Puding Karamel Jeruk Kukus (Steam Orange Caramel Pudding)


In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

100 gr Gula pasir, 5 sm Air panas, 75 ml Krim kental4 Telur-kocok, ½ st Vanili bubuk, 200 ml Susu murni75 ml Susu kental manis, Jeruk mandarin kaleng2 Roti tawar ukuran kecil tanpa kulit

 

Cara membuat

Hangatkan ramekin, sisihkan. Lelehkan gula di api sedang-kecil hingga kecokelatan, tuangi air sedikit2 & masak hingga larut. Susun jeruk di dasar semua ramekin lalu tuangi 1 sm karamel di atasnya.Campur telur, vanili & krim, sisihkan. Blender susu, 35 gr jeruk, SKM & roti selama beberapa detik lalu masak sampai hangat. Tuang adonan sedikit2 ke campuran telur & krim sambil diaduk. Saring lalu tuang ke ramekin.Tutup ramekin dengan aluminium foil, kukus 30 menit di api kecil. Matikan api & diamkan tertutup 10 menit. Angkat & biarkan puding hingga mencapai suhu ruang. Masukkan ke kulkas 2 jam. Jelujuri dengan pisau di sekeliling tepian ramekin untuk melepaskan puding, telungkupkan di piring saji & hias dng jeruk.

 

Ingredients

100 gr Sugar, 5 tbsp Hot water, 75 ml Heavy cream75 ml Condense milk, 1 small can of Mandarin orange200 ml Milk, 4 Eggs-beaten, ½ tsp Vanilla2 small size White bread without crust

 

Directions

Warm up the ramekins; set it aside. Heat sugar over medium-low heat until it melts & brownish. Pour in water, a little at a time; stir until the sugar dissolved. Arrange the orange on the bottom of ramekins & then pour in 1 tbsp of the caramel sauce on top. Combine eggs, vanilla & cream; set aside. In a blender, process the milk, 35 gr of orange, condense milk & bread for a view second. Cook it for a while, just to warm it up. Pour the batter into the egg mixture, a little at a time. Stir to combine it well. Strain through a fine sieve & then pour it into  the ramekins.Cover ramekins with aluminium foil. Steam over low heat for 30 minutes. Turn off the heat but let it in the steamer for 10 minutes. Remove from the steamer & let it cool completely. Refrigerate for ~ 2 hours. Run a thin knife around the ramekins edgs before turning the puddings out onto serving plates. Garnish with more Mandarin orange.