#pudding magic

Ingredients:

400 ml milk

3 large eggs

60 g sugar

1/2 tsp vanilla essence (I used vanilla extract)

Caramel Sauce

70 g sugar

50 ml water

Directions:

Caramel Sauce

Place the sugar and water (for the caramel sauce) in a small saucepan over medium heat until the sugar has dissolved.

Keep cooking over medium heat till the sugar and water mixture turns into a beautiful amber colour.

Turn the heat off and pour the sauce into 4 pudding molds.

Custard Base

Place milk in a jug and microwave for 1 minute and a half to warm it up.

Add the egg, sugar, and vanilla extract into a mixing bowl and whisk all together.

Add warm milk into the egg mixture, gradually, and stir to combine.

Strain the custard base using a sieve or strainer.

Divide and pour the custard mixture into the 4 pudding molds (on top of the caramel sauce).

Place the molds in a shallow flying pan and add about 750-1000ml water over high heat.

Bring it to boil then turn the heat down to low, wrap the pan lid in a dry towel and put the lid on and leave it for simmer for 3-5 minutes. *1

Turn the heat off and leave it for 15 minutes( do not open the lid).

Take the molds out of the frying pan and allow them cool down.

Refrigerate the molds for at least 1 hour.

INGREDIENTS: FOR THE PUDDING

1/2 cup granulated sugar

1/4 cup all-purpose flour

1/8 teaspoon kosher salt

1 3/4 cups whole milk, divided

4 egg yolks

1/2 tablespoon unsalted butter

3/4 teaspoons vanilla extract

FOR THE ASSEMBLY

5.5 ounce box vanilla wafers

3 medium bananas (sliced ½-inch thick)

FOR THE MERINGUE

4 egg whites

1/2 teaspoon cream of tartar

2/3 cups granulated sugar

DIRECTIONS:

Preheat oven to 350 degrees F.

Make the Pudding: In a medium bowl, whisk together the sugar, flour, and salt. Whisk in ½ cup of the milk and the egg yolks. In a large saucepan, place the remaining 3 cups milk. Bring to a simmer over medium heat, stirring frequently. Whisk 1 cup of the hot milk into the egg mixture. Whisk the egg mixture into the remaining hot milk in the saucepan. Bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, until thickened, about 3 minutes more. Remove from heat. Add the butter and vanilla, stirring until the butter is melted. Set aside to cool slightly while you prepare the remaining ingredients.

Assemble the Dish: Arrange vanilla wafers in the bottom of a 9x13-inch baking dish (you can reserve some to garnish, if you wish), and top with the banana slices. Pour the pudding through a fine-mesh sieve over the bananas and spread into an even layer.

Make the Meringue: In a large bowl, beat the egg whites and cream of tartar with a mixer on high speed until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Spoon the meringue over the pudding, spreading it right up to the edges of the pan.