Documente Academic
Documente Profesional
Documente Cultură
5. Subpoint #5 : Afterwards, add the milk to the beaten egg while whisking the mixture. 6. Subpoint #6 : Sieve the egg mixture with a fine mix strainer and scrape off the bottom of the strainer with a spatula. 7. Subpoint #7 : Remove any foam on the surface with a spoon. 8. Subpoint #8 : Then, pour the egg mixture into an easy to pour container. C. Main Point #3 : The third step is to steam the egg mixture. 1. Subpoint #1 : Gently fill the pudding moulds with the egg mixture. 2. Subpoint #2 : Cover each mould with an aluminium foil. The foil will prevent the surface from getting dry. It will also help steam the pudding evenly. 3. Subpoint #3 : Heat water in a pan and gently place the moulds in it. 4. Subpoint #4 : The kitchen towel will soften the heat at the bottom. 5. Subpoint #5 : There should be enough hot water to cover the bottom half of the moulds and put the lid on. 6. Subpoint #6 : Keep the water temperature just below the boiling point and steam the. pudding for 18-20 minutes.(Do not bring the water to boil, otherwise the smooth texture of the pudding will be lost.) 7. Subpoint #7 : Next, put kitchen gloves on and remove the pudding moulds from the pan. 8. Subpoint #8 : When they become cool, store them in the fridge. D. Main Point #4 : The last touch is to serve the custard puddings. 1. Subpoint #1 : Scrape the side of the mould with a tip of a knife. 2. Subpoint #2 : Then, tap the mould on a kitchen towel to make space around the pudding. 3. Subpoint #3 : Finally, serve the pudding on a plate. III. Conclusion A. Final review: So today I have demonstrated to you the four major steps in making Custard Pudding after I told and showed you the ingredients. 1. 2. 3. 4. I have demonstrated to you on how to make the caramel sauce for custard pudding. Then, I explained to you on how to make the egg mixture for pudding. Next, I showed you how to steam the egg mixture. And finally, I demonstrated to you on how to serve the custard puddings.
B. Tie back to the audiences: This gorgeous pudding is made out of simple ingredients that are easily available in your kitchen; eggs, sugar and milk. The combination of slightly bitter caramel and sweet custard pudding is so lovely that with just a bite, it melts in your mouth and gives you this little feeling called satisfaction. C. Concluding remarks: Try and do it at home. You will find it quite amusing, doing it on your own that is. See, your own hard work paid off. After that, its time to just sit back and relish. Good luck in the kitchen and enjoy!
IV. Reference 1. Dassana. (2010, June 5th). Caramel Custard Recipe: How to make Caramel Custard. The Vegetable Recipes of India. Retrieved 2011, December 5th from http://www.vegrecipesofindia.com/caramel-custard-pudding-recipe/ 2. Cream Caramel Pudding. (2007, April 23th). Wordpress. Retrieved 2011, December 5th from http://anakcina.wordpress.com/2007/04/23/cream-caramel-pudding/ 3. Petrina, V. S. (n.d.). Caramel Custard. About. Retrieved 2011, December 5th from http://indianfood.about.com/od/sweetsanddesserts/r/caramelcustard.html 4. Caramel Pudding Recipe. (n.d.). indobase. Retrieved 2011, December 5th from http://www.indobase.com/recipes/details/caramel-pudding.php 5. Bikram. (2010, June 5th). How to make Caramel Pudding. itlist. Retrieved 2011, December 5th from http://www.itlist.com/how-to-make-caramel-pudding/