Silky Creamy Soft Milk Pudding

An improved soft milk pudding featuring a delicate balance of whole eggs and a touch of cream for extra smoothness, cooked gently in a water bath to achieve a velvety creamy texture with a luscious caramel topping.

Steps

1. Preheat milk and cream mixture to 80°C, then remove from heat.
2. In a bowl, whisk whole egg and egg yolk with sugar and vanilla until smooth.
3. Gradually whisk in the warm milk mixture slowly to temper the eggs.
4. Strain the mixture to remove any coagulated bits.
5. Pour the mixture into a heat-proof container.
6. Place the container in a deep pan and add hot water until it reaches halfway up the container.
7. Cover the container with a lid wrapped with a cloth to prevent condensation dripping onto the pudding.
8. Heat on strong fire for 3 minutes, then turn off the heat and let it rest in the water bath for 20 minutes.
9. Meanwhile, prepare caramel by heating sugar and water until golden brown, then remove from heat.
10. Once pudding is set and cooled slightly, pour caramel sauce over the top.
11. Refrigerate for 6-8 hours before serving for best texture and flavor.