Lazy Puding Karamel
Note 1 : Adapted from Che Nom & NYT recipe Karamel 1/3 cup castor sugar 2 tbsp water Puding 3 large eggs 2 egg yolks 1 tbsp corn starch 1/2 cap vanilla essence (star brand) 2 cup milk (500 ml = 200ml cooking cream + 300ml milk) 1/3 cup sugar A pinch of salt Steps 1. Prepare caramel in 7" x 7" metal pan. Set aside to cool. Use low flame for caramel to avoid burning. 2. Mix large eggs, egg yolks, corn starch, and vanilla essence well. Set aside. 3. Simmer milk, cream, sugar and salt mixture. Enough until bubbles started to form, but not boiling. 4. Take off heated milk from heat once done. Pour little bit of hot milk into egg mixture and mix well. Pour little by little of milk into egg mixture so that it could slowly temper. If hot milk was poured all at once, egg will curdle. 5. Pour all of pudding mixture into caramel pan. You can use sieve if needed. Cover pan with aluminium foil. 6. Bake in (a) oven in water bath at 160°C for 40-50 mins, or (b) steam on stovetop for 40