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1
Preparation.
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2
- coat inside of the molds with some unsalted butter.
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3
Custard(1).
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4
- heat milk and sugar over medium~low heat, stir constantly.
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5
- remove from heat when all sugar dissolves
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6
- add vanilla
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7
- cool to room temperature.
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8
- pre heat oven to 140 degree Celsius.
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9
Caramelized Sugar.
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10
* do not stir or shake the sauce pan in this whole step.
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11
- prepare a sauce pan and a larger container filled with cold water.
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12
- heat and mix sugar and water in a sauce pan over high heat.
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13
- remove immediately from heat when caramelization begins (amber, not brown).
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14
- dip sauce pan in cold water briefly to cool and stop caramelization, do not leave it in or sugar will crystallize.
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15
- slowly mix in the hot water to thin out the caramelized sugar.
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16
- pour a thin layer of caramelized sugar into the pudding molds, cool molds in fridge and let the sugar solidify.
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17
Custard(2).
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18
- beat eggs gently, without stirring in air bubbles.
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19
- mix evenly egg with the milk/sugar mixture from (1).
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20
- sift/strain the mixture to remove and solid chunks.
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21
- pour mixture into the molds.
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22
- place molds evenly in a deep oven pan.
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23
- pour hot water into the pan, to 1/2 height of the molds
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24
- place into the oven for 30 minute.
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25
- turn off oven, do not open oven.
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26
- remove from oven after it has cooled down.
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27
- cool in fridge.
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28
Serving.
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29
- to remove from mold, insert a small knife between custard and the mold, cut around and drop custard onto a plate.
