Bel Foodservice
Custard pudding

Custard pudding

This custard pudding is even more creamy and smooth thanks to the addition of Kiri® Professional Cooking & Spreading. A fruit sauce of strawberries, mango, blueberries, kiwis, and raspberries provides a sour counterbalance to the custard pudding’s full and rich flavour.

Portions
- +
Preparation time
70
minutes
Cooking time
–
Price category
–

Ingredients

The caramel

  • 100 g granulated sugar
  • 30 g water

The custard

The fruit sauce

  • 80 g strawberries
  • 80 g mangos
  • 80 g blueberries
  • 80 g kiwis
  • 80 g raspberries
  • 10 ml lemon juice
  • 60 g granulated sugar

Preparation

The caramel

  1. In a pot, add the hot water. Add the sugar and cook until golden.
  2. While still hot, add 8 g of caramel in each container.

The custard

  1. Heat to 80°C the milk, the Kiri® Professional, the cream and 1/3 of the sugar.
  2. In a bowl, mix the eggs and egg yolks with the rest of the sugar, until dissolved.
  3. Slowly add the hot milk to the egg mix. Stir well and filter.
  4. Pour some of the mix in each container.
  5. Add a dish cloth to the bottom of an oven-safe dish big enough to fit all your little containers. Add them in the dish and fill it with hot water. Bake at 150°C for 40 minutes.
  6. Leave at room temperature for 30 minutes, then refrigerate for 2 hours.

The fruit sauce

  1. Using a bar mixer, blend seasonal fruits with lemon juice and sugar until smooth.
  2. Poor a few spoonful of sauce on top of the cold custard puddings. Serve.

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