Resep Puding Karamel (Caramel Custard Pudding)

Instructions

1. Grease the pudding mold with butter or margarine. Set aside.
2. Caramel sauce: cook sugar and water over medium heat. Don't stir, let the sugar dissolve slowly until the color turns golden brown. Turn off the heat. Pour in the hot water little by little while shaking the pan so that everything is mixed evenly. Pour the caramel sauce into the pudding mold. Set aside.
3. In a bowl, beat the eggs. Set aside.
4. In a saucepan, heat milk with granulated sugar. Cook until the sugar dissolves, no need to boil. Remove and wait for it to cool slightly.
5. While stirring, slowly pour the milk into the beaten eggs. Stir well. Strain the mixture if necessary.
6. Pour the mixture into the pudding mold.
7. Steam in a preheated steamer pan (around 30 minutes beforehand). Cover the pan using a lid wrapped in a clean cloth.
8. Cook until the pudding hardens. Lift.
9. Cool then remove the pudding from the mold by turning it over and removing the pudding onto a serving plate.
10. Ready to be served.
11. 1. When cooking caramel sauce, don't stir it with a spoon because it will be very sticky. Just shake the pan so the caramel can mix and cook perfectly. 2. Keep a distance between your face and the pan when pouring hot water into the caramel. Because usually the caramel will splash. 3. When removing the pudding from the mold, especially before turning the mold onto a plate, use a plastic knife or spatula to pierce and go around the edges of the mold. So that the pudding is easier to release and come out of the mold.