Microwave Caramel Pudding

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Microwave Caramel Pudding is a quick and easy dessert recipe that can be made in a microwave. The pudding is made with simple ingredients such as milk, sugar, eggs, and vanilla essence. To make the caramel sauce, sugar is melted in a pan until it turns golden brown and then poured into a pudding dish. The pudding mixture is then poured on top of the caramel sauce, and the dish is placed in the microwave to cook for a few minutes until the pudding sets.

Once the pudding is cooked, it is removed from the microwave and left to cool for a while. The pudding is then inverted onto a plate, and the caramel sauce drips down the sides, creating a delicious and gooey topping. The Microwave Caramel Pudding can be served as it is or topped with whipped cream or fresh fruits. It is a perfect dessert for a quick fix and can be enjoyed any time of the day.

Ingredients

CUSTARD120 ml whole milk1 large egg1 tbsp granulated white sugarCARAMEL SAUCE1 tbsp granulated white sugar1 tsp water plus an additional 1 tsp water

Method

For caramel sauce: Add 1 tbsp granulated sugar and 1 tsp water to your microwave safe bowl. Mix well until dissolveMicrowave caramel sauce for 1 minutes. Stop microwave and then microwave at 10 second intervals checking the sauce after each 10 seconds, until caramel starts to turn color. About half of the sauce should turn a light amber color while the rest remains clear.remove sauce from microwave and swirl a few times until the color evens out. Allow caramel to harden.In a small bowl, add custard ingredients and whisk until smooth. Pass it through mesh strainer.Pour the custard on top of the hardened caramel.Microwave custard for about 2 minutes and 30 seconds. The top of the custard should be hardened and no longer liquid. If custard is not completely cooked, you can cook another 30 seconds.Place custard into the fridge to set for at least 2 hours or until completely chilled.You can flip it upside down before serving.Note :While custard is chilling, it will develop some water around it. This is normal. Do not drain the water out because it will mix with the caramel sauce so that there is enough sauce to cover the custard and plate.