INGREDIENTS
For the caramel:

• ½ cup sugar
• 2 tablespoons water

For the pudding:

• 2 cups milk
• 3 eggs
• ½ cup sugar
• 1 teaspoon vanilla essence
• A pinch of salt
• Optional: 2–3 tablespoons condensed milk for extra richness

METHOD

1. Start With the Caramel

• This is the part that gives the pudding its beautiful golden top.
• Add sugar and water to a small pan.
• Heat it gently don’t stir until the sugar melts and turns a deep golden color.
• Quickly pour this caramel into your pudding dish and swirl it around so the base is evenly coated.
• Set it aside to harden while you prepare the custard.

2. Prepare the Pudding Mixture

• In a bowl, whisk the eggs, sugar, vanilla, and salt just until combined.
• Warm the milk slightly (don’t let it boil).
• Slowly pour the warm milk into the egg mixture while stirring gently.
• Strain the mixture to remove any lumps and get that smooth, velvety texture.

3. Cook the Pudding

• Pour the custard mixture over the caramel.
• Cover the dish with foil.
• Steam on low heat for about 25–30 minutes, or until the pudding sets.

4. Chill and Serve

• Let the pudding cool completely.
• Refrigerate for at least 2–3 hours.
• Run a knife along the sides and gently flip it onto a plate.
• The caramel will flow over the top like a beautiful sauce.