Main Ingredients:
Granulated Sugar: 25g (for pudding mixture); Fresh Milk: 250g (for pudding mixture); Light Cream: 50g (for pudding mixture); Eggs: 2 (for pudding mixture).
Additional Ingredients:
Granulated Sugar: 60g; Caramel Sauce: 60g; Water: 30g; Hot Water: 2 tablespoons.
Flavor: Milky; Cooking Method: Baked; Time: 1 hour; Difficulty: Moderate.
Caramel Pudding Cooking Steps
First, make the caramel sauce. Put 60g granulated sugar and 30g water in a small pot, gently shake the pot, and boil over medium heat before reducing to low heat.
The color of the sugar syrup should be like this. Turn off the heat. If the color is too dark, it will taste bitter.
Pour two tablespoons of hot water into the caramel sauce. The liquid in the pot will boil suddenly, so be careful!
The caramel sauce is ready. After cooling, put it in a bottle. To speed up the solidification of the caramel sauce, you can put the bottle in the refrigerator.
Start making the pudding mixture. Weigh the fresh milk, light cream, and sugar. Cook over low heat, stirring constantly.
Beat two eggs and set aside.
When the pudding mixture boils, turn off the heat and wait for 1 minute. Then, slowly pour the egg mixture into the pudding mixture while stirring.
After mixing well, sift the pudding mixture twice.
Pour the mixture into the pudding bottle. (The caramel sauce at the bottom of the bottle should have solidified by now.)
Preheat the oven to 150 degrees Celsius. Put the pudding bottle in a baking tray filled with water and bake for 30 minutes. After cooling to room temperature, refrigerate.
