-
1
Put the ingredients in a small bowl and mix together.
-
2
Let sit for about 15 minutes to soften the gelatin.
-
3
Once you made the caramel sauce, evenly pour it into the ramekins straight away and set them aside.
-
4
Put the egg yolks and sugar in a bowl, then use a whisk to mix them together.
-
5
Put 1 and 1/4 cup of the milk in a small saucepan and put it on high heat.
-
6
Just before it reaches its boiling point, turn off the heat.
-
7
Add the milk from Step 4 to the bowl from Step 3 little by little, mixing gently with the whisk between additions.
-
8
Pour the mixture from Step 5 back into the saucepan and simmer it on low heat.
-
9
Stir the mixture constantly with a spatula so that the egg yolks do not cook separately, and heat it until the mixture starts to thicken.
-
10
Gradually, the bubbles on the surface will disappear.
-
11
Scoop up a bit of mixture with a spatula and trace a finger through it.
-
12
Once the finger mark remains on the spatula, turn off the heat.
-
13
While it is still hot, add the gelatin from Step 1 and mix it in quickly to dissolve it.
-
14
Using a strainer and a spatula, strain Step 8 well into a bowl.
-
15
Place the bowl from Step 9 in a bowlful of ice water and use the spatula to stir the mixture.
-
16
It will gradually thicken.
-
17
Once it has thickened, add the remaining 3/4 cup of milk and heavy cream.
-
18
Add the vanilla extract last and mix gently.
-
19
Pour Step 11 into the ramekins from Step 2.
-
20
Remove any bubbles floating on the surface with a spoon.
-
21
Line up the ramekins in something like a shallow tray and place them in the fridge.
-
22
Chill them for 2 or 3 hours so they harden.
-
23
Once they've hardened, remove them from the fridge.
-
24
Use a wet fingertip to gently press down on the edge of the custard pudding to make a space between it and the ramekin.
-
25
Slide the pudding on to a plate by turning it upside down.
-
26
All done!
-
27
Make Panna cotta with the leftover egg whites and heavy cream
-
28
Simple How about baked custard pudding?
