EGG PUDDING

I am rather passionate about this particular egg pudding. If you want a fast and delicious dessert, I suggest you should try this recipe. I’ve had various egg pudding or pudding caramel recipes but this recipe is so much simple. And did I say delicious too?
Apparently, this particular egg pudding has been the staple dessert in my hubby’s family. I’ve first tasted it when we went over to his aunt’s place in Ipoh. The delightful Wan Chu (or simply Chu as we affectionately call her) made this one day (loooong time ago when we first got married) and I just love it. Of course I asked for the recipe. And I have been using this recipe ever since.
But a word of caution, you’ve got to be very careful and follow the instructions to the T when making this pudding or otherwise the result would not be as tasty.

Ingredient:
For the Custard
10 eggs
A tin ( a small ones) of condensed milk
2 ½ tin (using the same condensed milk tin) of cool water (refrigerated water)

For the caramel
350g palm sugar
1 cup of water
1 strand of pandan leaf

Methods:
To make the custard, whisk the egg for 2 minutes. Add all the milk and the cool water. Whisk further. Then strain the mixture into a bowl. Leave it aside.
To make the caramel, place the palm sugar, water and pandan leaf in a pan and stir gently over low heat until sugar dissolve. Then strain the sugar mixture. Leave it aside.Then you ready the steamer over low heat fire and arrange the small bowls in it. Pour the caramel into these cups – about 1/3 of the cup - gently. Then pour in the custard on top, also very slowly. (Don’t worry if the two mixtures seem to be mixed as it will separate itself later). Steam over for 8 to 10 minutes until you can see small holes on the custards.

Then you makan.
You can serve the pudding this way...

... or like this.