 

Step 5. Beat the mixture until it becomes a cream cheese. Next, add the black sesame paste and mix thoroughly.

 

Step 6. Pour the mixture into a mould, use a small spoon to remove any air pockets in the mixture.

 

Step 7. Now place mould into the refrigerator and wait until the black sesame cheese pudding solidifies. After that, the pudding is now ready to be served.

 

4.Tofu Pudding

食譜:豆腐布丁(1)

Ingredients:

100 g of Tofu

2 Eggs

1/2 Egg White

300 g of Unsweetened Soy Milk

40 g of caster sugar

 

Directions:

Step 1. Place the tofu in a bowl and mashed it into tofu paste.

 

Step 2. Mix 150g of the unsweetened soy milk with egg, and egg whites and the mashed tofu paste together.

 

Step 3. Place the other 150 g of unsweetened soy milk and caster sugar into a pot. Then, boil them over a small flame until the sugar melts.

 

Step 4. Add the tofu paste into the pot and mix well. Next, pour the mix into a pudding mould.

 

Step 5. Place the mould in an oven and bake at 150°C for about 30 to 35 minutes. After baking, leave the mould out to cool before placing it in a freezer. When the pudding solidifies, it is ready to be served.

 

5.Blueberry Cream Cheese Pudding

食譜:藍莓乳酪布丁

Ingredients:

2 pieces of Gelatine Slices

50 g of Cream Cheese

100 g of Blueberry

1 Egg Yolk

200 g of Fresh Milk

35 g of Sugar

50 g of Whipped Cream

10 g of Rum

Blueberry Jam

 

Directions:

Step 1. Soak the gelatine slices in ice water until it softens.

 

Step 2. Place the egg yolk, fresh milk, and sugar into the pot. Then, cook them over a low flame until the mixture thicken.

 

Step 3. Place the gelatine sheet in the pot and mix well until it melts.

 

Step 4. Add the whipped cream, cream cheese, rum and blueberry into the pot. Then, mix well.

 

Step 5. Pour the mixture into a container and cool it in the refrigerator for about 4 hours.

 

Step 6. When blueberry cheese pudding has hardened, place some blueberry jam on top of the pudding before serving.

 

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