Foam Pudding with Custard Sauce
Ingredients
Pudding
- 1 packet string agar-agar (30g)
- 6 cups water
- 1/4 cup sugar
- 5 egg whites
- 2 egg yolks
- 1 tablespoon vanilla extract
- food coloring
Custard sauce
- 1 can evaporated milk
- 1 can water (using the milk can)
- 1 tablespoon custard powder
- 3 egg yolks
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Preparation
Put water into a pot with agar-agar and cook until boiling, then cool it.
In another container, add egg whites and beat at maximum speed until foamy and meringue forms.
Add egg yolks one by one while beating until fluffy.
Add sugar and vanilla, and beat again.
Slowly add the slightly cooled agar-agar mixture to the egg mixture and beat until well combined, ensuring that the foam and agar do not separate.
Add food coloring and pour the mixture into a container.
Chill the pudding in the refrigerator.
Dissolve custard powder in water first.
Put all custard ingredients in a pot.
Stir until it boils and the aroma rises.
Tips
It is very important to cool the agar-agar slightly first because hot agar-agar can ruin the foam and cause the pudding to separate into two parts.
For the custard, make sure not to leave it unattended as it can burn at the bottom. After boiling, stir to cool slightly before setting aside. Chill in the refrigerator as the pudding is best served cold.
