-
1
Heat the granulated sugar and 1 tablespoon of water in a pot.
-
2
Shake to caramelize, and turn the heat off when golden brown.
-
3
Now add the other 1 tablespoon of water.
-
4
Grease the pan or tin with melted butter (unlisted) and pour in the caramel.
-
5
I used two small cake pans.
-
6
Peel the sweet potatoes and soak in water to remove any scum.
-
7
Then add them to a pot of water and boil.
-
8
Cook until a chopstick goes through a piece easily (reduce any excessive water).
-
9
If you'd like, you could microwave the potatoes instead.
-
10
Add light brown sugar into the milk.
-
11
Heat to dissolve the sugar, but take care not to boil.
-
12
Put the sweet potatoes into a food processor or a blender.
-
13
Add milk in batches and blend until smooth.
-
14
Combine the smooth sweet potato, eggs, and the rest of the milk.
-
15
Mix well.
-
16
Also add heavy cream and the vanilla extract.
-
17
Add some rum if you'd like.
-
18
Pass through a strainer.
-
19
This makes it really smooth Preheat oven to 160C.
-
20
Boil some water to use as a hot bath later.
-
21
Pour carefully into the pan.
-
22
You could also use ramekins or cups.
-
23
Cover with aluminum foil to prevent the pudding getting hard and losing its creamy texture.
-
24
Fill a flat container or a cooking sheet with hot water.
-
25
Steam-bake in 160C oven.
-
26
The water should ideally be as high as the pudding mixture.
-
27
Bake 30 to 40 minutes when using ramekins, and 50 to 60 minutes when using cake pans.
-
28
It should jiggle a bit when shaken.
-
29
Chill to harden completely.
-
30
If you whip up half of the remaining heavy cream, it goes really well with the pudding.
-
31
Caramel tablets really come in handy when using small containers.
-
32
Easy and Homemade!
-
33
For pudding Caramel tablets.
