I made a cute custard pudding.
I think it is good because it is simpler and easier to make in hot summer by making it hardened with gelatin without baking or boiling it in the oven.
You can harden it in a glass cup or other container, but this time I hardened it in a silver foil cup in a different way, but when I take it out, there are wrinkles on the side, which gives it a unique and different feeling.
It doesn’t contain a lot of gelatin, so it feels like a soft Japanese steamed egg rather than hard.
If you want a firmer feel, you can add a little more gelatin.
I did not use egg whites, which can smell fishy, because the eggs are cooked by pouring hot milk and whipped cream boiled at about 80 degrees.
You can omit the vanilla extract, but if you add it, the flavor is much better and there is no fishy smell at all.
I think the pudding can be taken out easily when it is hardened in a slightly spreading cup rather than a straight cup.
3 Egg yolks
3g Vanilla extract
200g Heavy cream
1. Put sugar and water in a pot and bring to a boil over low heat. When it starts to turn brown, remove from heat and pour into a cup to cool.
2. Add sugar and vanilla extract to egg yolk and mix.
3. Put milk and whipped cream in a pot and boil it until bubbles appear on the edge. Remove the water from the gelatin soaked in cold water and mix.
4. Pour the milk mixture into the egg yolk mixture, mix and sift.
5. Pour into a cup and harden in the refrigerator for 3 hours.