Caramel custard

Ingredients

Custard Base

• 400 ml milk
• 3 large eggs
• 60 g sugar
• 1/2 tsp vanilla essence

Caramel Sauce

• 70 g sugar
• 50 ml water

Metric - US Customary

Instructions

Caramel Sauce

• Place the sugar and water (for the caramel sauce) in a small saucepan over medium heat until the sugar has dissolved.
• Keep cooking over medium heat till the sugar and water mixture turns into a beautiful amber colour. 
• Turn the heat off and pour the sauce into 4 pudding molds.

Custard base

• Place milk in a jug and microwave for a 1 a minute and a half 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 flying pan and add about 750-1000ml 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 for simmer for 3-5 minutes. *1
• 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.