Ingredients:
3 eggs
40g sugar
200g milk
120g heavy cream
In a large bowl, combine 3 eggs and 40g of sugar. Whisk vigorously until the mixture becomes pale and the sugar granules have fully dissolved.
Pour in the milk and heavy cream (or whipping cream). Gently whisk or stir until the mixture is smooth and fully incorporated.
“Strain the liquid through a fine-mesh sieve 3 to 4 times. Then, allow the mixture to rest for 15–20 minutes to let air bubbles escape. This crucial step guarantees a flawlessly smooth and delicate finish once baked.”
Preheat the oven to 160°C (320°F). Place the puddings on the middle rack and bake for 50 to 60 minutes. Since every oven is different, please adjust the settings according to your own oven’s heat distribution.
“Pour the settled custard mixture equally into individual pudding molds. Seal each bowl securely with aluminum foil; this crucial step stops condensation from forming and dripping, ensuring a smooth, mirror-like finish.”
“Pour hot water into the baking pan until it reaches halfway up the sides of the pudding ramekins.”
“Place on the middle rack and bake at 160°C (320°F) for 50 to 60 minutes. Since every oven has its own ‘personality,’ keep an eye on it and adjust accordingly. Once baked, allow it to cool to room temperature, then refrigerate. It tastes absolutely best when served cold!”
