This gelatin is a cross between a leche flan and panna cotta, giving you spoonfuls of creamy, milky, custardy goodness. This egg pudding is a pleasant, cool treat to eat as is, or scoop into your homemade milk tea for the perfect sinker.
Creamy Custard Egg Pudding Recipe
Creamy Custard Egg Pudding Ingredients
- 5 large egg yolks
- 1 Cup evaporated milk
- 1/2 Cup hot water
- 10 gram-pack unflavored gelatin powder
- 1/4 Cup white sugar
- 1/2 teaspoon vanilla flavor
- 1 teaspoon vegetable oil
- In a bowl, whisk five egg yolks and set aside, near stove. In a small saucepan, simmer evaporated milk over medium-low heat. When it begins to simmer, immediately take off the heat and gradually pour into the egg mixture while whisking. (This will temper the eggs.)
- In another bowl, briskly whisk hot water and gelatin together. Once smooth, add in sugar and whisk until smooth. Add in the egg mixture and vanilla, then stir together with a spoon. Set aside.
- Lightly oil a gelatin mold. (You can choose cups, a big bowl or a small Bundt pan.) Gently pour in the gelatin mixture through a fine sieve and into the mold. (The sieve will strain out any clumps of gelatin, unwanted egg solids, and minimize bubbles.)
- Cool the gelatin down at room temperature for 30 minutes before putting in the freezer, covered for 3 hours and 30 minutes. (If you have more time, place in the refrigerator.)
- To unmold, run a knife around the sides or place upside down on a plate and use a hot damp towel to warm the container. (This will help release the gelatin from the mold.) Keep refrigerated until ready to serve.