Puding Karamel

sejak akhir-akhir ni mood keje mmg tak beberapa baik.. tapi Syukur alhamdullilah.. keje2 tetap berjalan lancar .. cuma tak rasa puas n happy mcm dulu2... tak tau lah.. bila semua persoalan akan berjawab n berakhir... yang penting kerja dan tanggungjawab dilaksanakan dengan keikhlasan.. so utk hilangkan aura2 yg kurang baik tu.. kenelah buat ssuatu... nk buat kek rasa mcm anak2 dah jemu pulak.. so tekak ni rasa nk mkn yg lembut2 n sejuk2... layan puding karamel

jom makan dulu.. rspi esok ya... hahaha..utk hana.. jgn marah .. hari ini .. esok akk dah sampai.. hihihi....

Sumber : Mishmash

Ingredients:
For Caramel Sauce:

• 4 tbsp sugar
• 2 tsp water

For Custard:

• 350 ml milk (little less than 2 cups), boiled and cooled
• 2 small eggs
• 6 tbsp sugar
• ½ tsp pure vanilla extract

Directions:

• Preheat oven to 350F.
• Prepare caramel in a small shallow pan, by heating and melting sugar along with 2 tsp water, until they turn golden or dark brown, depending on your personal taste.Swirl dessert bowls or ramekins quickly to coat the bottom of the bowls evenly with caramel and keep aside until it sets well.
• Prepare Custard: beat eggs and sugar well with a hand mixer for a minute until sugar is completely blended with eggs. To this add milk and vanilla extract and beat for another 30 seconds
• Prepare a hot water bath to place the prepared dessert bowls or ramekins, by pouring steaming hot water into a large cake pan or any other oven safe tray and filling it till half. Now place the prepared dessert bowls or ramekins carefully into the hot water tray, cover with aluminum foil and slide into the oven and bake for 50-60 minutes or a knife inserted in the centre come out clean; the texture of pudding should be wiggly at this stage.