Sweet caramel syrup made delicious custard pudding. I used an oven to bake it, but it is also made in a no-oven by putting it in a pot of water. The ingredients and method are simple, but it takes a little time to bake and cool down. I used a straight glass cup, but when I take out the pudding, I have to shake it a lot to get it out, so I think it would be better to use a paper cup-shaped container rather than a straight cup. The part where the hard caramel meets the pudding turns into a thin caramel syrup, so you can eat it softly even after it cools down. It’s soft, moist and soft, and the caramel flavor wraps around your mouth, so it’s really delicious. The caramel remaining in the container can be wiped off by immersing it in hot water and then wiping it off.
▶Mold size: 6.4cm x 7cm.
100g Condensed milk
70g Whipping cream
3g Vanilla extract
1. Put sugar and water in a pot and boil until light brown, then pour into a cup and harden.
2. Mix the egg with condensed milk and vanilla extract, pour hot milk and fresh cream, mix, and sift through a sieve.
3. Pour (2) over the hardened caramel, cover with foil, place on an oven pan filled with hot water, and bake in an oven preheated to 150 degrees for 40 to 45 minutes.
4. Cool at room temperature, cool in the refrigerator, and remove from the mold.