Milk Pudding With Caramel Syrup

• 450 milliliters Milk
• 2 pieces Egg Yolks
• 45 grams Sugar
• 3 sheets Gelatin Sheet (approx. 6g)
• 50 milliliters Cream or Evaporated Milk
• 1 teaspoon Vanilla Extract (optional)
• 60 grams Sugar**
• 50 grams Hot Water**

1. 1. Soak gelatin sheets in a bowl of cold water for 10 minutes. Set aside.
2. 2. Blend egg yolks with cream/evaporated milk and 50ml milk. Set aside.
3. 3. Heat remaining milk and sugar in saucepan till mild bubbling on the the side of pot. Do not boil milk. Remove from heat.
4. 4. Remove gelatin from water and squeeze out excess water. Add to warm milk and stir till dissolved.
5. 5. Pour milk mixture into egg mixture and stir well. Sieve combined mixture into a jug.
6. 6. Pour egg mixture into containers. Chill for 8 hours before serving. Drizzle with Caramel Syrup if desired.
7. - To prepare Caramel Syrup**:
8. 1. Add sugar into a saucepan and heat over low heat. Swirl mixture to dissolve evenly. Do not stir syrup. When syrup has caramelised and medium amber in colour, remove from heat.
9. 2. Carefully add in hot water down the side of pan. Mix well. Cool before drizzling over milk pudding.
10. Adapted from JinJu in YT

milk, egg yolks, sugar, gelatin, milliliters, vanilla, sugar, water

Taken from www.epicurious.com/recipes/member/views/milk-pudding-with-caramel-syrup-5a3b61f2b1338e153fa5ece7 (may not work)