| For the Pudding: |
| 720ml |
Full-Fat Milk |
| 150g |
Light Brown Sugar |
| 180ml |
Water |
| 6 tbsp |
Cornstarch |
| 5 |
Egg Yolks |
| 3 tbsps |
SCS Unsalted Butter |
| 1 tsp |
Vanilla Extract |
| 1 tsp |
Salt |
|
|
| For the Salted Caramel Sauce: |
| 175g |
Light Brown Sugar |
| 300ml |
Whipping Cream |
| 50g |
SCS Unsalted Butter |
| 1/2 tsp |
Salt |
| Flaky Sea Salt |
|
|
| 1. |
Whisk the egg yolks, cornstarch, and 120ml of milk together until evenly combined. |
| 2. |
Make the caramel base for the pudding by heating the brown sugar and water together in a pot over medium heat. Stir until the sugar and water are combined, then turn the heat up to medium-high, and let the sugar and water caramelise without stirring at all. Once you have a thick, glossy, brown caramel, pour it out of the pot to cool slightly. |
| 3. |
In the same pot, heat up the remaining milk until just below boiling point. |
| 4. |
While whisking constantly, gradually pour the hot milk into the egg yolk mixture. Pour the caramel in, and make sure everything is well combined. |
| 5. |
Return the mixture to the pot, and place over a low heat. Whisking or stirring the whole time, cook for 3 minutes, until thickened. Stir in the butter, vanilla extract and salt. Strain into a jug or bowl. |
| 6. |
Pour the pudding mixture into 6 serving glasses. Cover and chill for at least 4 hours in the fridge. |
| 7. |
Make the salted caramel sauce by combining all the ingredients except the salt in a saucepan. Stir over a medium heat, until everything has dissolved. Let the sauce simmer for 3-5 minutes, until thick and syrupy. Stir in the salt, and let the mixture cool. You can chill this in the fridge until you’re ready to serve. |
| 8. |
Pour the cooled salted caramel sauce onto each pudding, and garnish with a pinch of flaky sea salt before serving. |
| Pre-make extra on tasting day for photography |
|
