Caramel Custard Pudding

Resipi asal ambil dr Lydia@Skyblue tp K.Nor copy kat rumah Hana Jepun. Lydia, mintak izin copy & paste kat sini ya..

Ingredients (makes 6):

Caramel:
40g sugar
10ml hot water

Custard:
200ml fresh milk
10g sugar - x ltk sbb mcm dh manis jerk! (K.Nor tak letak gak)
½ tsp vanilla essence

1 whole egg
2 egg yolks
30g sugar

Methods:

1. Caramel: Melt sugar in a sauce pan, stir until golden brown. Once it starts bubbling, stir in hot water then remove from heat.
2. Lightly grease the moulds, then fill each mould with about 1 teaspoon of caramel. Swirl the mould to coat bottom of mould when the caramel is still hot. Set aside for later use.
3. Custard: Bring together milk and sugar, bring to boil on low heat then stir in vanilla essence. Turn the heat off and set aside for later use.
4. In a mixing bowl, lightly whisk eggs with sugar. Then pour in milk in stream, whisk rapidly until well blended.
5. Sift the mixture then fill each mould with mixture, and steam on low heat for 15-20 minutes. If using oven, place moulds in a tray then fill tray with water. Cover moulds with aluminium foil. Bake at preheated oven, 140ºC for 25-30 minutes.
6. Turn the heat off, let puddings stay in the steamer or oven for further 10 minutes.
7. Chill before serving.

Tips:

To produce smooth texture custard, the mixture must be sifted to remove bubbles then pour into mould gently.