Caramel Custard Pudding (Quesillo)

Caramel Custard Pudding

Hello !!

It's been a while since my last recipe...

During this quarantine due to covid19, I'm not able to go out as I like. I kinda miss the crowded market or packed restaurant. I also miss my favorite dessert of all time. Caramel Custard. A delicious combination of egg, milk, and sugar that melts in your mouth as you bite into it. Hmmm, yummy...

Because the place that sells this custard is closed due to covid19, I'm going to make my own version of it. This recipe isn't suitable for someone who's allergic to eggs. And also this recipe contains lots of calories, it's not good to consume it every day. But it's okay to eat it once in a while, it's great for our soul. Let's get cooking.

Ingredients :

1. 5 tbsp of sugar
2. 5 eggs
3. 2 tbsp of hot water
4. 400 ml of plain milk (you can use regular milk or plant-based milk. I use full cream milk because I want to have a thick mixture)
5. 3 tbsp of condensed milk (you can add more as your liking if you want a sweeter result)

Tools :

1. Steamer
2. Strainer
3. Pan
4. Heat-resistant bowl or cup (eg ramekin bowl or ceramic bowl, I use a pyrex glass bowl)
5. 2 Large bowl

Directions :

1. Heat up the pan in low heat. Pour the sugar in the pan. Let the sugar melt and caramelize. This process takes about 10 minutes. Keep an eye on your sugar, because you don't want to burn them.
2. When the sugar turns to brown, add 2 tbsp of hot water. And quickly stir it. If your sugar becomes a lump, stir it until dissolved. 
3. Once it dissolved, pour the caramelized sugar into a heat-resistant bowl. Tilt them to coat the bottom of the bowl. Let it sit for 10 minutes.
4. Now we're going to make the custard
5. Crack 5 eggs, and beat them in the bowl. Try to make it not too bubbly.
6. Heat up some pan in low heat, pour the milk and condensed milk. Mix them well until it simmers. 
7. Once it simmers, turn off the heat and pour the milk mixture to the beaten egg little by little.
8. Keep stirring the egg while pouring the milk.
9. Pour the remaining milk into the large bowl
10. Take the strainer and the second bowl. Strain your mixture to the second bowl. 
11. Strain the mixture twice so you get that silky and smooth mixture.
12. Now we're ready to pour the mixture to the heat-resistant bowl. Pour the mixture over the caramelized sugar. (You can use a strainer while pouring it to get an ultimate silky texture)
13. You might want to cover the bowl using a plastic wrap or aluminum foil so the water from the steamer doesn't fall into your pudding. 
14. Place the bowl into the steamer. Steam for 30 minutes in low heat.
15. Take the bowl out and let it cool
16. Put it in the refrigerator for at least 1 hour before consumption. 
17. To unmold, run a knife around rim of the bowl and invert onto a plate.
18. Enjoy!!!

It's so silky when I cut it. 


Look at how smooth the custard is!

This recipe can feed up to 6 people. You can add vanilla extract if you want. My first plan is to add 2 tbsp of vanilla extract into the milk mixture, but I totally forgot. So I didn't put them. It's still good anyway. Sweet, jiggly and silky pudding really spoil my tongue :)