CARAMEL CUSTARD PUDDING

CARAMEL CUSTARD PUDDING

Ingredients

For the caramel:

1 cup sugar

2 tbsp water

For the custard:

4 large eggs

1 can sweetened condensed milk

1 can evaporated milk

1 tsp vanilla extract

Instructions

1. Add sugar and water to a saucepan over medium heat. Cook without stirring until the sugar melts and turns a deep golden amber caramel.

2. Immediately pour the caramel into a round 7-inch cake pan and carefully tilt the pan to coat the bottom evenly. Set aside to cool.

3. In a bowl, whisk the eggs gently until combined. Do not overbeat, as too much foam can create bubbles in the custard.

4. Add condensed milk, evaporated milk, and vanilla. Mix gently until smooth.

5. Strain the custard mixture through a fine-mesh sieve directly into the caramel-coated pan.

6. Cover the pan tightly with foil. Place it in a larger baking dish and pour in hot water until it reaches about halfway up the sides of the pan.

7. Bake at 160°C (320°F) for 50–60 minutes, or until the center is just set with a slight wobble.

8. Remove from the water bath and let cool completely. Refrigerate for at least 4 hours, preferably overnight.

9. Run a thin knife around the edges, place a serving plate over the pan, and carefully invert. Let the caramel sauce flow over the custard before slicing.