Caramel Pudding- won't go wrong again!!!

As most of u know I had a really difficult time with yeast initially (which is now well conquered :) )and then it was this pudding that always without a doubt flopped on me.I have no account of milk ,eggs and sugar that I have wasted in the process of learning to make such a simple dessert.

Getting this pudding right has been a lesson for me.........PATIENCE IS THE VIRTUE...........

I had always followed the steps to the process but not the timings.One things with the pudding was that  it would curdle, I had no idea why and then one day it hit me.I was caramelizing the sugar and when it was still hot I would pour the custard to it and that's why it would curdle.

So now as soon as I caramelize the sugar and pour it into the baking /steaming dish I always put it in the fridge and then I start making the custard that way it has enough time to cool down.

Ingredients

• 1/2 cup sugar (for the caramel)
• 3 eggs
• 1/3 cup sugar
• 1 tbsp maple syrup(traditionally vanilla essence is used)
• 2 1/2 cups warm milk
• 1 slice of bread

Method 

1. Pre-heat oven to 350ºF.

2. In the meanwhile - Heat 1/2 cup sugar over low heat, stirring constantly, until sugar melts and is slightly brown. Pour the caramel into 4-5 ramekins/ custard bowls. Ensure that the bottoms of the dish are covered. Allow this to harden for 8-10 minutes in the fridge.

3. For the Custard - you will need to mix the 3 eggs, 1/3 cup sugar and the maple syrup . Gradually stir in milk and blend also crumble the bread in and mix again.

4. Pour the mixture into the custard bowls.

5. Place the bowls in a baking tray. Pour boiling water into the tray to reach half way up the sides of the custard bowls.

6. Bake this for 35-40 minutes Let the bowls cools for 30 mins and  then refrigerate this overnight.