Method
1) Add sugar into a heavy bottomed pot.
2) Pour the water evenly on the sugar.
3) Bring the sugar and water to a boil.
4) Do not stir the content as it will cause the sugar to crystalise.
5) Once the sugar syrup starts to turn golden in colour, Swich off the fire and let the rest of the sugar caramelise on its own heat.
6) Pour the caramel into an oven proof mould till it covers the bottom entirely.
7) Leave aside and bring the milk to a boil.
8) Place the eggs and sugar in a mixing bowl and mix till smooth.
9) Pour the boiling milk into the egg mixture while stirring with a whisk continuosly. Add in vanilla essence.
10) Strain the mixture and pour it into the mould with the caramel sugar.
11) Place the mould into a baking pan and pour water into the baking pan to crate a steam baking effect.
12) Bake in oven at 160C (320F) for about 45 minutes till center of pudding is firm and not wobbling around when shaken.
13) Chill overnight before removing baked custard from mould and serve. Thank you for trying out our Cream Caramel recipe.
