Caramel pudding cream


70 g (1/3 cup) sugar
20 ml (1 1/3 c. to soup) of water
15 ml of hot water
4 eggs
2 egg yolks
70g (20g+50g) of sugar
420 ml (1 3/4 cup) milk
1 teaspoon of vanilla extract
100 ml (1/2 cup) heavy cream
5 grams (1 1/4 c. to tea) with sugar
1/2 teaspoon of vanilla extract


In a pan add sugar and water, once caramelized add warmer
water. Transfer to mold and allow to cool. In another pan, add sugar, milk and vanilla extract, mix until dissolved. In another bowl, mix eggs with egg yolks and sugar. Pouring the cold milk
Filter it and transfer it to the pan.
Cover with aluminum foil and cook at 150°C (300°F) water for 50 minutes.