SLC-S25/W1 | Caramel Pudding
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The aroma was appealing until I tasted it. The whole preparation process was looks simple until I tried it out. I must say caramel pudding needs everything to be in place; for me, everything was in place, and on the contrary, the whole process went well. I did some research on caramel pudding, and I discovered that it is a dessert mostly eaten in Japan, the United Kingdom and the United States. Since Japan is in Asia, I undoubtedly believe that this delicacy has spread throughout Asia.
Make the given recipe in detail with step by step pictures. Include your name tag with the date at the final presentation of the recipe. ⭐️(6 Mark )⭐️
The ingredients were not hard to find, even though it took me some hours to get fresh milk measuring 150ml precisely.
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- I started by pouring in my sugar into the pot; the 2 sachets, according to the scale, minus the nylon's weight, weigh 80 g, so I poured one sachet weighing 40 g into the pot, which I intend to use to prepare my caramel. I allowed the sugar to dissolve and it changed to a dark orange colour.
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- At this time I put my pot down and pour the caramel into a tight-fitting container.
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- I broke three eggs into a clean dry plate and stirred it. After stirring to ensure it was completely mixed, I added my 20 g of sugar, which I obtained precisely by splitting the remaining 40 g in half. I added this and stirred for a while. Next to that was the addition of my 150 ml of fresh milk, and this gave the mixture a noticeable change in colour. At this point, I knew I was on track.
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- Now, while the caramel was yet in its liquid form, I added the egg-sugar-milk mixture and steamed it for 20 minutes. My timer was with me, so I timed this accurately. After 20 minutes, I took it out. This is the major preparatory step for caramel pudding.
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2 . Did you enjoy the taste of the caramel pudding you made? Or did you give it to someone else? Can you describe it?. (Must be at least 100 words.) ⭐️(1 Mark )⭐️
Like I said, the aroma was very appealing, but the taste is what puts me in a complete disorder and causes stomach rumbling. My system was very sensitive to the fact that this is the first time something like this is being ingested. I felt a bit of the milk in the caramel pudding; the downside was so sugary. To be very frank, I don't consume sugar that much, and I only tasted this twice.
In a single taste, my taste buds distinguished every bit of the pudding. This is just how I felt; I didn't have anyone around at this time to judge my pudding. At some point I felt it was the steps I took, but nah. In my first time of trying things out, I was very inquisitive and very careful, so certainly I did this well, but this became so sugary.
3 . Explain the specialty of caramel pudding. ⭐️(1 Mark )⭐️
Can you bring to remembrance that moment where you perceive something very different, something you have never tasted before having a distinct aroma? That flavour that came with the combination of the milk, sugar and egg is the distinctive speciality I saw in this preparation.
4 . List the prices of the ingredients you used in making the recipe, one by one. ⭐️(1 Mark )⭐️
As you can see, the picture tells that I aim at getting this preparation done accurately, so I make sure every bit of the things I added was measured and added as it was stated.
Egg: An egg costs N250, and 3 eggs cost N750. According to the price of stems at this time, that amounts to 3.85125.
Sugar: 40 grams of sugar cost N100, 20 grams cost N50, so in total this costs N150 and in steems 0.77115.
Milk: My milk was measured in grams, so 50 grams of milk will be approximately 50 ml. 50 grams cost N250; therefore, 150 ml will be 150 g, meaning that 50 ml x 3 sachets of 50 g milk will be N750, making the cost 250 x 3 = N750 and in steems 3.85125.
I am sure you enjoyed every lines of my writeup, i wouldn't love to participate alone, i would love to invite @bossj23 @okere-blessing and @alejos7ven to join in this contest as well*