Caramel Egg pudding is both nutritious and delicious, the caramel enhances the flavour of this yummy dessert. This smooth and custard pudding will melt in your mouth, it can be served either warm or cold.
Caramel syrup: Heat sugar in a saucepan over medium-low heat until melting, add in hot water, do not over stir, continue cooking until you have a golden brown syrup (the syrup will be slightly bitter if it is cooked until dark brown).
Pour the caramel into ramekins (6-oz/175-ml) evenly.
Fill baking pan with water and preheat in the oven to 300°F/150°C.
Combine eggs, egg yolks and sugar in a bowl, lightly whisk until well mixed.
Add vanilla essence to milk, then warm over medium heat to about 80°C/175°F.
Add warm milk to egg mixture, keep whisking while adding.
Sift the milk-egg mixture through a sieve
Pour the milk-egg mixture equally into moulds.
Cover with aluminium foil, bake at 150°C/300°F with water bath for 55 minutes. Let the puddings stay in the oven for another 10 minutes before removing from oven.
To unmould, run a knife around the edge of mould, then invert pudding gently onto a plate.
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Notes
This recipe yields 6 puddings.The nutritional value for reference is for 1 pudding.