Custard Pudding

CustardPudding500x330

clock2 45 mins   paxthumb 2 pax   cookthumb2 Easy

Ingredients

Caramel Sauce
SIS Fine Sugar

Custard Base
500ml milk
100g SIS Low GI Sugar
5 eggs
1 teaspoon vanilla extract

Method

  1. Place the Fine Sugar in a small saucepan over medium heat under the sugar turns into beautiful amber colour.
  2. Turn off the heat and pour the sauce into pudding moulds.
  3. Preheat oven to 170°C .
  4. In a saucepan, combine milk and Low GI Sugar, heat the mixture at 80°C or until sugar is dissolved.
  5. Crack eggs in a separate mixing bowl and whisk lightly.
  6. Pour the milk mixture into the egg mixture, add vanilla extract and whisk lightly.
  7. Strain the mixture 2 times using a sieve.
  8. Divide and pour the mixture slowly into the moulds with caramel sauce.
  9. Add warm water into the baking tray and put moulds on it. Bake for 28 minutes or until custards are set.
  10. Refrigerate for 3 hours before serving.

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