Caramel Milk Pudding
Into a saucepan, add the butter and stir until melted. Add the wheat flour and stir until a mixture is formed. Gradually add the milk and stir it nonstop. Add the sugar and stir well, add the vanilla essence and stir nonstop until it thickens and a smooth and uniform cream is formed.Let the cream cool down a bit and transfer it to a glass dish. Let it chill in the fridge for 60 minutes.Into a bowl, add the corn starch and 200ml of water, mix well until the corn starch fully dissolves, set aside.In a pan, put the sugar, turn on the heat and stir until the sugar fully melts, gradually add 100 ml of water and keep stirring it. Add the water-starch mixture and keep stirring until the caramel slightly thickens.Pour the caramel syrup over the dessert and spread evenly.Let it chill in the fridge for 3 to 4 hours.Serve.
Ingredientes
- 100g of Unsalted Butter
- 120g of Wheat Flour
- 1 Liter of Milk
- 6 Tablespoons of Sugar
- 1 Teaspoon of Vanilla Essence
Syrup
- 1 Tablespoon of Corn Starch
- 300ml of Water
- ½ Cup (240ml) of Sugar
Modo de Fazer
Into a saucepan, add the butter and stir until melted. Add the wheat flour and stir until a mixture is formed. Gradually add the milk and stir it nonstop. Add the sugar and stir well, add the vanilla essence and stir nonstop until it thickens and a smooth and uniform cream is formed.
Let the cream cool down a bit and transfer it to a glass dish. Let it chill in the fridge for 60 minutes.
Into a bowl, add the corn starch and 200ml of water, mix well until the corn starch fully dissolves, set aside.
In a pan, put the sugar, turn on the heat and stir until the sugar fully melts, gradually add 100 ml of water and keep stirring it. Add the water-starch mixture and keep stirring until the caramel slightly thickens.
Pour the caramel syrup over the dessert and spread evenly.
Let it chill in the fridge for 3 to 4 hours.
Serve.
