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Make the Caramel Sauce:
1. In a saucepan, melt the sugar over medium heat until it turns a rich, golden caramel.
2. Carefully add the water (it may splatter) and stir until the caramel is smooth and well combined.
3. Pour the caramel sauce into a pudding mold, ensuring it coats the bottom and sides evenly. Set aside to cool.
Prepare the Pudding Mixture:
1. Heat the milk and butter in a saucepan until the butter is fully melted.
2. In a mixing bowl, whisk together the eggs and sugar until light and fluffy.
3. Stir in the cornstarch until well blended.
Combine and Cook:
1. Gradually mix the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
2. Return the combined mixture to the saucepan and cook over low heat, stirring continuously, until it thickens to a creamy consistency.
Bake the Pudding:
1. Pour the pudding mixture over the cooled caramel in the mold. Cover with aluminum foil.
2. Place the mold in a preheated oven at 180°C (350°F) set in a water bath.
3. Bake for 60-70 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
Cool and Serve:
1. Allow the pudding to cool completely in the mold.
2. To unmold, gently run a knife around the edges and invert the mold onto a serving plate.
This Classic Bakery Pudding offers a delectable blend of creamy texture and rich caramel flavor, making it a delightful dessert for any occasion.
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