Directions
- 1Prepare the caramel by combining sugar and water in a small saucepan and cooking until golden brown. Pour into ramekins and set aside.
- 2In a separate saucepan, heat milk with vanilla bean until simmering. Remove from heat and let it steep for a few minutes.
- 3Whisk together the eggs and sugar until light and frothy.
- 4Slowly pour the warm milk mixture into the egg mixture, whisking continuously.
- 5Strain the mixture into the ramekins, which contain the caramel.
- 6Place the ramekins in a baking dish and pour enough hot water to come halfway up the sides of the ramekins.
- 7Bake in a preheated oven at 160°C until the pudding is set.
- 8Prepare the caramel topping by making another batch of caramel in a small saucepan.
- 9Place a ramekin on a baking sheet, and drizzle caramel over the top, using scissors to cut excess caramel strands.
- 10Once the puddings are cooled, unmold them onto plates, top with the excess caramel from the topping and garnish as desired.
Ingredients
- 200 g sugar
- 50 ml water
- 4 small ramekins
- 500 ml milk
- 0.5 vanilla bean
- 4 eggs
- 125 g sugar
Equipment
small saucepanwhisk4 small ramekinsbaking dishovenscissors
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