Chilled Caramel Pudding

• FOR THE CARAMEL:
• 4-5/8 ounces, weight Sugar
• 5 Tablespoons Water
• FOR THE PUDDING:
• 4 whole Egg Yolks
• 3-5/8 ounces, weight Sugar
• 2 cups, 1 teaspoon, 6-1/4 pinches Milk
• 2 teaspoons Vanilla Essence
• 5/8 ounces, weight Gelatin
• 1-1/2 ounces, weight Water, To Dissolve With The Gelatin

1. 1. To prepare the caramel, combine sugar and water in the saucepan and bring to the boil until it reaches an amber color; do not stir the sugar while heating. Once the caramel is ready, spoon it into individual containers and set aside.
2. 2. For the pudding, whisk the egg yolks and sugar in a bowl, whisking until the sugar dissolves.
3. 3. Heat the milk in a clean saucepan. Add the vanilla essence. When the milk starts to boil, turn off the heat and pour the milk mixture into the prepared egg mixture and blend well.
4. 4. Dissolve gelatin in the hot water.
5. 5. Add the dissolved gelatin into the pudding mixture and stir well. Then pour it through a sieve or strainer just before pouring the pudding into the individual containers, to make sure that the pudding texture comes out smooth.
6. 6. Refrigerate overnight.

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

Taken from tastykitchen.com/recipes/desserts/chilled-caramel-pudding/ (may not work)