I made a square caramel custard pudding, which was very comforting. Making the cake takes a long time but the ingredients are simple so I think I can make it easily. It’s great to cut into the size you want and share it, and it’s more moist and delicious when you eat it with plenty of syrup in the bowl.

Ingredient

120g sugar

40g water

20g hot water

400g milk

150g fresh cream

5 eggs

70g sugar

7g vanilla extract

120g sugar

40g water

20g hot water

400g Milk

150g fresh cream

5 eggs

70g sugar

7g vanilla extract

Recipe

1. Put the sugar and water in a pot and cook over medium heat until it turns brown.

2. Add hot water and quickly cover the pot.

3. Pour caramel into a bowl, flatten and let stand for a while at room temperature.

4. Put the milk and fresh cream in a small saucepan over low heat until it comes to a boil.

5. Add sugar and vanilla extract to the eggs and mix well.

6. Pour the boiled milk and whipped cream into the egg mixture and mix well.

7. Strain through a fine sieve into a bowl, place on a baking tray and cover with cooking foil.

8. Pour hot water and bake in the oven at 150 degrees for 45 to 50 minutes.

9. Cool at room temperature and overnight in the refrigerator.