Thursday, June 14, 2012

Pudding Milk Jam: Delicious bread's companion.

 You can call it milk jam or pudding milk jam ^^, because the name won't change the fact that it's so delicious, haha.

Pudding Milk Jam
 I think about making this jam a long time ago but didn't have a chance, well it's because I always want to do something all the time, 24 hours a day is not enough for me.
It made form boiling the milk and cream until thicken then add the egg yolk and corn starch (corn starch will prevent the yolk to become  a scramble egg ^^).
It's easy to do, all you have to do is mix the ingredients and wait,  the low heat will do most of the work.
I added how to sterilize your jar for anyone who plan to keep it longer, but for me, well I make it yesterday and it's almost gone by now, haha.



Pudding Milk Jam
Make about 200 ml

 500ml ........................... Whole milk
100ml ............................ Whipping cream
100g ............................... Granulated sugar
1/2................................... Vanilla bean (scrape the seeds out of the bean)
1 ...................................... Egg yolk
1/2tsp ............................. Corn starch
1tbsp ............................... Water


Caramel
30g ................................. Granulated sugar
1tbsp .............................. Water (A)
1tbsp .............................. Water (B)


Wash and dry a jar. 
If you plan to keep the jam longer than 1 week, you will need to sterilize your jar.
How to sterilize your jar.
Preheat oven to 110°C. 
Wash jars and lids. Rinse well. Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat. Cover pan. 
Reduce heat to medium and boil gently for 10 minutes. Line a baking pan with a clean tea towel. Remove jars and lids from boiling water and place upside down on tray. 

Place in oven and heat for 15 minutes. 



 Make the caramel:
Put the sugar and water (A) into a saucepan and bring to boil over medium heat until caramelize.
Take the pan out of the heat and stir in the water (B), then pour the caramel into bottle.
 Make the milk jam:
Put all the ingredients except the corn starch, water and egg yolk into the pan and bring to boil over heat. After boiling, lower the heat, and let it simmering for 1-1 1/2 hours.
Remove the vanilla bean. Whisk the egg yolk and pour the hot mixture into the egg yolk bowl, pour it slowly and whisk all the time. Stir the corn starch and water and pour it into the bowl, stir until combine.
Put the mixture over low heat until boil, let it boil for 1 minutes.
Pour the mixture into the bottle and seal with a lid.
Can be kept in refrigerator for 1 week or 1 month without opening if using sterilized jar. 


Pudding Milk Jam: Delicious bread's companion.

4 comments:

Anonymous said...

Hi Dailydelicious

Like ur milk jam. Can I use it as filling for mini tarts, of course, omitting the caramel part?

If use as filling for tarts, wud filling be too soft?

Thank you and with blessings
Priscilla Poh

dailydelicious said...

Hi,Priscilla Poh
It can be use for the filling but the taste of the milk jam is quite sweet, and yes it can be too soft and it won't set.

Anonymous said...

Hi Dailydelicious,

Do we need to mix the caramel with the milk jam later? I don't see what is the purpose of the caramel in the bottom? It's the 1st time I heard of this kind of jam but it look too good and need to make it, lol.

Stephie

Anonymous said...

Thanks Dailydelicious fo your reply.

Blessings
Priscilla Poh

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