Caramel Pudding - Day 16

This eggless caramel pudding tastes very much like flan but it is much lighter. I think I like this version better but Carlos prefer the eggy version. I can’t blame him as he grew up eating that type of flan that with Dulce De Leche.

How time flies. We into the 3rd week of the challenge. We have seen so many wonderful recipes and ways to use the Jelly mould created by the rest of the bloggers. Please do continue to support the Breast Cancer Awareness Month and if you are interested to purchase the Royal Selangor Pewter Jelly Mould designed by Nick Munro you can get it here . Proceeds from the sale of the jelly mould go towards the Breast Cancer Welfare Association in aid of their continuous efforts to raise awareness and support for breast cancer

Ingredients:

5 gram agar agar powder
550 ml water
60 gram sugar
100 ml milk
1 tbsp custard powder
1 tsp essence vanilla

For Caramel:

1/3 cup sugar
3 tbsp water

1. In a small heavy bottom saucepan, over medium heat, cook the 1/3 cup sugar with the 3 tbsp of water, stirring constantly until it is light brown syrup. Pour syrup into the Jelly Moulds or any type of serving bowl and set it aside.
2. Combined milk and custard powder. Mix well, strain and set it aside. In a pot bring the sugar, water and agar agar powder to boil over medium heat. Stirring constantly until all the ingredients dissolved.
3. Turn the heat down to low and add in the milk mixture. Continue to stir until mixture thickens and come up to a slow boil. Turn off the heat, add in the vanilla and stir well. Pour the mixture into prepared jelly moulds.
4. Cool and let it set in the fridge for a few hours before serving.

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