Lazy Puding Karamel

Note 1 : Adapted from Che Nom & NYT recipe

Note 2 : Updated from <https://www.justonecookbook.com/custard-pudding/#search>

1. Preheat oven with bain marie, 150°c for 30 minutes.

2. Prepare 6 ramekins of 150ml each.

Caramel

140gm sugar

1. Prepare caramel on saucepan. Pour equally in the ramekins. Let cool.

Pudding

3 large eggs

200ml whipping cream

100ml water (for washing out leftover cream)

200ml full cream milk

70gm fine sugar

A splash of vanilla essence (very little)

A dash of salt

1. Whisk eggs slowly in a separate bowl.

2. Simmer all the remaining ingredients on top of very low heat (low and slow, stir gently). Cream mixture is done simmering once little steam has escaped and gentle bubbles risen by the side of pot. Turn off the heat.

3. Temper the eggs with a minimal amount of hot cream while whisking continously. Add little by little until all cream is incorporated.

4. Pour all pudding mixture equally into all ramekins.

5. Bake uncovered for 45 minutes (35 minutes if using steel ramekins), or until pudding side is set and center is jiggly.

6. Let cool for about 2 hours before serving or chilling in the fridge.