Caramel Custard Pudding

Total Time

1 Hour & 20 Minutes

Servings

Products used

UHT FC Milk

Step 1

Heat ½ cup of sugar and 2 tablespoons of water in a pan until the mixture turns a deep amber color. Carefully add 2 tablespoons of hot water, mix well, and immediately pour the caramel into a pudding mold.

Step 2

In a bowl, whisk together the 2 whole eggs, 2 egg yolks, and 1 teaspoon of vanilla essence until well combined.

Step 3

Dissolve 1 cup of Aarong Dairy Full Cream Milk Powder in 2 cups of water, then heat it gently with ½ cup of sugar until the sugar completely dissolves.

Step 4

Gradually pour the warm milk mixture into the whisked eggs while whisking continuously to prevent the eggs from curdling.

Step 5

Strain the mixture twice through a fine sieve to achieve a silky-smooth texture.

Step 6

Pour the strained custard mixture into the prepared caramel-lined mold. Place the mold inside a larger baking tray filled with hot water (a water bath) and bake at 140°C for 40–55 minutes.

Step 7

Once baked, remove the mold from the oven and allow it to cool completely at room temperature. Transfer it to the refrigerator and let it chill for at least 6 hours.