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1
Make the caramel.
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2
Add 40 g of sugar and 1 teaspoon of water to a pot and heat.
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3
Slightly warm the heavy cream in the microwave and set aside.
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4
Once it's reached your desired color, stop the heat and add the remaining teaspoon of water.
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5
If it burns, it'll become bitter so be careful.
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6
Add heavy cream a bit at a time, mixing to make it smooth.
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7
Add milk and 60 g of sugar and turn on the heat again.
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8
Once the sugar has melted and the mixture is mixed together, remove from the heat.
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9
In a bowl, add the whole eggs and egg yolks, and use a whisk to beat.
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10
Add the mixture from Step 4 a bit at a time.
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11
After mixing, pass it through a strainer at least once.
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12
Evenly pour into the containers.
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13
Use whatever container you like.
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14
Baked pudding - Place in a deep pan, and add enough water to come up to half of the bottles' height.
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15
Bake in the oven at 150C for 35 to 40 minutes.
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16
It's finished baking if you give the bottle a shake and the top lightly jiggles and makes a wave.
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17
Steamed pudding - top each bottle with aluminum foil.
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18
Place the bottles in a pot, and add enough water to come up to half the bottles' height.
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19
Cover the pot with a lid and steam on low for 8 minutes.
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20
Turn off the heat and allow to sit in residual heat for 10 minutes.
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21
And it's complete.
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22
The center is soft and smooth and really delicious.
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23
This is the original smooth pudding.
