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1
Heat the butter in the microwave for a few seconds and whisk in a bowl until creamy Please be careful not to overheat and liquify the butter.
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2
Add sugar to the creamed butter in three separate batches.
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3
Mix well each time and stir until the mixture is a white fluffy consistency.
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4
Now add the egg yolk and mix until it is combined into the mixture.
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5
Add flour and mix with a rubber spatula, using a cutting and folding motion.
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6
The mixture might crumble and you will wonder if it comes together - but don't worry.
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7
After cutting and folding, put the crumbly mixture in a plastic bag and bring it together!
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8
You will be surprised how well it holds together Leave the pastry in the fridge for at least 30 minutes.
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9
Meanwhile make the custard pudding Place milk and sugar in a heat-proof container and microwave (700W) for 2 to 3 minutes.
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10
Once the sugar dissolves, let it cool down.
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11
Pour the beaten egg into the cooled sugar milk and mix.
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12
Then strain.
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13
Add vanilla extract and stir again This is the custard pudding mixture.
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14
Take the pastry out of the fridge.
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15
Put the pastry between 2 pieces of plastic wrap and roll with a rolling pin.
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16
Use plastic wrap so that the pastry does not stick to the rolling pin.
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17
Roll the pastry until it stretches a little bigger than the mold size.
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18
Remove the top plastic wrap and place the mold face down on top of the pastry.
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19
Now support the pastry underneath and flip over.
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20
Remove the remaining plastic wrap and gently press the pastry down into the sides of the mold.
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21
Fold any extra pastry inside higher than the height of the mold.
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22
Make a few spots with a fork in the base of the pastry.
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23
Bake the pastry first in a preheated 200C oven for 8 ~ 10 minutes without filling.
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24
Now pour custard pudding mixture into the cooked pastry.
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25
Turn oven down to 170C and bake a further 25 ~ 35 minutes.
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26
Caramel sauce: Place the ingredients marked in a heat proof container and microwave (700W) for 2 ~ 3 minutes.
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27
Add water and mix quickly Add soaked the gelatin with water and mix until the gelatin dissolves completely.
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28
Pour the caramel sauce on the baked custard pudding and cool down Put in the fridge to chill well.
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29
Once chilled, remove from the mold and slice.
