Caramel pudding: the perfect recipe for a delicious result!

INGREDIENTS:
For caramel
90g (1/2 cup) of Sugar
30g (1/4 cup) + 30g (1/4 cup) of Water

For pudding
4 Eggs
100g (1/2 cup) of Sugar
370g (1 1/2 cups) of Milk
50g (1/4 cup) of Heavy cream

METHOD:
1. In a saucepan add the sugar and water and let it cook until sugar caramelize. Remove from the heat and pour 30g of water. Cover with lid to absorb.
2. Pour the caramel to the baking dish (20x10cm - baking dish size) and set aside for 20 minutes, or until firm.
3. In bowl add the eggs and sugar and whisk until sugar dissolves.
4. In a saucepan heat the milk and heavy cream and pour them into the bowl with mixed eggs and sugar. Mix to combine.
5. Sift the prepared mixture and pour into the baking dish.
6. Add the cloth to the bottom of the baking pan and transfer the pudding. Cover with kitchen foil and pour the hot water on the pan.
7. Transfer the pudding to the oven and bake at 150°C/300°F for 50 minutes. Let it cool after baking.
8. Remove the kitchen foil and transfer to the fridge for at least 6 hours.
9. After time has elapsed flip it over to the serving plate and remove the baking dish. Cut on slices and serve.

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