Caramel Vanilla Custard Pudding

Milk – ½ litre

Vanilla Custard Powder – 2 table spoons

Sugar – 3 table spoons

Gelatin – 1 table spoon

Water – 50 ml ( to soak gelatin)

Vanilla Essence – 1 tea spoon

Fresh Cream – 3 table spoons

For Caramelize

Sugar – 4 table spoons

Water – 50 ml

Heat the sugar in a pan without water until it turns golden brown. Keep stirring until you get the caramel liquid. Now slowly add water to the caramel. Stir continuously and remove from the fire.

Method

1.     Soak Gelatin in a small cup of water (use cold water).

2.     Mix custard powder in a little milk and keep aside.

3.     Boil the remaining milk with sugar.

4.     Add the pre mixed custard to the boiling milk.

5.     Boil in very low fire until the mixture gets thick.

6.     Add the caramel liquid.

7.     Add the soaked gelatin to it and mix well.

8.     Remove from the fire and allow it to cool.

9.     Now add the fresh cream to it.

10.  Finally add the vanilla essence.

11. Refrigerate for 5-6 hours and serve.