Flan Pudding / Challenge

1. 1

   Place the sugar and 1/2 deciliter of water in a pan and heat, stirring occassionally, until mixture starts to turn brown.

2. 2

   When the mixture starts to darken, add 3 tablespoons of warm water and the drops of lemon juice. Stir well and remove from heat when thickened.

3. 3

   Tilt the pan to cover the entire surface with the caramel. Set aside.

4. 4

   Preheat the oven to 356u00b0C.

5. 5

   Bring the cream and milk to a boil, using a spatula to skim off any foam that forms. Meanwhile, in a bowl, beat the eggs with the yolks, add the sugar and vanilla extract. Gradually add a little hot milk and cream, stirring constantly.

6. 6

   Add the remaining milk and cream, stirring constantly. Pour the pudding into the caramel lined pan.

7. 7

   Place the pudding into a baking pan lined with a kitchen towel. Fill the baking pan with hot water to create a water bath. Bake for about 35 minutes or until slightly browned.

8. 8

   When finished baking, place the pudding pan on a rack in the oven and run a knife around the sides of the pan to loosen.

9. 9

   Let the pudding cool in the oven, then refrigerate for at least 4 hours.

* Per serving · 4 servings · Values may vary.