Caramel pudding
Instructions:
- For the rum cream:
- 1 1⁄2 tbsp whipping cream, 35% fat;
- 1⁄2 tsp white rum./ul>
- Mix the sugar and water in a saucepan. Place the pan over low heat and let the sugar dissolve without the water boiling.
- When the sugar has dissolved, boil the syrup until it reaches 228°F on a candy thermometer.
- Put the egg yolks in a large bowl, then beat together with a balloon whisk.
- Strain the mixture through a fine-mesh strainer.
- Pour the syrup into the eggs a little at a time, stirring continuously with a spatula to avoid making any bubbles.
- Pour in the cream.
- Stir in until evenly combined.
- Pour into coffee cups, small glasses, or similar heatproof molds and cover with plastic wrap.
- Just before serving, whip the cream to soft peaks, then add the rum and whip again.
- Serve the puddings at room temperature.