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1
Put the granulated sugar in a small saucepan and dissolve over medium heat.
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2
After completely dissolving, it will start to brown and bubble.
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3
When it bubbles a lot, remove from heat.
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4
Place the pan in a bowl filled with cold water for 2 seconds and remove the pan from the water immediately.
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5
Add 60 ml of water little by little and stir well with a wooden spatula.
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6
While doing this the caramel boils fiercely and releases a lot of steam so be careful.
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7
After adding all the water the caramel settles like this.
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8
While it is hot pour the caramel into the glass jars and chill them in the fridge to set.
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9
If you pour the custard pudding mixture before the caramel sets, the pudding will get mixed with the sauce.
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10
So set the caramel first.
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11
Put the double cream and milk in a sauce pan and heat to 50C.
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12
Do not overheat.
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13
Turn off the heat when the temperature has reached 50C.
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14
Put the egg yolks and granulated sugar into a bowl and beat with a hand whisk.
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15
Add the Step 6 mixture into the Step 7 eggs little by little and continue to stir constantly.
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16
At first add a little mixture at a time because the egg yolks make lumps.
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17
After combined, add a few drops of vanilla essence.
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18
Strain the mixture through a fine sieve.
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19
After straining, remove the little bubbles on the surface with paper towels.
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20
This will allow the finished pudding to have a smoother texture.
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21
Remove the chilled jars from the fridge.
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22
Pour the custard pudding mixture gently into each jar without making bubbles.
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23
Boil water in a pan large enough to accommodate all jars.
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24
This pan needs a lid too.
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25
Fill the pan with water up to 1/2 to 1/3 full.
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26
To avoid the hot water from splashing into the inside of the jars cover the jars with aluminum foil.
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27
After bringing it to a boil, turn off the heat.
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28
Arrange the jars in the pan and cover with a lid.
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29
Steam for 13 to 17 minutes over a low heat.
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30
After steaming, take one out and uncover it.
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31
Shake the jar and if the pudding surface looks runny you need steam it longer.
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32
If the surface looks thick and moves gently it is done.
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33
Uncover to cool.
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34
After cooling, chill in the fridge for 4 hours.
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35
This is very soft custard pudding so be careful if you have to them carry around.
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36
They are so fragile.
