Description
It will be difficult to resist eating this egg pudding before adding it to your bubble tea, but if you can resist, it is well worth the reward.
Ingredients
Units
Scale
- 1 cup whole milk (divided into 1/4 and 3/4)
- 2 egg yolks
- 2 tbsp white sugar
- 1 tsp vanilla extract
- 1 tsp gelatin (see note below if using agar)
Instructions
- In a small bowl, combine ¼ cup of the milk with the gelatin. Set aside.
- In a medium bowl, whisk together the egg yolks, sugar, and vanilla.
- In a medium saucepan, heat ¾ cup milk. Bring to a boil over low heat. Stir constantly so it doesn’t burn.
- Once the milk is simmering, slowly pour the warmed milk into the bowl with the egg yolk mixture. Stir the mixture constantly so as not to cook the yolks—they just need to be warmed. If there isn’t room for all the milk, that’s fine. As long as you incorporate at least half of the warmed milk into the egg yolks, they’ll be warm enough for the next step.
- Once the yolks are warm, pour the egg mixture back into the saucepan and whisk for at least 2 minutes over low heat until it starts to thicken.
- Pour the milk and gelatin mixture into the saucepan and continue whisking.
- Once the mixture is smooth, refrigerate it for at least 2 hours until it is set.
- Scoop or cut small amounts of the egg pudding into your boba tea glass. Add ice and boba tea.
Notes
Agar is slightly trickier than gelatin. If you’d like to use agar powder, follow the suggestions below.
- Substitute agar powder at a little less than 1/2 the amount of gelatine—so for this recipe, use a skinny 1/2 teaspoon of agar powder.
- It sets more quickly than gelatin—dissolve it JUST BEFORE pouring it into the pudding in Step 6.
- It doesn’t dissolve quite as well as gelatin—you’ll need to whisk the mixture really well or even use an immersion blender to get the mixture to a smooth silky texture.
- After adding the agar powder, simmer for just 2-3 minutes more. Simmering too long will make the finished product rubbery.
- Prep Time: 10 minutes
- Cook Time: 15 minutes