Friday, October 7, 2011

A slice of caramel pudding

(Homemade) Peanut caramel pudding

You could use this recipe if you have leftover egg whites. Really really need extra effort to make this pudding. But hey...don't hold yourself if you want to make it. Just be patient and follow the steps carefully then you will get the perfect layers and shape. Because mine wasn't perfect after all !

Peanut Caramel Pudding

Ingredients :
- 24 sponge finger/lady finger biscuits

Pudding 1 :
- 175 gr granulated sugar
- 600 ml hot water
- 18 gr agar-agar powder (no color)
- 3 tsp instant coffee powder
- 50 gr granulated sugar
- 3 egg whites

Pudding 2 :
- 500 ml fresh milk
- 18 gr agar-agar powder (no color)
- 2 yolks
- 100 gr peanut jam
- 3 egg whites
- 100 gr granulated sugar

How to :

1. Use sponge finger biscuits standing them upright to cover the outer edge of the cake. Line side of a round mold (22 cm in diameter, height 6 cm) with sponge fingers.
2. Pudding 1 : melt 75 gr sugar in a sauce pan over moderate heat stir until golden brown. Add hot water and stir evenly. Add in agar-agar powder, instant coffee powder and 50 gr sugar, bring to boil. Remove from the heat. Take about 250 ml from the agar-agar mixture. Set aside.
3. Beat egg whites until stiff peaks. Pour in the lukewarm agar-agar mixture into egg whites a little at a time. Stir well after each addition.
4. Pour it into the prepared mold. Wait until the surface has set.
5. Reheat the 250 ml agar-agar mixture, stirring constantly then bring into boil. Remove from the heat. Pour over the first layer. Let it chill.
6. Pudding 2 : bring milk and agar powder on a saucepan. Stir well and bring to a gentle boil. Set aside.
7. Beat the yolks until thick. Add in peanut jam. Mix well.
8. Pour in the milk and agar mixture into the yolk mixture. Mix well.
9. Beat egg whites until foamy. Add sugar, keep beating until stiff peak form. Pour in the yolk and agar mixture a little at a time. Mix well.
10. Pour over the second layer on the mold. Spread evenly. Let it chill in the fridge before serving.

Bahasa Indonesia

Bahan :
- 24 biskuit sponge finger

Pudding 1 :
- 175 gr gula pasir
- 600 ml air panas
- 1 1/2 bungkus agar-agar putih
- 3 sdt kopi instan
- 50 gr gula pasir
- 3 putih telur

Pudding 2 :
- 500 ml susu cair
- 1 1/2 bungkus agar-agar putih
- 2 kuning telur
- 100 gr selai kacang
- 3 putih telur
- 100 gr gula pasir

Cara :

1. Tata sponge finger di sisi loyang bulat diameter 22 cm tinggi 6 cm.
2. Pudding 1 : gosongkan 175 gr gula pasir. Tambahkan air panas sambil diaduk hingga larut. Tambahkan agar-agar bubuk, kopi instan dan 50 gr gula pasir sambil diaduk hingga mendidih. Ambil 250 ml rebusan agar-agar. Sisihkan.
3. Kocok putih telur sampai mengembang. Tuang sisa rebusan agar-agar sedikit demi sedikit sambil dikocok rata.
4. Tuang ke dalam loyang yang sudah disiapkan. Biarkan hingga setengah beku.
5. Panaskan sisa rebusan agar-agar (250 ml) sambil diaduk hingga mendidih. Tuang ke atas lapisan pudding pertama. Biarkan setengah beku.
6. Pudding 2 : rebus susu cair dan agar-agar sambil diaduk sampai mendidih. Sisihkan.
7. Kocok kuning telur sampai kental. Masukkan selai kacang. Kocok rata.
8. Tuang rebusan agar-agar ke dalam kocokan kuning telur sambil dikocok rata. Sisihkan.
9. Kocok putih telur sampai setengah mengembang. Tambahkan gula pasir. Kocok sampai mengembang. Tuang campuran kuning telur sedikit demi sedikit sambil dikocok sampai rata.
10. Tuang ke atas lapisan pudding di dalam cetakan sedikit demi sedikit hingga rata. Bekukan.



  1. This pudding is splendid and ever so tempting! mmmhhh, coffe and PB are two of my favorite things...



  2. wow, cantik banget Mbak Tika.. :) aku kebayang2 rasanya pasti enak jg deh..

  3. mind blowing pics as usual Tika, perfect shape of dessert.... (gak nolak klo diajak tea time bareng :))

  4. Looks so soft and I can imagine it's gliding through my throat... That pretty slice for me please... Btw, Mbak Tika I have an award for you, take it in my blog :D. Thank you....


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