Easy Jiggly Custard Pudding Tart
Easy Jiggly Custard Pudding Tart

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, easy jiggly custard pudding tart. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Easy Jiggly Custard Pudding Tart is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Easy Jiggly Custard Pudding Tart is something that I have loved my whole life. They’re fine and they look wonderful.

Great recipe for Easy Jiggly Custard Pudding Tart. I referred to a friend's pastry recipe, but I added less sugar as custard pudding itself has got a lot of sugar. I wanted to keep the egg whites for another sweet so I used only egg yolk in this pastry.

To get started with this particular recipe, we have to first prepare a few components. You can have easy jiggly custard pudding tart using 15 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Easy Jiggly Custard Pudding Tart:
  1. Make ready Tart pastry
  2. Make ready 125 grams Cake flour (sifted)
  3. Take 60 grams Butter
  4. Prepare 30 grams Sugar
  5. Get 1 Egg yolk
  6. Take Custard pudding mixture
  7. Take 300 ml Milk
  8. Prepare 30 grams Sugar
  9. Make ready 3 Egg (beaten)
  10. Prepare 1 dash Vanilla extract
  11. Get Caramel sauce
  12. Take 45 grams Sugar
  13. Prepare 2 tbsp Water
  14. Prepare 3 tbsp Water
  15. Make ready 1 tsp Powdered gelatin

Let cool completely on a wire rack. A light, smooth, firm-yet-soft milky pudding pairs with chocolately creamy chocolate custard. Unmould Pudding This type of puddings are quite soft. Crack the eggs into a bowl and beat with the sugar on low speed.

Steps to make Easy Jiggly Custard Pudding Tart:
  1. Heat the butter in the microwave for a few seconds and whisk in a bowl until creamy Please be careful not to overheat and liquify the butter.
  2. Add sugar to the creamed butter in three separate batches. Mix well each time and stir until the mixture is a white fluffy consistency.
  3. Now add the egg yolk and mix until it is combined into the mixture.
  4. Add flour and mix with a rubber spatula, using a cutting and folding motion. The mixture might crumble and you will wonder if it comes together - but don't worry.
  5. After cutting and folding, put the crumbly mixture in a plastic bag and bring it together! You will be surprised how well it holds together Leave the pastry in the fridge for at least 30 minutes.
  6. Meanwhile make the custard pudding Place milk and sugar in a heat-proof container and microwave (700W) for 2 to 3 minutes. Once the sugar dissolves, let it cool down.
  7. Pour the beaten egg into the cooled sugar milk and mix. Then strain.
  8. Add vanilla extract and stir again This is the custard pudding mixture.
  9. Take the pastry out of the fridge. Put the pastry between 2 pieces of plastic wrap and roll with a rolling pin. Use plastic wrap so that the pastry does not stick to the rolling pin.
  10. Roll the pastry until it stretches a little bigger than the mold size. Remove the top plastic wrap and place the mold face down on top of the pastry. Now support the pastry underneath and flip over.
  11. Remove the remaining plastic wrap and gently press the pastry down into the sides of the mold. Fold any extra pastry inside higher than the height of the mold.
  12. Make a few spots with a fork in the base of the pastry.
  13. Bake the pastry first in a preheated 200℃ oven for 8 ~ 10 minutes without filling.
  14. Now pour custard pudding mixture into the cooked pastry. Turn oven down to 170℃ and bake a further 25 ~ 35 minutes.
  15. Caramel sauce: Place the ingredients marked in a heat proof container and microwave (700W) for 2 ~ 3 minutes. Add water and mix quickly Add soaked the gelatin with water and mix until the gelatin dissolves completely.
  16. Pour the caramel sauce on the baked custard pudding and cool down Put in the fridge to chill well. Once chilled, remove from the mold and slice.

Do not allow the eggs to become fluffy or the pudding will have a foamy consistency. The amount of sugar can be adjusted if desired. My grandma has used this recipe since she was a little girl. It makes a very good, rich pudding to use in cream pies, trifles, or just for eating. If you want to reduce the richness substitute some of the evaporated milk for skim milk.

So that is going to wrap this up with this special food easy jiggly custard pudding tart recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!