Classic Cream Caramel Pudding

Instructions

1. 1

   Preheat your oven to 150°C (300°F).

2. 2

   In a saucepan, heat the milk over medium heat until it is warm but not boiling. Remove from heat.

3. 3

   In a large bowl, whisk together the eggs and 100g of sugar until well combined.

4. 4

   Gradually add the warm milk to the egg mixture, whisking continuously to prevent the eggs from cooking.

5. 5

   Stir in the vanilla essence.

6. 6

   In a separate saucepan, melt the remaining 100g of sugar over medium heat until it turns into a golden caramel.

7. 7

   Carefully pour the caramel into a large baking dish, tilting the dish to coat the bottom evenly.

8. 8

   Pour the milk and egg mixture over the caramel in the baking dish.

9. 9

   Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.

10. 10

    Bake in the preheated oven for about 45-50 minutes, or until the pudding is set but still slightly wobbly in the center.

11. 11

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.

12. 12

    To serve, run a knife around the edges of the pudding and invert it onto a serving plate, allowing the caramel to flow over the top.