Caramel Custard

Ingredients

• 500 ml milk

• 4 eggs

• 100 g sugar (divided into two equal parts)

• 1 tsp vanilla extract

Instructions

1. Make the caramel: Place 50 g of sugar in a saucepan and heat over low heat until it melts and turns golden brown. Quickly pour it into the bottom of your pudding molds.

2. Prepare the custard mixture: In a bowl, beat the eggs. Add the remaining 50 g of sugar and vanilla extract, and mix well. Gradually pour in the heated milk (about 70°C / 160°F), whisking continuously to combine.

3. Strain the mixture: Pass the mixture through a sieve twice to ensure a smooth texture. Pour into the molds lined with caramel.

4. Bake in a water bath: Place the molds in a baking tray. Pour hot water into the tray until it reaches halfway up the sides of the molds. Bake in a preheated oven at 150°C (300°F) for about 45 minutes.

5. Chill and serve: Let cool to room temperature, then refrigerate for at least 2 hours. Unmold by inverting onto a plate and enjoy the silky-smooth caramel pudding.