Platinum Pudding Delight

Ingredients

• 4 cups (946ml) whole milk 4 cups (946ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (118ml) water 1/2 cup (118ml) water
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 4 large eggs 4 large eggs
• Edible gold flakes, for garnish Edible gold flakes, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 40g
• Protein: 10g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, heat the milk over medium heat until it reaches a gentle simmer. Remove from heat and set aside.
2. 2.
   In a separate saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture turns into a golden caramel color.
3. 3.
   Slowly pour the caramel into the hot milk, stirring continuously to combine. Be cautious as the mixture may bubble up.
4. 4.
   In a mixing bowl, whisk the eggs until well beaten. Gradually pour the hot milk mixture into the beaten eggs, whisking constantly to prevent curdling.
5. 5.
   Stir in the vanilla extract and mix well.
6. 6.
   Strain the custard mixture through a fine-mesh sieve to remove any lumps.
7. 7.
   Preheat the oven to 160°C (320°F).
8. 8.
   Divide the custard mixture evenly among individual ramekins or pudding molds.
9. 9.
   Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
10. 10.
    Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
11. 11.
    Remove the ramekins from the water bath and let them cool to room temperature.
12. 12.
    Once cooled, refrigerate the puddings for at least 4 hours, or overnight, to allow them to fully set.
13. 13.
    Before serving, sprinkle the top of each pudding with a pinch of edible gold flakes for a luxurious touch.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before whisking them into the hot milk mixture to prevent curdling.

Tips & Tricks

• For a stronger caramel flavor, you can cook the sugar and water mixture for a longer time until it turns a deeper amber color.
• To achieve a smooth custard, strain the mixture through a fine-mesh sieve before baking.
• Serve the Platinum Pudding chilled for the best texture and flavor.
• If you don't have individual ramekins, you can use a larger baking dish and adjust the baking time accordingly.
• Feel free to experiment with different garnishes such as fresh berries or a dollop of whipped cream.

Serving advice

Serve the Platinum Pudding in individual ramekins or dessert bowls. Drizzle some additional caramel sauce on top and sprinkle with edible gold flakes for an extra touch of elegance. Pair it with a cup of hot tea or coffee to complement the flavors.

Presentation advice

To present the Platinum Pudding beautifully, place each ramekin on a small dessert plate. Garnish the top with a sprinkle of edible gold flakes and a drizzle of caramel sauce. You can also add a mint leaf or a small edible flower as a decorative element.