Ingredients
Scale
- 1 cup Sugar
- ¼ cup Water
- 2½ cup Milk
- ⅔ cup Sugar
- 2 tablespoon Cornstarch (Cornflour)
- 1 teaspoon Agar Agar Powder
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 200 degree C. Take your moulds, I am using ramekins and put it in a baking pan with high sides. Set aside.
- Let’s make caramel. Take sugar and water in a sauce pan for caramel. And heat it, swirl the pan so the sugar melts. Now heat it on high and cook till the sugar darkens and turn into a caramel. Dont stir the pan, swirl the pan.
- Now pour this into the waiting moulds and set aside. the caramel will harden.
- Let’s make custard. In a pan, take cornstarch, sugar, milk and agar agar powder. Use a whisk to mix till lump free and cook it on medium heat, keep whisking till the mix thickens.
- Now take it off the heat and add in vanilla and mix well.
- Spoon this over the caramel. Fill to the top leaving some space on top. Place the ramekins in the baking tray with high sides.
- We are going to bake this pudding in a bain-marie method. Pour boiling hot water into the baking tray. Make sure the water comes half way through the ramekins. Cover the baking tray with foil or parchment paper.
- Bake this in preheated oven for for 30 minutes. After 30 minutes remove the tray from oven carefully and set aside for cool for 30 mins.
- Put the ramekins in fridge for 4 hours or overnight. For unmoulding, run a knife around the sides and un mould it carefully in a plate. Serve immediately.
Notes
- How long does it take for caramel pudding to set?
- How long will caramel sauce keep in the refrigerator?
- What pudding can I make without eggs?
- Should caramel pudding be refrigerated?
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 45g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 15mg