Creamy Custard Pudding

Ingredients:

• 80g sugar
• 20g water
• 25g warm water
• 4 eggs
• 360g milk
• 40g heavy cream
• 95g sugar

Instructions:

1. In a saucepan, caramelize 80g sugar with 20g water over low heat.
2. Once golden, add 25g warm water to stop cooking.
3. Pour into molds.
4. In a bowl, whisk 4 eggs, then add 360g milk, 40g heavy cream, and 95g sugar.
5. Mix well.
6. Strain mixture into molds.
7. Place in a water bath and bake at 160°C for 30-35 mins until set.
8. Chill in the fridge for 2 hours.
9. Run a knife around edges, invert onto plates.