MZ's caramel pudding


 


Caramel pudding 

(For about 4 puddings) Ingredients: 

White sugar 80g 

Water 60g 

Heavy Cream 240g 

Milk 250g 

2 Eggs 

1. Measure out 55g of sugar in a pot and add 30g of water in it, heat until it boil then 

reduce the heat. No need to stir, just gently sway the pot is enough. 

2. Heat until it turn slightly dark amber color, add 30g of water, continue swaying the pot 

under heat to ensure there isn’t any solid caramel left (because the water added could 

cause some to solidify). Pour the caramel into the mold, a thin layer would be enough, set 

it aside and allow it to cool. 

3. Heat the cream and milk together in a pot until it boil. 

4. Mix the egg with 25g of sugar until no more solid sugar seen, gradually add the boiled 

cream and milk while stirring it.  

5. Sieve and pour into the mold with caramel, cover it with a piece of aluminum foil. 

6. Preheat the oven, add water to the baking tray and bake at 150 degrees C for 40 minutes. 

7. After cooling it in refrigerator for at least 1h, remove the pudding with knife and place it 

onto a plate. 




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