Recipe: Delicious Egg pudding (burnt suger!?)

Recipe: Delicious Egg pudding (burnt suger!?) Delicious, fresh and tasty.

Egg pudding (burnt suger!?). The Egg Pudding is an item from The Legend of Zelda: Breath of the Wild. It is a curative item that restores Link's health with some Heart Containers. Link can prepare it by cooking a Bird Egg, Cane Sugar, and Fresh Milk in a pot.

But sometimes, I find it too rich, and other times, it's not rich enough.

Beat butter, egg yolks and egg white until smooth.

Is it possible to get to the soft peaks stage with that much granulated sugar mixed with the eggs?

You can have Egg pudding (burnt suger!?) using 6 ingredients and 11 steps. Here is how you cook it.

Ingredients of Egg pudding (burnt suger!?)

1. Prepare of For the flan mixture:4 eggs.

2. You need 1 cup of milk.

3. You need 1 tablespoons of white suger.

4. Prepare 1 tablespoon of non acohol vanilla.

5. It’s of For the caramel sauce:4 table spoon brown suger.

6. You need Pinch of salt.

Is there some trick I should try to make it work properly?

I made the two pudding recipes from Ideas in Food.

The method is similar for both recipes.

Blend some yolks and tapioca starch, warm up liquids with sugar, pour in the blender while its running, increasing the spead.

Egg pudding (burnt suger!?) step by step

1. For the ingredients:in the pic,later added an extra egg and bit more milk(about 5 tablespoons more).

2. Also i switched the suger pans around,so that the white tin instead of handled pan one was for caramelising sauce.in the white tin,added the 4 tablespoon brown suger and about same amount of water and vanila and pinch of salt.

3. While the suger was caramelising in medium low heat,prep set up the rice cooker as an oven and steamer for the pudding!you would need a piece of foil to cover the tin inside the steamer,as well as you need the outer lid.

4. Check suger if startin to bubbling lower heat abit and let caeamelise without burning.while you heat up suger a bit more..you can heat milk briefly in the pan,and prep the eggs by whisking in a bowl.set aside.

5. After milk is ready and suger is ready.now let milk cool abit and then add whisked egg.then also coat the tin of caramelised suger at sides and at base,making sure it is evenly thined around the tin upto almost the top.

6. Now add the egg and milk mixture into the caramelised tin an set aside..here a collander was used as a sreamer to place in the cooker.(it was one with a circular base enof to fit a small tin, which fitted well inside it. Also it had handle that could fit on top of rice cooker so that it was hels upright and nt go all the way in because some space was neede from the bottom of rice cooker to be able to add water,to reach just at base of the collander.)see pic for more demonstration.

7. Now the steamer and set up oven was in place.add tap water in the rice cooker to reach (about quater way up the base of rice cooker) that shown in pic put the tin with pudding,in the base of the collander,such that it fits well..then put a peace of foil,tucking it in around the tin so that it doesnt lift up.you can use cover that wud fit on top of tin and wont melt etc.make sure the tin is secured and level.also put the..now switch on rice cooker.then let it heat..

8. The built heat and coverinsgd will help the steam in as much as you cover and lids fit properly then the cooking process will be faster and more efficient…the pudding will be ready in half an hour upto 40 mins…check half way to see if its getting not wobbly and slightly risen above the initial level.

9. Alos you can here the water in the rice cooker bubbling/kind of boiling under neath the tins.be very careful as the steam build up is increasing and this can burn your hand or arms.put your gace away from the steam also all kids away and make sure the rice cooker is high and at a corner not to be reached easilyyou can now take out your cover and tin gently lift foil and be cateful with heat on the metal tins and foil etc..

10. Then loosen edges of puddin with kinfe then let cool abit before turning upside down on a prepared plate which has flat centre but lifted edges for the sauce not to spill.

11. Your pudding is ready,chil in fridge for hour or so,then take out,decorate with any crunchy nuts or cerial!!and section it and serve.bismillah enjoy.

Whole eggs and/or yolks are often beaten with crystalline dry sugar to ribbon for use in a recipe.

Ribbon is a word used in baking to describe their particular consistency.

On the other hand, beaten egg whites are described by their peak stiffness(soft to stiff) achieved during their preparation.

See more ideas about Burnt sugar, Cupcake cakes, Desserts.

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