How to Make Caramel Pudding

The ingredients are not hard to find, namely eggs, milk, sugar and there are 1-2 other ingredients. It’s just that you have to pay a little attention to how to prepare it.

First we make the caramel layer and secondly, we prepare the pudding mix that uses eggs. There is a process called tempering, which is important to produce a smooth and silky caramel pudding texture. It’s really comfortable on the throat with the sweetness of caramel sugar.

Ingredients:

• Caramel sugar ingredients:
  • 1/3 cup sugar (**ignore the 1/2 cup measurement in the video)
  • 2 sb on it
• Pudding mix ingredients:
  • 2 cups of full cream milk
  • ½ cup sugar
  • 1 tsp vanilla essence
  • 4 eggs size B
  • 1 egg yolk
  • A pinch of salt

How to Prepare:

1. Methods for the caramel layer:
   1. Cook the sugar with water until the sugar melts and foams.
   2. When it’s browned, put the caramel sugar into the pan and spread the caramel on the surface of the pan.
2. Methods for caramel pudding:
   1. Slowly stir the egg and egg yolk, then add the vanilla essence.
   2. Cook full cream milk, sugar and a pinch of salt. Cook until it smokes, foams a little and does not need to cook until it boils.
   3. Pour the warm milk mixture into the eggs little by little while slowly stirring the mixture.
   4. Strain the pudding mix, then slowly pour it into the caramel layer pan.
   5. Cover the pan with aluminum foil, and cook the caramel pudding either by steaming or baking.
   6. For the water bath and bake method, put the pan into a larger pan and pour hot water into the large pan.
   7. Bake the caramel pudding at a temperature of 160˚ for approximately 50 minutes.
   8. Then, refrigerate for a few hours or overnight.
   9. Shade the sides of the pudding and turn the caramel pudding upside down to serve.

Tip:

• When cooking the caramel layer, there is no need to stir the sugar water until the sugar turns brown. To prevent lumps of sugar, brush the sides of the pan with water.
• If you want a more bitter caramel taste, cook the sugar water until it turns dark brown but if you don’t want it, cook it until the color of the sugar water changes to light brown only.
• This tempering process occurs when we control the temperature by adding warm milk mixture little by little into the eggs. This method is to prevent the eggs from becoming cooked and the mixture of milk and egg mixture from becoming lumpy.
• Pour the pudding mix slowly to avoid foaming, If it foams, throw away or break the existing foam.
• To know the caramel pudding is ready, the pudding will not stick to the knife when poked.