Custard Pudding Recipe
20 mins Serves: Serves 4
* 1 cup (240ml) milk * 3 eggs * 3 Tbsp. sugar * ½ tsp. vanilla
For caramel sauce: * 3 Tbsp. water * 1 ½ Tbsp. sugar * 1 ½ Tbsp. water (adding later)
Instructions 1. Cover the lid with kitchen cloth to prevent the water dripping onto custard pudding from condensation. Fill the large skillet with water about 1 inch height and start boiling water.
2. Combine eggs and sugar in a medium bowl and whisk very well.
3. Add milk and vanilla and whisk all together.
4. Run the mixture through a fine sieve and divide the mixture into individual ramekins.
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Mandelin California Almonds Instructions 1. Break the chocolate into small pieces. Put into a small pan with matcha and cream. 2. Let the chocolate melt on a very low heat, constantly stirring. 3. Pour into a food processor and mix until very smooth. 4. Transfer the mixture into a container, close tightly with a lid and refrigerate until the ganache has thickened (at least 3 hours or it can also stay in the fridge overnight or even for several days). 5. Prepare small, deep bowls with the coatings you have chosen. 6. Run your hands under cold water every five or six truffles and clean them quickly with a paper towel. Your hands shouldn't be too warm, otherwise the ganache melts and truffles are impossible to form. 7. Dust the inside of your hands with the chosen coating, quickly form a truffle, but using only the fingers (the palm of your hand is always much warmer), put it into a bowl with coating and, moving the bowl, coat the truffle thoroughly. 8. Repeat until you want to switch to another coating. 9. Place the truffles on a plate or in paper cases and refrigerate a couple of hours before serving or before offering them.
10. The truffles should always