Fluffy And Creamy Custard Pudding with 4 Egg Yolks

• 4 Raw egg yolks
• 60 grams Granulated sugar
• 400 ml Milk
• 100 ml Heavy cream
• 5 grams Gelatin powder
• 4 tbsp Water
• 1 dash Vanilla extract
• 70 grams Granulated sugar
• 2 tbsp Water
• 2 tbsp Boiling water

1. Mix the ingredients and let the gelatin soak.
2. Caramel sauce: Add the sugar and water into a pot, and turn on the heat.
3. Dissolve the sugar while mixing with a wooden spatula.
4. When the mixture is caramelized and turned a dark colour, turn off the heat, and add the boiling water little by little.
5. When the mixture becomes smooth, let it cool.
6. Then pour into the pudding cups.
7. Next, add the egg yolks and granulated sugar into a bowl, and beat with a whisk.
8. Out of the 400 ml of milk, add 250 ml to the pot, and turn on the heat.
9. Turn off the heat right before it starts to boil.
10. Gently pour into the Step 4 bowl little by little, and mix.
11. Return to the Step 5 pot and turn on the heat to low.
12. Gently mix with the wooden spatula so that the egg yolks don't harden.
13. When the mixture becomes thick and creamy, and there is no foam, turn off the heat.
14. Add the Step 1 gelatin, and mix.
15. Strain with a sieve into the bowl, and mix with the wooden spatula.
16. When it becomes thick, gently add the remaining milk and heavy cream, then mix some more.
17. Add the vanilla extract at the end, and mix.
18. Pour into the pudding cups with the caramel sauce.
19. Chill in the fridge for about 3 hours to harden.
20. Since the pudding is very soft and creamy, when you are removing it from the cups, try not to break it.
21. If you like the pudding to be harder, increase the amount of gelatin.
22. It will still be jiggly and delicious.

egg yolks, sugar, milk, cream, gelatin powder, water, vanilla, sugar, water, water

Taken from cookpad.com/us/recipes/144888-fluffy-and-creamy-custard-pudding-with-4-egg-yolks (may not work)