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Caramel
Custard
Pudding
What you need
- 120g (6 Tbsp) caster sugar
- 1 Tbsp water
- 600g Pauls Vanilla custard
- 4 slices white bread
How To Make It
- Preheat oven to 160C.
- Place the sugar and water in a small pot and heat until sugar has dissolved and a caramel has formed. This should take about 6 minutes.
- Pour the caramel carefully into a 1lt round baking dish and coat the base and walls of the dish evenly. Set aside.
- Process bread into fine breadcrumbs.
- Mix the custard with the breadcrumbs. Pour the mixture into the baking dish.
- Place the baking dish in a water bath and carefully place in the oven.
- Cook for 30 minutes.
- Remove from oven and cool before serving. Invert onto a serving plate. Serve with Pauls Custard.
Serves 8