Caramel Pudding:

🍮🍮🍮🍮🍮🍮

Custard Ingredients:

🍮1 tin Condensed Milk (397g)

🍮1 tins Water (use the same tin)

🍮5 Eggs

🍮1 teaspoon Vanilla Essence

Caramel Ingredients:

🍮1/2 cup sugar 

How To Make The Caramel:

1️⃣Put the sugar in to a metal pan and cook over  medium heat. 

2️⃣Let the sugar melt.Once it turns into a brown color, take out from the stove and pour the caramel into the bowl or baking tray, which you are going to bake the caramel pudding.

3️⃣Spread evenly and leave it aside.

How To Make The Custard:

1️⃣Beat the eggs well with a whisk or Beater.

2️⃣Pour the condensed milk and water beat well. Add vanilla,mix well.

3️⃣Pour this mixture to the caramelized baking tray. 

4️⃣ Pour into the prepared caramel mould bake uncovered for 50 minutes .(place the mould in a tray of water).

5️⃣Bake at - 170 C.

6️⃣ Allow the dish to cool. Remove from the mould onto a dish so that the caramel side is on top. Refrigerate for 5-6 hours.

Tips:

⏺Do not stir the caramel with a spoon. It will seize/coagulate immediately and you won't be able to use it.

⏺The color of the caramel is entirely up to you. I like mine a dark chocolate color but you can totally stop before it reaches this shade of brown for a truer caramel. Also remember, the darker the caramel, the more intense the flavor is. In fact, the pudding acquires an almost smoky taste as you go darker. Just be careful not to go to the point where it actually burns.

⏺To unmold,carefully loosen the Side of the custard with a knife or small spatula.Placea dessert dish or plate on top of the Custard tray,hold it tightly,turn the tray upside down.Shake the tray gently to loosen the custard.caramel syrup will run down the sides of the custard.

#sharingwithlove

#blogger

#mypassion