Caramel Pudding

Ingredients

• 30 ml maple syrup
• 1 egg
• 2 egg yolks
• 200 ml Milk (3.5% fat)
• 150 ml heavy cream (at least 30% fat)
• 0.5 tsp vanilla extract
• 80 g raw cane sugar

Instructions

1. 1.

   Whisk maple syrup with the egg and egg yolks.

2. 2.

   Bring milk, cream, and vanilla to a boil, then pour into the egg mixture while stirring.

3. 3.

   For the caramel glaze, simmer sugar with 2 tbsp water in a small pot until golden brown; immediately pour into lightly oiled molds and swirl to coat evenly.

4. 4.

   Strain the custard through a sieve and fill the molds. Place molds in a baking dish and add boiling water up to half height.

5. 5.

   Bake in preheated oven at 180 °C (160 °C fan, gas 2–3) for about 30 minutes until set.

6. 6.

   Let the cream cool, then pour onto plates for serving.