Pudding au Caramel (Caramel Pudding) - Recipe

Puddings are amongst one of my best love dessert, I love all types of pudding from Chinese steamed milk pudding, Japanese milk pudding, Panna Cotta (or the Italian milk pudding LOL), Mango pudding, Baked Sago pudding, Soya Milk pudding…I LOVE PUDDINGS!

Because this recipe is done to suit my taste, therefore, it is perfectly ok to adopt your own preferences to it. E.g. some might prefer using skimmed or semi-skimmed milk instead, some might prefer using vanilla seeds instead of essence, some might prefer to use more sugar or some might prefer it to have more caramel with the pudding. So just do what you like to it but this is what I have done with mine!

Ingredients:

• 500 ml Whole Fat Milk
• 3 eggs
• 110g Sugar (I used caster sugar instead because I just bought a new bag.)
• 1 teaspoon Vanilla Essence
• 35ml Water

Directions:

1. Preheat the oven to 160-180˚c (again, depending how hot your oven it, mine tends to burn EVERYTHING I cook…so 160 was enough for me!).

2. Place water and 70g of sugar into a heavy bottom pan or pot to make the caramel sauce. This is a quick process so have your glass / ceramic pudding mold stand by to pour the sauce in when it’s done. The colour of the caramel depends on you, some like it to be a dark amber colour some is happy with honey colour. The darker you want it, the long you stir the caramel in the heat, but be careful not to burn it. Pour in the equal amount of caramel into each bowl. (A tiny bit is usually enough)

3. Whisk the egg with 40g of sugar, you can use more sugar than that if you wish. Heat up the milk and for 2-3 minutes and slowly pour in some of the milk into the egg before mixing it. Remember NOT to pour in all the milk at once and do it in at least 2-3 separate go. Each time more milk is added, stir gently to mix both egg and milk until adding more milk in it.

4. Use the sieve to sieve the pudding mix at least 3 times before pouring it into the glass / ceramic pudding mold. Spoon out gently any bubbles before covering it with aluminum foil.

5. Place the pudding on to the bottom tray of the oven, place a piece baking paper in the tray and fill up 2/3 of the tray with water before placing the glass / ceramic bowls on it. Bake at 160 - 180˚c for 45 – 60 mins.

TIPS:

• You can use the handle of a knife gently tap the mold / bowl for checking if the pudding is cooked or not. If a pudding is not ready the top would have a ripple effect, whereas if it was cooked and ready, it’d just wobble instead.
• After the pudding is done, take it out to soak in water for about 50 mins before placing into the fridge. It taste a lot nicer when chilled.
• To serve the pudding, just run the tip fo the knife around the mold, turn it onto a plate and ready to serve.