Before the Calamity, Central Hyrule was the heart of the kingdom. Towns and farming villages dotted the landscape surrounding Hyrule Castle, stretching southward across the fertile plains. These villages, with Lon Lon Ranch among them, produced much of the milk, cream, and other dairy that sustained the kingdom.
In these farming communities, cooks found a delicious use for their fresh dairy and eggs. Whisked together with sugar and baked in small cups, the mixture became a simple, rustic custard pudding. Sweet, delicate, and made from everyday farm ingredients, it soon became a favorite at supper tables throughout Central Hyrule.
As its popularity spread, the pudding eventually found its way into Castle Town and the kitchens of Hyrule Castle. There, the royal chefs refined the humble farmhouse dessert, perfecting its silky texture. What began as a simple country treat became a delicacy favored by the Royal Family.
Today, Central Hyrule is a ghost of its former self. Its towns lie in ruins, and the farms that once fed the kingdom have long been decimated by the Calamity. Yet the recipe survives in the settlements scattered across Hyrule, a small taste of the old kingdom that was lost a century ago.
"Made by cooking eggs and milk in a special mold, its soft texture melts in your mouth."
To bring this recipe to life, we will follow an approach that parallels the Japanese Purin. We will begin by preparing a caramel sauce to coat the bottoms of the pudding molds. From there we will whisk together warmed milk and cream with eggs, sugar, vanilla, and salt to create a smooth custard. This custard will be strained into the molds and baked in a water bath until just set. After cool my and refrigerating, the loosened pudding will be inverted onto a plate, allowing the caramel to coat the custard.
Smooth and silky, this custard is deliciously light, with a mild, creamy egg flavor complemented by sweetness and rich caramel. I can just imagine enjoying one of these egg custards as an evening dessert at a Castle Town tavern.
Ingredients
Caramel
1 cup sugar
3 tbsp water
3 tbsp hot water
1 cup sugar
3 tbsp water
3 tbsp hot water
Custard
4 cups milk
¾ cup heavy cream
½ cup sugar, divided
6 whole eggs + 1 extra yolk
½ tbsp vanilla extract
⅛ tsp salt
Equipment
8 large metal pudding molds (3½“ x 2”)
fine mesh strainer
baking dish for water bath
Add the sugar and 3 tbsp water to a saucepan over medium heat. Do not stir once it begins boiling; instead, gently swirl the pan, as needed. Cook until the caramel turns a deep amber color.
Carefully add the hot water; it may sputter aggressively. Swirl the pan until a smooth caramel is formed.
Quickly pour a thin layer into the bottom of each of the pudding mold so that the entire bottom of each mold is covered in a thin, even layer of caramel. Set aside.
Place a saucepan over medium-low heat. In the saucepan, combine the milk, heavy cream, and ¼ cup of the sugar. Whisk together and warm gently until the sugar is melted and the mixture is steaming but not simmering.
Meanwhile, in a bowl, whisk together the eggs, extra yolk, ¼ cup of sugar, vanilla extract, and the salt. Whisk gently and avoid creating foam.
Slowly pour the warm milk mixture into the eggs mixture while whisking continuously.
Pour the milk in very slowly in a small stream while whisking. This will temper the eggs and ensure the eggs do not scramble.
Once fully combined, strain the custard mixture through a fine mesh strainer into an another bowl. Let it rest for a minute so any surface bubbles dissipate.
Pour the custard over the caramel in the pudding molds. Fill the molds to approximately ¼ inch from the top. Skim any remaining bubbles on top with a spoon.Cover each mold loosely with foil.
Preheat oven to 300°F.
Place the molds into a baking dish and add hot water halfway up the sides. Use two baking dishes, if need be, to fit all of the pudding molds, but endure all molds can fit on the same oven rack.
Place the baking tray(s) in the oven for 35 to 45 minutes. The puddings are done when the edges are set and the centers still jiggle noticeably when nudged. They should wobble as a single unit, not slosh like liquid.
When the puddings are done baking, remove the molds from the water bath, place them on a cooling rack, and cool to room temperature.
Once they are cooled to room temperature, refrigerate at least 4 hours, but preferably overnight.
When you are ready to serve, run a thin knife around the edge, and dip the mold briefly in warm water for a few seconds. Place a plate on top and invert the mold and plate. The pudding will slide out of the mold and the caramel will cascade down its sides. Enjoy!
Learn more about the Egg Pudding dish from The Legend of Zelda: Breath of the Wild and The Legend of Zelda: Tears of the Kingdom at Zelda Dungeon.