『How to make caramel pudding』 Ingredients: White granulated sugar: 1/2 cup Water: 2 tablespoons Large eggs: 4 whole eggs Whole milk: 1 1/2 cups Sweetened condensed milk: 1 small tin (approx. 395g) Vanilla extract: 1 teaspoon Instructions: Combine sugar and water in a small saucepan over medium heat. Simmer without stirring once the sugar completely dissolves. Swirl the pan gently if needed to ensure even browning. Watch closely as the mixture changes color. As soon as it hits a deep amber tone, immediately remove it from the heat so it does not turn bitter. Pour the hot caramel quickly into your pudding mold or heat-proof ramekins. Tilt the container so the caramel evenly coats the bottom, then let it cool and harden. Whisk the eggs and vanilla extract in a large mixing bowl until fully combined but not overly frothy. Incorporate the milk and the sweetened condensed milk into the eggs. Stir continuously until the texture is smooth and uniform Incorporate the milk and the sweetened condensed milk into the eggs. Stir continuously until the texture is smooth and uniform. Strain the mixture through a fine-mesh sieve or cheesecloth. Straining removes unwanted air bubbles and egg bits, which guarantees a velvety texture. Pour the strained custard gently over the hardened caramel layer inside your mold. Cover the top tightly with aluminum foil to block any condensation from dripping into your dessert. Set up a water bath by placing a small rack or a folded paper towel at the bottom of a large pot. Fill the pot with water until it reaches one-third up the sides of your pudding mold. Steam on medium-low heat for about 30 to 45 minutes. The pudding is ready when a toothpick inserted into the center comes out clean. The middle should still have a slight, uniform jiggle. Cool to room temperature on your counter once removed from the pot. Refrigerate for 4 to 6 hours (or overnight) to let the flavors develop and allow the pudding to set completely. Unmold the dessert by running a thin, sharp knife around the inside edge of the container. Place a rimmed serving plate upside-down over the mold, quickly flip both over together, and gently lift the mold away. The liquid caramel sauce will cascade over the sides. You are done!
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