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[Hide] (402.9KB, 1100x1300) >caramel topping
Dissolve 2oz sugar in 2oz boiling water, do not stir, swish around the whole saucepan.
Wait until it turns dark down and aromatic, quickly pour it into your pudding mold, it will turn into glass very quickly once cool.
>the pudding
Dissolve 3oz sugar in 16oz milk with a splash of vanilla, take it up to a rolling boil and shut off the heat.
Beat 5 eggs vigorously with a fork or whisk until uniform in texture, do not use an electric mixer or blender, you want an even consistency, blending will introduce air bubbles and destroy the texture.
Slowly pour the hot milk into the egg mixture, while stirring vigorously, if the milk is still boiling hot, the egg will cook and make a shitty omelet.
Strain the final egg and milk mixture as you pour it into your mold, this final step removes the stringy egg proteins, giving you the soft silky texture.
Cover the mold with tinfoil and bake the pudding in a bain-marie for 20-30 minutes on low heat, using high heat will leave you with a thick, chewy, bubbly mess.
Let set for 3 hours in the fridge, serves 2-3.
It takes exactly as long to make a small pudding as it does a big pudding, so I recommend tripling everything! ^^