Caramel Delight Pudding

Caramel Delight Pudding
..For the white pudding
3 cups milk
2 tbsp corn starch
4 tbsp sugar or to suit your taste
Mix everything and bring to a boil on a slow heat stirring constantly until smooth.
Then continue cooking and stirring until the raw corn starch taste has disappeared. It doesn’t take long to cook this pudding. So don’t overcook it.
Also make sure the pudding has a good consistency and is not too thick as it will continue to thicken once cooled.
If by any chance when cooking you find the consistency is too thick, add some more milk and if it’s runny or liquidy add some more corn starch.
Pour the pudding in cups or bowls and fill half way or three quarter
..Ingredients for the caramel pudding:
Three quarter cups sugar
2 cups milk
1 tbsp corn starch
1 tbsp butter
In a pot, add the sugar (without adding water)and cook on the stove stirring occasionally until golden in colour.
Remove from the stove and immediately add the butter stirring constantly. Then add the milk and continue to stir. Immediately add the corn starch and some more sugar optional as the caramel might be sweet enough for you, I added some sugar more though. Stir constantly until the pudding is smooth and creamy.
The caramel pudding should also have a somewhat thick but not too thick consistency.
Same concept with the regular pudding if it’s too thick, add some more milk and if it’s liquidy, add some more corn starch.
Pour the caramel pudding on to the regular pudding to form layers.
Refrigerate the pudding before eating.

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