A classic caramel pudding baked in a water bath, made by caramelizing melted sugar in the mold base and pouring a milky egg mixture over it. With its flowing caramel sauce once flipped, it's an elegant cold dessert for guest tables.
Melt the sugar with water in a pot without stirring until it turns a deep amber color, then immediately divide among molds, swirling to coat the base.
Warm the milk until lukewarm; lightly whisk the eggs with sugar and vanilla, then gradually add the lukewarm milk, mixing without frothing.
Pass the mixture through a fine sieve and divide among the caramel-lined molds.
Arrange the molds in a bain-marie tray and bake in a preheated oven until the center of the pudding is set enough to jiggle slightly when done.
Cool the puddings to room temperature, then chill in the refrigerator for at least one hour; before serving, invert onto a plate and let the caramel sauce flow over.
Important: Move quickly when pouring the caramel into the mold, otherwise it will harden and won't spread. Allergen: contains milk and dairy products, egg. Can be kept in the refrigerator in a sealed container for four days.
If you run a knife lightly around the edges before unmolding the pudding, the caramel sauce comes out cleanly without spilling.
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