Caramel Pudding

Here's a recipe that's been requested by one of my hubby's staff. Patience is very much needed in doing this caramel pudding or you'll burn the sugar (caramel). To get exact measurement, you will need to use measuring cup that can be buy for one set that consist of several measurements: 1 cup, 1/2 cup, 1/3 cup, 1/4 and 1/8. The other important thing that is needed in this recipe is a whisk. As for the ramekins, I bought mine from a low price store in Kuching and I think you can buy it from Supersave here in Miri. I reduce the caramel measurement because I'm not keen to serve sugary treats to my children. For my friends who requested recipes to be on bilingual language (BM and English), I'm so sorry because I don't have time to do it. If you  don't understand anything, please leave a comment, and I'll explain it in BM. Enjoy!

Whisk and ramekins

Measuring cups

                                                 Diva Caramel Pudding

Ready to be eaten by my hubby

Ingredients:
5 eggs
500 gm milk
1/3 cups sugar


For caramel : 1/3 cups sugar, 1/8 cups water.

Pudding in a ramekin

1. For preparing the caramel, pour sugar and water into a pan and with a slow heat, gently swirl the pan until bubbles of foam created from the pan and turn off the heat when the color changes to a nice golden brown. DO NOT USE ANYTHING TO STIR THE CARAMEL, JUST SWIRL THE PAN! Pour into 4 or 5 ramekins, depending on how thick you want the caramel to be. You have to do it fast or else the caramel will harden.


2. Cook the milk and sugar until it dissolved but DO NOT BOIL it. Turn off the heat. It's better to use a whisk so that you'll know when the sugar is dissolved. Let it cool.


3. In a different bowl, gently beat the eggs with a whisk, just enough to break the yolks and the whites until they are well mixed. Pour the milk and sugar (after it's cool down) into the eggs mixture and gently whisk it til it's well blended. Strain the mixture so that you'll get a nice pudding without any bubble hole on the pudding.


4. Pour the mixture into the ramekins. Cover it with aluminium foils. Steam it for 30-40 minutes. Let it cool and chill it for at least 1 hour.


5. To serve, top it with chocolate syrup or whip cream or as it is.