Coffee Caramel Pudding

Ingredients

Sugar 125g, water 200g, coffee 2g, 2 eggs, milk 250g

Methods

Mix the eggs with the sugar (25g) and whisk them together manually, being careful not to use a machine to mix, as it will make a lot of bubbles, and the do out of the pudding will appear a lot of air holes.

Put the milk on the fire to heat slightly, about 30 degrees from the fire, slowly pour the milk into the eggs and sugar mixture, again slowly by hand to beat evenly.

Preheat the oven to 180 degrees Celsius for 10 minutes and pour the pudding mixture into the prepared molds. Fill a preheated baking tray with warm water, about two-thirds of the way up the tray, dip the pudding molds into the water, close the oven door and bake at 180 degrees for 20 minutes.

During the baking process, let's make the caramel, 100g granulated sugar to 200g cold water, pan on high heat to boil, and then turn to medium heat, after 5 minutes the sugar syrup will turn into a caramel color, turn off the heat, and blend in the coffee powder.

After the pudding is baked, drizzle the coffee caramel while it is still hot.

Tips

On unmolding

If you don't want to serve the pudding in a pudding bowl, brush the inside of the bowl with a layer of cooking oil ahead of time so that it can be easily unmolded.

Better flavor

The coffee caramel can mask the flavor of the eggs in the egg pudding very well, making the pudding sweeter.

Caramel making

Don't stir the coffee caramel with a spatula during the process, just let the heat slowly turn the syrup into caramel.