Homemade Recipes

Ingredients:

Pudding:

Whole Milk - 580mL

White Breadcrumbs (of day old bread) - 1 ¾ cups

Granulated Sugar - 3 Tbsp

Unsalted Butter - 1 tsp

Egg yolks - 3

Vanilla Extract - 2 tsp

Caramel: 

Water - 4 Tbsp

Granulated Sugar - 1 cup

ceramic dish that is 2 inches deep. 

Directions:

Pour the milk into a saucepan and bring to the boil. Remove from the heat and stir in the breadcrumbs, sugar and butter then leave for 45 minutes to allow the breadcrumbs to swell and for the mixture to come to room temperature. 

To make the caramel add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, pour the caramel into a greased ceramic dish, swirling to coat the bottom evenly, set aside and let it cool. Preheat oven to 350°F.

Now lightly beat the egg yolks and add them to the cooled breadcrumb mixture. Pour it all into the ceramic dish. Place the dish into a roasting pan. Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the dish. Bake for 40 minutes or until custard has set. Carefully remove the dish from the hot water bath. Now immediately, place only the ceramic dish under the broiler (on high), just for a few minutes until the skin on top of the custard blisters. 

Remove from the oven and let it cool. Cover and refrigerate until cold, at least 4 hours (or up to 2 days). To unmold, run a sharp knife around inside of the ceramic dish and invert onto a serving plate, gently shaking to release. If it doesn’t come out, it’s ok. Just scoop it out.