1L Full Cream Milk
1/4 cup sugar
1 tsp vanilla essence
Method – how to make Caramel Custard
For the caramel – put 6 tsps of sugar in a pan and put on fire until it melts, froths and turns brown (don’t burn it as then it will turn bitter).
Once it melts, quickly pour it into the glass bowl that you are making the pudding in and swirl it around whilst hot so the caramel coats the bottom and sides of the bowl and let it cool.
Heat the milk until warm (do not boil it) and remove from fire.
In a bowl beat the eggs and sugar and when frothy add the warm milk and the vanilla essence and beat or stir it through.
Check if the caramel is cold.
If cold, then pour the milk mixture into the caramel bowl and sprinkle some nutmeg powder over it.
Cover tightly with foil.
You can either steam it in water in a pan or pressure cooker or in the oven.
If using stove, put it into a pan of water (the water should be half-way only) on the stove you will need to steam for about 20 minutes. Open and check if set. It should be almost set as it will harden once cold.
If steaming it in the oven, then preheat the oven and place the pudding bowl covered in foil into a larger bowl or tray filled with water until the water is about half way up the pudding bowl.
Bake in the oven for about 30 – 45 minutes.
Just open the foil and check the pudding is ready when it is set.
Recipe by monica