1For the caramel, take half a cup of sugar and put it in a pan.
2For the caramel, take half a cup of sugar and put it in a pan.
3For the caramel, take half a cup of sugar and put it in a pan.
4Without stirring with a spoon, gently swirl the pan until all the sugar melts and caramelizes. Do not add water.
5Without stirring with a spoon, gently swirl the pan until all the sugar melts and caramelizes. Do not add water.
6Without stirring with a spoon, gently swirl the pan until all the sugar melts and caramelizes. Do not add water.
7Carefully pour the hot caramel into a baking pan.
8Carefully pour the hot caramel into a baking pan.
9Carefully pour the hot caramel into a baking pan.
10Take two pieces of sliced bread and remove the hard crusts.
11Take two pieces of sliced bread and remove the hard crusts.
12Take two pieces of sliced bread and remove the hard crusts.
13In a blender, combine two cups of FNN evaporated creamer, the cut bread, four eggs, half a cup of FNN sweetened creamer, half a cup of cream cheese, one small cap of vanilla essence, and a pinch of salt.
14In a blender, combine two cups of FNN evaporated creamer, the cut bread, four eggs, half a cup of FNN sweetened creamer, half a cup of cream cheese, one small cap of vanilla essence, and a pinch of salt.
15In a blender, combine two cups of FNN evaporated creamer, the cut bread, four eggs, half a cup of FNN sweetened creamer, half a cup of cream cheese, one small cap of vanilla essence, and a pinch of salt.
16Blend until the mixture is completely smooth with no residue.
17Blend until the mixture is completely smooth with no residue.
18Blend until the mixture is completely smooth with no residue.
19Sieve the blended mixture.
20Sieve the blended mixture.
21Sieve the blended mixture.
22Carefully pour the sieved mixture into the pan with the caramel, using a ladle to break the fall.
23Carefully pour the sieved mixture into the pan with the caramel, using a ladle to break the fall.
24Carefully pour the sieved mixture into the pan with the caramel, using a ladle to break the fall.
25Wrap the pan tightly with aluminum foil.
26Wrap the pan tightly with aluminum foil.
27Wrap the pan tightly with aluminum foil.
28Steam for 45 minutes, ensuring the heat is not too high to maintain a good texture.
29Steam for 45 minutes, ensuring the heat is not too high to maintain a good texture.
30Steam for 45 minutes, ensuring the heat is not too high to maintain a good texture.
31After steaming, let it cool down.
32After steaming, let it cool down.
33After steaming, let it cool down.
34Refrigerate for several hours before serving.
35Refrigerate for several hours before serving.
36Refrigerate for several hours before serving.
Ingredients
0.5 cup sugar
0.5 cup sugar
0.5 cup sugar
2 pieces sliced bread
2 pieces sliced bread
2 pieces sliced bread
2 cups evaporated creamer FNN
2 cups evaporated creamer FNN
2 cups evaporated creamer FNN
4 biji eggs
4 biji eggs
4 biji eggs
0.5 cup sweetened creamer FNN
0.5 cup sweetened creamer FNN
0.5 cup sweetened creamer FNN
0.5 cup cream cheese
0.5 cup cream cheese
0.5 cup cream cheese
1 small cap vanilla essence
1 small cap vanilla essence
1 small cap vanilla essence
1 pinch salt
1 pinch salt
1 pinch salt
Equipment
panaluminum foilblendersievesteamer
Tips
Do not stir the caramel with a spoon, just gently swirl the pan.
Do not add water to the caramel.
Ensure the caramel is put in the pan carefully as it is very hot.
Filter the blended mixture to avoid any residue.
When pouring the mixture into the pan, use a ladle to break the fall and prevent it from creating a "waterfall effect".
Wrap the pan tightly with aluminum foil before steaming.
Do not use a high flame when steaming to ensure a good texture.
Cool down the pudding and refrigerate for several hours before serving.
The bread helps reduce the failure rate and makes the pudding easier to form.