Every time we pass by or travel to Ipoh, we will definitely visit Thean Chun coffee shop to eat their signature Caramel Custard Pudding. It’s hard to imagine that you can eat restaurant-level dessert in an ordinary coffee shop.
Caramel Custard Pudding is also flan or crème caramel. Different regions have different names. The ingredients are very simple. Generally, caramel pudding can be made with eggs, milk and sugar. But today we will change the taste and make a custard pudding with the coconut flavor. The ingredients and operation required for this dessert are very simple and easy, but if you want to make a smooth and a perfect bubble marks free pudding, it is not an easy task.
Time, heat and patience are all indispensable to make a perfect custard pudding. In addition to bake in a water bath method, steam method can also be used. But for us, the steam method will be more difficult to control the temperature. Although the time will be shortened, the pudding is easy to have bubble marks and the taste is not so smooth. Besides, the material of the container also is a key. Aluminium or stainless steel containers conduct heat faster, so it is also easy for puddings to have bubble marks. We think that using glass or ceramic containers is more suitable. Finally, remember to bake the pudding until it is cooked, otherwise it will taste fishy.
Love smooth texture dessert? You might also like this :No-Bake Lemon Cheesecake with Honey Jelly Topping
Information from Internet
In the late 20th century, caramel pudding was a popular dessert menu in European restaurants. In Spanish-speaking countries and often in the United States, crème caramel is known as flan. This was originally a Spanish-language usage, but the dish is now best known in North America in a Latin American context. Elsewhere, including in Britain, a flan is a type of tart somewhat like a quiche.
Crème Caramel (Coconut Custard Pudding)
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- 2 Eggs Total egg liquid 110g
- 50 ml Thick Coconut Milk
- 170 ml Coconut Water
- A little Salt
- 20 g Caster Sugar
- 40 g Palm Sugar
- 40 ml Water
- 2 Pandan Leaves
- Put palm sugar and water in a pot and cook over medium heat until thick and slightly sticky.
- Pour into the mould and let cool.
- Put thick coconut milk, coconut water, salt and pandan leaves in a pot and cook over medium heat until simmer.
- Preheat the oven to 130°C.
- Stir well the egg liquid and caster sugar.
- Stir quickly while pouring coconut milk into the egg liquid.
- Filter the egg liquid 2-3 times.
- Cover the cup with banana leaves or aluminium foil (to prevent the surface from being dried)
- Place in a baking tray and pour hot water to the level of egg liquid.
- Place in the oven and bake at 130°C for 80 minutes or until cooked. (Please adjust the temperature and time according to your own oven)
- Chill in the refrigerator for at least 2 hours.
- Use a knife to cut along the cup and then reverse the cup.
- Gently shake the cup to release the pudding.
- Bake is easier to control than steam
- Low temperature + long time can prevent the pudding from appearing bubbles
- It is ideal to use glass or ceramic moulds
- Stripping with a knife will be more conservative
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