I love puddings.

I think it is the texture that really gets me every time. Puddings are silky and they are cold. 

And when I make them in my kitchen, I can make them less sweet, and change the flavors to suit my taste!

The pudding recipe I am sharing today is baked using a water bath. It is really smooth and the caramel lends a mellow sweetness to the pudding. Best of all, I love the flavors of the Earl Grey tea, which is my favorite tea of all!

I admit that making this pudding takes a bit of time since you have to make the caramel then add the pudding. But when you see what you get at the end, those cute little tubs of pudding, you’d feel that there wasn’t that much trouble involved after all.

In fact, I often wonder why I hadn’t made more.

Ah well!

Let me show you how to make these yummy puddings.

First, make the caramel. In a heavy bottom saucepan, add the caster sugar and cold water. Swirl the pan around to mix the sugar and water. Place the saucepan on low heat and heat, without stirring, until the mixture turns light brown.

Use a spatula to lightly stir the sugar around.

Add the warm water. *Be very careful when you add the warm water as the mixture will hiss and splatter!*

Use the spatula to stir the mixture until all the sugar has melted and turned golden brown.

Turn off the heat and distribute among the heat-proof ramekins (or containers) you are using to make the pudding.

Set this aside.

To make the pudding, warm the milk. Do not allow the milk to come to a boil – once little bubbles start appearing at the edges, turn the heat off. Add the tea bags and allow the tea to steep for 3 minutes.

Discard the tea bags. Add the caster sugar to the milk. Over low heat, stir the milk until all the sugar has melted. (Do not boil the milk!)

Once the sugar has melted, set this aside to cool.

In a bowl, whisk together egg whites and heavy cream. 

Add this to the milk. Sieve the mixture.

Pour this into the ramekins to about 80% full.

Wrap the opening of each ramekin or container with aluminium foil. Place them into a baking tray or casserole dish. Pour hot water to reach half way up the sides of the ramekins. 

Bake (using top and bottom heat) in the water bath at 150°C for 45-50 minutes, or until the pudding has set. 

Cool the pudding before chilling for at least 3-4 hours. Top with more caramel before serving.

Caramel Earl Grey Milk Tea Pudding

2016-05-04 21:02:30

Yields 6

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For the caramel base

1. 60g caster sugar
2. 30ml cold water
3. 60ml warm water

For the pudding

1. 5 egg whites
2. 400ml milk
3. 50ml heavy cream
4. 40g caster sugar
5. 2-3 Earl Grey tea bags

For the caramel topping

1. 60g caster sugar
2. 30ml cold water
3. 60ml warm water

For the caramel

1. In a heavy bottom saucepan, add the caster sugar and cold water. Swirl the pan around to mix the sugar and water. Place the saucepan on low heat and heat, without stirring, until the mixture turns light brown.
2. Use a spatula to lightly stir the sugar around.
3. Add the warm water.
4. Use the spatula to stir the mixture until all the sugar has melted and turned golden brown.
5. Turn off the heat and distribute among the heat-proof ramekins (or containers) you are using to make the pudding. Set this aside.

For the pudding

1. Warm the milk. Do not allow the milk to come to a boil – once little bubbles start appearing at the edges, turn the heat off. Add the tea bags and allow the tea to steep for 3 minutes.
2. Discard the tea bags. Add the caster sugar to the milk. Over low heat, stir the milk until all the sugar has melted. (Do not boil the milk!)
3. Once the sugar has melted, set this aside to cool.
4. In a bowl, whisk together egg whites and heavy cream.
5. Add this to the milk. Sieve the mixture.
6. Pour this into the ramekins to about 80% full.
7. Wrap the opening of each ramekin or container with aluminium foil. Place them into a baking tray or casserole dish. Pour hot water to reach half way up the sides of the ramekins.
8. Bake (using top and bottom heat) in the water bath at 150°C for 45-50 minutes, or until the pudding has set.
9. Cool the pudding before chilling for at least 3-4 hours. Top with more caramel before serving.

By Diana Gale

Adapted from Carol

Adapted from Carol

The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/