Spanish-Style Caramel Pudding

Ingredients

• 90 g sugar
• 2 yolks
• 3 eggs
• 500 ml milk
• 0.5 Vanilla pod
• 100 g sugar
• 1 tbsp water
• Oil (for the molds)
• peach slices (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C

2. 2.

   Whisk the sugar with the eggs and yolks well, but do not beat into foam. Bring the milk to a boil with the split vanilla pod and scraped-out seeds, then gradually pour it in a thin stream into the egg mixture while constantly stirring.

3. 3.

   For the caramel, simmer the sugar with water in a small pot until the sugar turns golden brown. Immediately pour into the lightly oiled molds about 3 mm high. Let cool slightly. Strain the egg‑milk mixture and fill the molds. Place the molds in a large baking dish filled with hot water to about 2 cm height, and let set for about 30 minutes. Cool the caramel cream. To serve, loosen the edges with a sharp knife and pour onto plates. Garnish with peach slices.