June 13, 2021
Egg Pudding Recipe From The Legend of Zelda: Breath of the Wild
Hello Gameresses! Astaldien here again bringing you another dessert blog with a sweet treat you’ll love. Today’s dish was inspired by The Legend of Zelda: Breath of the Wild. Special thanks to the Gameress Discord ladies for the recommendation!
Today’s dessert is especially short and sweet and does not take too long to prepare. Luckily for us, the ingredients are almost exactly like the in-game recipe from IGN’s The Legend of Zelda: Breath of the Wild Wiki Guide. The guide says you will need a bird egg, fresh milk, and cane sugar. If you guessed “Egg Pudding,” you’d be exactly right!
Like I mentioned, the pudding itself does not take long to make; however, it does take a few hours to cool. If you time it just right it should be ready for lunch or dinner! (Or, if you’re like me, a midnight snack).
What you’ll need to make this pudding happen:
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Bowls, whisk, sieve, stirring spoon and measurement spoons.
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Four 6-oz ramekins or bowls
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A skillet where you can add 1-inch of water and fit all the 6-oz bowls in (and keep the lid on)
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1 Cup of milk
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3 Large eggs
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3 Tbsp granulated sugar
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½ Tsp vanilla extract
And if you want to make a caramel sauce topper, you’ll need:
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Small pot
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3 Tbsp water
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1 ½ Tbsp granulated sugar
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1 ½ Tbsp hot water
Let's begin! If you want to skip making the caramel topper, you can ignore steps 10-14.
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To start, you’ll want to wrap a kitchen towel around the skillet’s lid and wrap it up at the top. This is so the condensation will get soaked into the towel, and not fall into the egg pudding while you’re steaming it.
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Add approximately 1 inch of water to the skillet, and place it on the stove to boil.
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Combine the eggs and sugar into one of the bowls.
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Add the milk and vanilla extract to the egg mixture.
- Next, you’ll grab your other bowl and sieve. Pour the egg mix in the sieve into the new bowl. This catches any excess egg remaining so it won’t be in the pudding.
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Pour the egg mixture into the little ramekins or bowls. You should have just enough to fill all of the bowls evenly (If not, that’s ok!).
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When the skillet water boils, turn the heat down to low. Then, gently place the little bowls with the egg mix into the skillet. Cover with the lid then let this steam for about 10 minutes.
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Once 10 minutes has passed, do not remove the lid. Instead, turn off the heat completely and let the bowls steam for another 10 minutes with the remaining heat.
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After everything is done steaming, remove the bowls from the skillet and onto a safe surface for them to cool. When they’re finished cooling and are room temperature, place them into the refrigerator to cool for 2-3 hours.
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OPTIONAL: While the pudding cools in the fridge, get your small pot, sugar, and water. Making the caramel topping can be a little tricky, so do not worry if you do not get it exactly right on the first try!
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Combine 3 tbsp of water and 3 tbsp of sugar into the small pot.
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Mix over medium-low heat, stirring until the sugar is completely dissolved.
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When the sugar is fully dissolved, you can increase the stove’s heat to high and swirl the mix every now and then so it will caramelize more evenly. The mix should start bubbling.
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After a few minutes and when the mixture is a darker brown color, add 1 ½ tbsp of water. The mix should sizzle. Swirl the mixture again, and turn off the heat. Move the mix to cool.
Tip: If the caramel becomes too hard to pour when it finishes cooling, you can reheat it and add extra water until it becomes smooth enough to pour. -
Hopefully if the steps go well for you, your final product should look something like this:
That’s all for today’s recipe! Let us know how your egg pudding turned out in the comments below. Astaldien over n’ out!