EGG PUDDING

Ingredients

• Sugar

• Milk

• Fresh cream

• Eggs

• Vanilla essence

Measurements

• 1 1/4 cups sugar

• 2 cups milk

• 1/2 cup fresh cream

• 3 eggs

• 3 egg yolks

• 1 teaspoon vanilla extract

Cooking & Preparation

1. In a saucepan, bring 3/4 cup of sugar and 3 tbsps of water to a boil over medium heat.

2. Mix the sugar and water until the sugar dissolves.

3. Let the sugar solution boil until caramel is a deep yellow-brown color (amber).

4. Immediately remove the pot from heat and mix caramel.

5. Pour your caramel into your dish immediately, before it hardens in the pot.

6. Set aside and let cool.

7. Preheat oven to 230•C

8. In another saucepan bring your milk and cream to a boil.

9. In a bowl, add eggs, egg yolks and the remaining 1/2 cup sugar for 1 minute. Whisk until incorporated.

10. Gradually whisk in cream, milk and vanilla.

11. Pour your mixture through a strainer over your caramel to get rid of any particles and milk skin.

12. Place your dish inside a larger baking dish.

13. Pour hot water into the dish without custard mixture. Make sure it comes halfway up sides. This is to create a water bath.

14. Put your dish with custard into the water bath.

15. Bake until custard is set and golden on top, about 45 minutes.

16. Remove dish from water bath and let cool for about 30 minutes to 1 hour.

17. Refrigerate until cold and firm, about 3 hours or overnight.

18. To remove custard, run a knife around sides to loosen.

19. Place a large enough plate on top of your set custard and flip over to get it out.

Enjoy 😊