Cream Caramel Pudding

I love this pudding! Been making it since I was a teenage. But I stopped for quite some time. I was the only person in this household who was crazy about this dessert. Whenever I prepared this, I ended up eating it alone....

Now, I have a partner in crime... Yasmin. She loves this pudding as much as I do. Not Wardah & Balqis. They love only the caramel & expect us to eat up the left over pudding!!

For this pudding first of all is to prepare the caramel. I don't use the instant caramel. Mine is homemade of course so I can control the level of sweetness. I prefer my caramel bitter sweet. I use 4 to 5 ladle of coarse sugar. Heat up the sugar alone in a pan. Let it melt on its own.

Once golden, pour in 2 to 3 cups of water. Make sure the sugar has properly melted. Careful because there will be a sizzling sound. Keep on stirring.

Now, the caramel is ready. Put aside to cool.

Next is the batter. Whisk 5 eggs using mixer. Crack each egg into a small bowl first before joining them all together in the mixing bowl. This is to make sure that no residue but only the yolk & the white egg is used. Hence, the texture of the pudding will be flawless.

After that, pour in a can of Ideal milk together with 3/4 can (the Ideal milk can) of water.

My little assistant pouring in the Ideal milk & the 3/4 can of water.

Don't forget a pinch of salt.

And of course a teaspoonful of vanilla essence.

Whisk everything for a couple of minutes.

Next, take a big container or 2 small containers & pour in the caramel prepared earlier.

Pour the batter onto the caramel.

My assistant joining the batter with the caramel.

Put the container in a steamer.

Steam for approximately an hour.

If you use a 2 tier steamer. Change the container after half an hour.

Let cool in the fridge.

My yummy cream caramel pudding.