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Tasty

GIANT BUCKET PUDDING

GIANT BUCKET PUDDING

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GIANT BUCKET PUDDING

Servings: 10INGREDIENTS520 grams granulated sugar, divided645 milliliters water, divided2 tablespoons hot water80 grams gelatin12 grams agar powder3200 milliliters milk, divided18 medium eggs3 drops VanillaWhipped cream, for garnishSliced fruit, such as strawberries, blueberries, kiwi, and orange, for garnishSpecial Equipment1 5-liter metal bucketPREPARATIONAdd 120 grams of sugar and 3 tablespoons of water to a small pot over medium heat. Swirl the pan around until the mixture turns golden brown and develops a toasted smell. Add the hot water, stir, and pour the caramel sauce into the bucket. Let cool. In a small microwave-safe bowl, combine 400 milliliters of water and the gelatin and mix well. Set aside.Add the remaining 200 milliliters of water and the agar powder to a medium pan, then stir and cook over medium heat until just before boiling. Add 800 milliliters of milk in 3 additions, stirring to combine. Microwave the gelatin mixture for 20 seconds and stir until dissolved. Pour the gelatin mixture into the pan in 2 additions, mixing well. Remove the pan from the heat and set aside.In a large bowl, whisk the eggs with the remaining 400 grams of sugar. Add the vanilla and whisk to combine. Add the milk and gelatin mixture and the remaining 2400 milliliters of milk and whisk.Pour the pudding mixture through a fine-mesh sieve into the bucket. Chill in the refrigerator for 6 hours, until the pudding is set.Place a large plate over the bucket opening. Carefully flip upside down to release the pudding, then remove the bucket.Garnish with whipped cream and cut fruit.Enjoy!
tasty

Servings: 10

INGREDIENTS

520 grams granulated sugar, divided

645 milliliters water, divided

2 tablespoons hot water

80 grams gelatin

12 grams agar powder

3200 milliliters milk, divided

18 medium eggs

3 drops Vanilla

Whipped cream, for garnish

Sliced fruit, such as strawberries, blueberries, kiwi, and orange, for garnish

Special Equipment

1 5-liter metal bucket

PREPARATION

Add 120 grams of sugar and 3 tablespoons of water to a small pot over medium heat. Swirl the pan around until the mixture turns golden brown and develops a toasted smell. Add the hot water, stir, and pour the caramel sauce into the bucket. Let cool.

In a small microwave-safe bowl, combine 400 milliliters of water and the gelatin and mix well. Set aside.

Add the remaining 200 milliliters of water and the agar powder to a medium pan, then stir and cook over medium heat until just before boiling. Add 800 milliliters of milk in 3 additions, stirring to combine.

Microwave the gelatin mixture for 20 seconds and stir until dissolved. Pour the gelatin mixture into the pan in 2 additions, mixing well. Remove the pan from the heat and set aside.

In a large bowl, whisk the eggs with the remaining 400 grams of sugar. Add the vanilla and whisk to combine. Add the milk and gelatin mixture and the remaining 2400 milliliters of milk and whisk.

Pour the pudding mixture through a fine-mesh sieve into the bucket. Chill in the refrigerator for 6 hours, until the pudding is set.

Place a large plate over the bucket opening. Carefully flip upside down to release the pudding, then remove the bucket.

Garnish with whipped cream and cut fruit.

Enjoy!