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1
Prepare the caramel sauce.
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2
Boil some water to be used for pan steaming.
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3
Line up the pudding cups on a baking tray and pour in the caramel sauce.
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4
In a heat-resistant bowl, add the ingredients together with the seeds from the vanilla beans.
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5
Microwave until just before it boils.
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6
Preheat the oven to 170C.
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7
Break the egg into a bowl and beat without causing it to foam.
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8
Gradually and gently pour in Step 3.
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9
Strain Step 5 through a strainer with very small holes (a tea strainer etc.
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10
).
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11
Cover the surface of the pudding batter very tightly with paper towels and remove the bubbles.
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12
This is very important!
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13
!
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14
Gently pour Step 7 into the caramel filled pudding cups, being careful not to create bubbles.
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15
Fill the baking tray with boiling water (about 80C).
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16
Place on the lowest rack in the preheated oven and pan steam for 30 minutes at 160C.
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17
Remove from the oven.
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18
When they have cooled slightly, place them in the refrigerator to chill.
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19
Baking times At 170C for 23 minutes, lower to 160C for 4 minutes, raise to 150C and bake for another 4 minutes.
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20
Baking it like this will make the finished product more sturdy.
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21
For those with diabetes or dieting You can switch the granulated sugar with Lokanto S artificial sweetener and it will basically taste the same Lakanto S has 0 calories.
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22
Caramel Sauce Heat the sugar on low in a thick pot.
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23
Once the sugar begins to melt, occasionally stir gently to help it dissolve.
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24
(if using IH convection heating, set the heat to the 3rd setting)
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25
When it begins to change color, turn the heat to low and carefully swirl so it doesn't pepper.
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26
(Use IH setting: 2)
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27
When the tiny bubbles begin to change into bigger bubbles, stop the heat and add 1 tablespoon of water.
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28
Stir with a spatula.
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29
Be careful not to let the water evaporate.
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30
When everything has been blended in, add the remaining 1 tbsp of water and mix together.
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31
Transfer to a serving dish while it's hot.
