INGREDIENT
1 tin condensed milk (300 g)
2 tins water (use same condensed milk tin)
5 eggs
1 table spoon vanilla
2 tins water (use same condensed milk tin)
5 eggs
1 table spoon vanilla
For caramel
1/2 cup sugar (no need to add water)
1/2 cup sugar (no need to add water)
METHOD
For caramel:
Put the sugar in to a metal pan and cook over medium heat.
Let the sugar melt. Once its turns into a brown color, take out from the stove and pour the caramel into the bowl or baking tray, which you are going to bake the caramel pudding.
Spread evenly.
Put the sugar in to a metal pan and cook over medium heat.
Let the sugar melt. Once its turns into a brown color, take out from the stove and pour the caramel into the bowl or baking tray, which you are going to bake the caramel pudding.
Spread evenly.
For custard:
Beat the eggs well until thick.
Pour condensed milk and water and beat well. Add vanilla, a pinch of salt and mix well.
Now put this mixture to the caramelized baking tray.
Preheat the oven to 170C, take a large empty baking tray and put 2 inches level height water and lay the pudding tray inside it( no need to cover) and bake for 1 hour.
Beat the eggs well until thick.
Pour condensed milk and water and beat well. Add vanilla, a pinch of salt and mix well.
Now put this mixture to the caramelized baking tray.
Preheat the oven to 170C, take a large empty baking tray and put 2 inches level height water and lay the pudding tray inside it( no need to cover) and bake for 1 hour.
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