Caramel Pudding
A home-café-style caramel pudding: melt sugar into caramel, stir in warm milk and a splash of umami sauce, then fold in an egg-and-starch mixture and stir over low heat until thick and creamy. The slight bitterness of the caramel pairs beautifully with the silky custard, and the ingredient list is short enough to make on a lazy afternoon.
Ingredients
Main
- Eggs2
- Milk1 cup
- Starch (cornstarch)3 tbsp
- Yondu (umami sauce)½ tbsp
- Sugar4½ tbsp
Directions
- 1
Measure and prepare the eggs, milk, starch, umami sauce, and sugar.
- 2
Add the sugar to a pan and melt slowly over low heat, stirring, until it becomes a light golden caramel.
- 3
Pour the milk and umami sauce into the caramel and heat over low heat, stirring, until the caramel is fully dissolved.
- 4
In a bowl, whisk together the eggs and starch until smooth, then pour in half the warm milk and stir to combine.
- 5
Pour the egg mixture back into the pan with the remaining milk and cook over low heat, stirring constantly, until the custard thickens into a creamy pudding.