Classic Caramel Pudding

Instructions

1. 1

   In a saucepan, add 50g of sugar and heat over medium heat until it melts and turns golden brown to make the caramel.

2. 2

   Pour the caramel into a pudding mold and swirl to coat the bottom evenly. Set aside to cool.

3. 3

   In a separate bowl, mix the cornflour with a little bit of the milk to form a smooth paste.

4. 4

   In a saucepan, heat the remaining milk and sugar until the sugar dissolves completely.

5. 5

   Beat the eggs in a bowl and gradually add the warm milk mixture, stirring continuously to prevent the eggs from curdling.

6. 6

   Add the cornflour paste to the egg and milk mixture, stirring well to combine.

7. 7

   Pour the mixture into the prepared pudding mold over the set caramel.

8. 8

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

9. 9

   Bake in a preheated oven at 160°C (320°F) for about 45 minutes or until the pudding is set.

10. 10

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving.

11. 11

    To serve, run a knife around the edges of the mold and invert the pudding onto a serving plate.