Caramel Pudding

1. caramelize sugar in a saucepan until light brown. Extinguish with whipped cream and milk and make about 5 min until the sugar has dissolved. Measure out 150 ml of the caramel cream, set aside.

Whisk egg yolks and cornstarch until smooth.

2. Rinse 6 cups or 120 ml ramekins with cold water and drain. Stir remaining caramel cream (approx. 750 ml) with egg yolk mixture. Bring to a boil in a saucepan with a whisk over medium heat, stirring constantly.

Make while stirring vigorously for 30 seconds. Immediately remove from heat, continue stirring briefly, pour through a coarse sieve into another saucepan. Quickly stir through with remaining caramel cream and liqueur. Fill the pudding mixture to the brim in the ramekins and refrigerate with the lid closed for at least 4 hours, preferably overnight.

Dip the pudding molds briefly in warm water and turn out onto plates. Sprinkle with brittle. Serve with your choice of chocolate sauce or lightly whipped cream.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever tastes better to you.

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