🍯 Caramel Layer:

• Sugar: 80g

• Water: 20g

• Salt: 1g
  → Heat and cook until the mixture turns a deep caramel color.

• Hot water: 20g
  → Carefully add the hot water to loosen the caramel. Stir well, remove from heat, and pour into your buttered mold. Freeze to set.

Tip: Brush the mold with butter beforehand and freeze for easier release.

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🥛 Pudding Mixture:

• Milk: 230g

• Sugar: 40g

• Whipping cream: 100g

• Vanilla paste: 2g
  → Warm the mixture to 50°C.

• Whole eggs: 2

• Egg yolks: 2
  → Lightly beat the eggs and gradually whisk into the warm milk mixture. Strain the custard mixture twice for a silky-smooth texture.

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👩‍🍳 Instructions:

1. Fill the Mold: Pour the pudding mixture into the prepared caramel molds until about 80% full.

2. Cover: Tightly cover each mold with aluminum foil.

3. Water Bath: Place molds in a deep baking tray. Pour warm water into the tray to reach halfway up the sides of the molds.

4. Bake: Bake at 150°C (302°F) for 56–60 minutes.

5. Cool & Chill: Let the puddings cool to room temperature, then refrigerate until fully chilled and set.