Ingredients
For the Caramel Sauce:
- 1/2 cup (100g) granulated sugar
- 2 tablespoons water
For the Pudding:
- 2 cups (500ml) milk
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch (optional, for thicker texture)
Instructions
- Make the Caramel:
- In a saucepan, combine sugar and water. Heat over medium heat without stirring until the sugar melts and turns a golden amber color.
- Quickly pour the caramel into small heatproof ramekins or jars, tilting to coat the bottom evenly. Set aside to cool and harden.
- Prepare the Pudding Mixture:
- In a saucepan, heat the milk over medium heat until warm (but not boiling).
- In a mixing bowl, whisk together eggs, sugar, and vanilla extract. If using cornstarch, mix it with a little milk to form a slurry, then add to the egg mixture.
- Gradually pour the warm milk into the egg mixture, whisking constantly to temper the eggs.
- Cook the Pudding:
- Strain the mixture through a fine sieve to remove any lumps, then pour it evenly into the caramel-coated ramekins.
- Steam or Bake:
- Steaming Method: Place the ramekins in a steamer. Cover and steam on low heat for 15–20 minutes, or until the pudding is set.
- Baking Method: Place the ramekins in a baking dish. Add hot water to the dish to create a water bath (bain-marie). Bake at 325°F (160°C) for 30–40 minutes.
- Cool and Serve:
- Let the puddings cool to room temperature, then refrigerate for at least 2 hours.
- To serve, run a knife around the edge of each pudding and invert onto a plate. The caramel will flow over the pudding.