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Caramel Custard Pudding Hello darlings! Today, we are going to make a Caramel Custard Pudding Cake. This recipe yields 4 servings of custard caramel cake in 250ml glass ramekins. Here's what you'll need: Caramel Syrup: 1/2 cup sugar (100g) 3 tbsp water (30ml) Custard: 3 whole eggs 1 egg yolk ¼ cup sugar (50g) 1 tsp vanilla (5ml) 2 cups milk (500ml) Sponge Cake: 2 egg yolks 3 tbsp sugar (30g) 2 tbsp oil (20ml) 3 tbsp milk (30ml) 1/2 tsp vanilla 1/2 cup all purpose flour (62g) 2 eggwhites and 2 tb

CREME CARAMEL RECIPE Ingredients: 150g Fine Sugar (for Caramel) 5 Large Eggs 125g Fine Sugar 500g Full Cream Milk 25g Heavy Cream 1tsp Vanilla Extract Method: 1. Make caramel by cooking sugar in a heavy bottom sauce pan on low heat. Do not stir but you can swirl the pan. If it browns too much, remove from heat and continue swirling to melt the rest of the sugar. 2. Pour caramel evenly into 6 ramekins and set them aside. 3. To make the custard, combine eggs, sugar, milk, cream and vanilla. Do not