caramelized pudding

Traditional vanilla pudding with a twist. If you are looking for a whisk with a scraper, I recommend* amzn.to/3WdLpRN . Ingredients: 2 pints of full fat milk, 1 cup of granulated sugar, 1 cup corn flour, 1 cup icing sugar, 75gr butter, 1 tablespoon ground cardamom (if you fancy this), vanilla paste or liquid flavouring, 1 egg. This amount of ingredients produces 10 ramekins (10cm in diameter). Method: 1) Add all the ingredients and mix well (keep the icing sugar for later). 2) Over a medium fire boil for 15’ continuously stirring till you have a loose mix (remember it goes solid once cold) 3) Butter the inside and fill your ramekins with the mixture and set aside to cool (or put in the fridge for 30’) 4) In a small pan that matches the size of your ramekins, put enough icing sugar to coat the bottom and place your cream on top. 5) Over medium-high heat let the bottom caramelise for 5’ (but not burn). 6) Set aside to cool for 15;’ and flip over on a plate, get ready to enjoy!
For the similar, but trickier large version of Kazandibi see • Kazandibi: Ottoman Crè...
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Music: Sun Never Sets by CreatorMix.com

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for the large version of this dish see th-cam.com/video/nvD51YqrJBo/w-d-xo.html

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