Caramel Pudding

After watching TV Champion programme last week (Eating Pudding Contest), I was very interested to make caramel pudding..Okay, to the point, let’s try and taste it. Hmm...Delicious !

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.