Caramel Custard Pudding

Che Mat is a fan on dessert which consist of Caramel.From Caramel pop corn to Caramel Frappucino. He doesnt go for anything weird such as Blueberry, Cranberry nor Strawberry. Senang cerita he didnt like any over the top dessert. His more comfortable being in the box rather than trying new yet bizarre or over the top dessert.

I remember once i make him Blueberry cheese tart. When i asked him how was it, he literally said he kinda forcing himself to eat them since his not a big fan of blueberry.Then he told me that he loves something with Vanilla., Chocolate and Caramel. So since then ive been trying to survey and learn on making any dessert which is not so over the top or weird to his taste bud or eyes.

Everytime i found a new yet interesting dessert, i will asked him whether he wants to give it a try or not. Then there's this one time when we were at Tesco buying groceries, he came across with Caramel Pudding Mix in a box. He said i would like to try this for change. So then i told him that i will make him from scratch if he want. Im happy to say that someone * tunjukkan jari telunjuk aku kat Che Mat*, are smilling from ear to ear. 

I find afew recipe for Caramel Custard Pudding in the internet but then my dearest cousin is an expert in making Caramel Pudding so i decided to make my version of Caramel Pudding based on her recipe. =)

Ingredient 

Caramel.

• 40 grams of Sugar
• 10 ml of hot water

Custard

• 200 ml of fresh milk
• 10 grams of sugar
• 1/2 tsp of vanilla essence
• 1 whole egg
• 2 egg yolks
• 30 grams of sugar

Direction

1. Caramel: Melt sugar in a sauce pan, stir until golden brown. Once it starts bubbling, stir in hot water then remove from heat.
   
   
2. I used a creme brulee' moulds and lightly grease it with a butter.Then fill up with 1 tbsp of caramel. Then swirl the mould so that it will coat the bottom of the mould when the caramel is still hot. Then put it aside.
   
   
3. Custard: Bring together milk and sugar, bring to boil on low heat then stir in vanilla essence. Turn the heat off and set aside for later use.
   
   
4. In a mixing bowl, lightly whisk eggs with sugar. Then pour in milk in stream, whisk rapidly until well blended.
   
   
5. Strain the mixture then fill each mould with mixture, and steam on low heat for 15-20 minutes. If using oven, place moulds in a tray then fill tray with water. Cover tray with aluminium foil. Bake at preheated oven, 140ºC for 25-30 minutes.
   
   
6. Turn the heat off, let puddings stay in the steamer or oven for further 10 minutes.