You can make the smoothest, bubble-free pudding just by simmering it in a pot! The 7+7 minute rule is the secret to perfection!
Ingredients
2 servings- Egg1 (large)
- Milk130 cc
- Sugar2 tbsp
- Vanilla extract2-3 drops
- Caramel sauceto taste (about 1 tsp per pudding)
Directions
30 min- 1
Pour 130 cc of milk and 2 tbsp of sugar into a small pot and warm gently to body temperature while dissolving the sugar. Be careful never to let it boil.
- 2
Beat 1 egg in a bowl, then slowly add the warm milk from step 1 while mixing gently. Mix carefully until the mixture becomes smooth and uniform.
- 3
Strain the egg mixture through a fine sieve 1-2 times to make it even smoother. Do this at least once. Add 2-3 drops of vanilla extract and mix gently.
- 4
Pour about 1 tsp of caramel sauce into a heat-resistant ramekin, then pour in the egg mixture. Remove any bubbles from the surface with a spoon and cover tightly with aluminum foil.
- 5
Place the ramekin in a pot and fill the pot with water up to about halfway up the side of the ramekin. Remove the ramekin and bring the water to a boil.
- 6
Once boiling, return the pudding ramekin to the pot, reduce heat to low, and cover. Cook for 7 minutes, then turn off the heat and let it sit for another 7 minutes without removing the lid.
- 7
Gently shake the ramekin - if the pudding jiggles smoothly, it's done! If it's still too soft, add 1 minute of additional cooking at a time.
- 8
A smooth pudding with no bubbles is something truly special when made at home. Please give it a try!
Tips
The key is maintaining the correct water level and following the 7+7 minute cooking time. Be careful not to let the water boil.
Nutrition
Per serving- Calories130 kcal
- Protein4.8 g
- Fat5.2 g
- Carbs16.5 g
- Sodium0.1 g
You can make the smoothest, bubble-free pudding just by simmering it in a pot! The 7+7 minute rule is the secret to perfection!
Ingredients
2 servings- Egg1 (large)
- Milk130 cc
- Sugar2 tbsp
- Vanilla extract2-3 drops
- Caramel sauceto taste (about 1 tsp per pudding)
Directions
30 min- 1
Pour 130 cc of milk and 2 tbsp of sugar into a small pot and warm gently to body temperature while dissolving the sugar. Be careful never to let it boil.
- 2
Beat 1 egg in a bowl, then slowly add the warm milk from step 1 while mixing gently. Mix carefully until the mixture becomes smooth and uniform.
- 3
Strain the egg mixture through a fine sieve 1-2 times to make it even smoother. Do this at least once. Add 2-3 drops of vanilla extract and mix gently.
- 4
Pour about 1 tsp of caramel sauce into a heat-resistant ramekin, then pour in the egg mixture. Remove any bubbles from the surface with a spoon and cover tightly with aluminum foil.
- 5
Place the ramekin in a pot and fill the pot with water up to about halfway up the side of the ramekin. Remove the ramekin and bring the water to a boil.
- 6
Once boiling, return the pudding ramekin to the pot, reduce heat to low, and cover. Cook for 7 minutes, then turn off the heat and let it sit for another 7 minutes without removing the lid.
- 7
Gently shake the ramekin - if the pudding jiggles smoothly, it's done! If it's still too soft, add 1 minute of additional cooking at a time.
- 8
A smooth pudding with no bubbles is something truly special when made at home. Please give it a try!
Nutrition
Per serving- Calories130 kcal
- Protein4.8 g
- Fat5.2 g
- Carbs16.5 g
- Sodium0.1 g
Tips
The key is maintaining the correct water level and following the 7+7 minute cooking time. Be careful not to let the water boil.