So my preggy sis was telling me about caramel pudding, and I look through a few recipes, and decided that I’ll try making them. It’s simple ingredients that we always have at home, milk, eggs and sugar. I was skeptical about it in the beginning, because I thought the eggy-ness will put me off. But the end product – a pudding that is so smooth and creamy, and wobbly-soft like the beancurd jelly (tau huay). It’s not as eggy as I thought it will be, and the slightly burnt caramel goes perfectly well with it.
I’ll definitely be making this very often, for sure.
