Caramelle Pudding

Method

1. Make the caramel

   • Heat sugar and water in a pan on medium heat.

   • Let it melt and turn golden brown (don’t stir).

   • Immediately pour into a pudding mold or bowl, tilting to coat the bottom.

2. Prepare the custard

   • Warm the milk (do not boil).

   • In a bowl, beat eggs and sugar gently.

   • Add warm milk slowly while mixing.

   • Add vanilla essence.

   • Strain the mixture for a smooth texture.

3. Cook

   • Pour custard over the hardened caramel.

   • Steam for 30–40 minutes or

   • Bake in a water bath at 160°C (320°F) for 45 minutes.

4. Cool & serve

   • Let it cool, then refrigerate 2–3 hours.

   • Run a knife around the edges and invert onto a plate.