Ingredients
400 ml milk
3 large eggs
60 g sugar
1⁄2 tsp vanilla essence
70 g sugar
50 ml water
Preparation
Place the sugar and water in a small saucepan over medium heat until the sugar has dissolved.
Keep cooking over medium heat until the sugar and water mixture turns into a beautiful amber colour.
Turn the heat off and pour the sauce into 4 pudding molds.
Place milk in a jug and microwave for 1½ minutes to heat the milk up.
Add the egg, sugar and vanilla essence into a mixing bowl and whisk all together.
Add warm milk into the egg mixture gradually and stir to combine them all together.
Strain the custard base using a sieve or strainer.
Divide and pour the custard mixture into the 4 pudding molds on top of the caramel sauce.
Place the molds in a shallow frying pan and add about 750 to 1000-milliliter water over high heat.
Bring it to boil then turn the heat down to low, wrap the pan lid in a dry towel and put the lid on and leave it to simmer for 3 to 5 minutes.
Turn the heat off and leave it for 15 minutes. Do not open the lid.
Take the molds out of the frying pan and allow them cool down.
Refrigerate the molds for at least 1 hour.
Serve it on a plate.
