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 kental
• 4 Telur-kocok, ½ st Vanili bubuk, 200 ml Susu murni
• 75 ml Susu kental manis, Jeruk mandarin kaleng
• 2 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 cream
• 75 ml Condense milk, 1 small can of Mandarin orange
• 200 ml Milk, 4 Eggs-beaten, ½ tsp Vanilla
• 2 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.