Caramel Pudding (Easy Flan)

Add 3 tbsp granulated sugar and cool water to a pot, cook on medium-low heat until the sugar is completely melted. Never stir during the process. When the sugar color has a light brown color, turn the heat to low heat. When the sugar color becomes darker, turn off the heat. Pour in hot water; please keep a distance from the pot, the caramel will splash, so it is recommended to use a darker pot.

Slowly pour the caramel into the pudding cup, let it cool, and put it in the refrigerator for 10 minutes.

Add 2 whole eggs and 2 yolks to a bowl, and use a fork or whisk to beat them evenly. Take another pot, add the milk, 2½ tbsp sugar and heavy cream then heating to 140°F/60°C, add the warm milk mixture to the egg liquid slowly and in portions, stir while pouring, until it is completely mixed with the egg, and then filter 1-2 times with a fine mesh.

Pour the pudding liquid into the pudding cup that was filled with caramel, then cover it with tin foil, and poke a few holes in it.

Put it on a container with a little depth, and pour about 180°F/80°C hot water to about half the height of the pudding cup.

Preheat the oven at 250°F/120°C, bake for 55~65 minutes, or bake until the surface is completely condensed, and shake it lightly and it won’t flow. After baking, let the pudding cool and then put it in the refrigerator for at least 3 hours or overnight.

After take out the pudding from fridge, you can soak it with hot water to help soften the caramel at the bottom, that make the pudding come out easier, and then take a sharp knife to draw a circle on the inner edge of the pudding cup to help the pudding unmold, then place on a plate.

Enjoy!