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Dans la lune

January 22, 2021

Blue Pudding with Butterfly Pea Flower Tea

Blue Pudding with Butterfly Pea Flower Tea

Print this recipe
Serving Size
6 puddings
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Blue Pudding with Butterfly Pea Flower Tea

Ingredients

  • 5g butterfly pea tea
  • 50ml boiled water
  • 3 egg whites (~100g)
  • 50g white sugar
  • 5 tbsp heavy cream/whipping cream
  • 350ml whole milk
  • 2 tbsp sweetened condensed milk

For the topping :

  • 100g heavy cream/whipping cream
  • 3g cream stabiliser (particularly if your cream is less than 35% fat)
  • 10 to 15g white sugar

Instructions

  • 1. In a heat-safe cup, add butterfly pea tea and pour the boiling water. Let it sit for a few minutes and set aside.
  • 2. In a cooking bowl, add white egg, and sugar. Mix gently (using a cooking spoon) to prevent bubbles from appearing.
  • 3. Add milk gradually and mix. Then add sweetened condensed milk, heavy cream, and mix.
  • 4. Strain and add the tea base, using a cooking sieve. Squeeze out as much as possible : the more you squeeze, the more intensely blue the result :) Mix gently.
  • 5. Strain the mixture with a sieve twice. Transfer into heat-safe cups. Cover with aluminium foil.
  • 6. Bring water to a boil and set the steam tray over, using the lowest heat. Place the puddings.
  • (NOTE : use a medium burner not the high output one, as indicated by the red arrows in the gas stove picture) Cover and steam for 45 to 60 min. It should be wobbly but the surface should hold firm and still.
  • 7. Cover with lids and chill in the fridge until it has set and cooled.

For the topping :

  • 8. In a small cup, add sugar and cream stabilizer. Mix. In a cooking pot, add the heavy cream and sugar mix, and mix with a electric hand mixer until getting the texture you like.
  • 9. Top the pudding with whipped cream.
  • Enjoy!
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