Pudding Recipe for Mother’s Day

Here is a recipe for the pudding I made for Mother’s day.

Yield: 4-5 large puddings

Ingredients:

Caramel Base:

• 30 mL of water
• 60 mL of water (seperate bowl)
• 60 grams of sugar

Pudding:

• 80 grams of sugar
• 4 eggs
• 460 mL of milk
• 1/8 tsp of fresh vanilla bean
• 4-5 pudding containers

Directions:

1. Heat up a pot with the 30 mL of water and 60 grams of sugar already poured in. Stir for a bit, and when the bubbles start to rise add the other 60 mL of water. When the caramel turns brown, turn the stove off and quickly pour the liquid into each of the pudding containers with each container having approximately the same liquid.
2. Crack open and whisk the egg. Then add the 80 grams of sugar in and stir. Pour the milk into a pot and heat the milk for about five minutes. Add the milk into the sugar and egg mixture and mix well. Add the vanilla bean.
3. Pour the mixture into each of the containers with a strainer and make sure that each pudding is filled up to two centimeters of the brim. Be sure to remove any bubbles that are lying around on the edge of the container.
4. Preheat the oven to 150 degrees Celsius for ten minutes.
5. Bake the puddings for 40 minutes.
6. Enjoy your pudding!