Pudding 🍮

Recently, I have made pudding with caramelized sauce twice. These are one of the best desserts that could serve all ages and easily made beforehand. I could definitely tell how my little nephew loved from his speed of digging in. Even before tasting it, the wobbling would already bring people so much joy. 

I usually like to make my caramel a little bit more burnt to set off the milky flavor and the aroma from the egg, as well as balance the sweetness from the syrup. 

In the past, I had experience making bad puddings. I believe some of the important key points for a successful pudding are: the proportion between dairy and eggs, and the temperature and timing of the oven. Next time, I am hoping to increase my ratio of the eggs to dairy to enrich and advance the eggy flavor! 

Fun fact!!! A nice spin 💃 of yourself with pudding can let you beautifully remove the pudding from the baking mold!