| Ingredient | Method |
| Caramel Sauce: 30g sugar 15ml water 30ml hot water | Preparation: greasing some butter around the bowl / porcelain soufflé cup. 1. In a pan, put the sugar and water stir continuously until golden brown. Do it on low flame to avoid burning sugar. 2. Remove from heat and pour the hot water into the caramel, stir well. 3. Pour the caramel in the bowl / porcelain soufflé cup in which you will set the pudding and keep it aside to cool. |
| Pudding: 125ml full cream milk 20g sugar 1 grade A egg 1 slide cheese 1/2 tsp vanila essence | 1. Beat eggs in a bowl. Set aside. 2. Heat milk in pan over moderate heat and dissolve sugar and cheese in it. Set aside to cool. 3. Mix the milk in the beaten egg followed by vanilla essence. 4. Strain the mixture through a sieve to remove foams. 5. Gently pour the egg mixture into the bowl / porcelain soufflé cup to avoid creating any foams or bubbles. 6. Cover the bowl / porcelain soufflé cup tightly with aluminium foil. 7. Steam for about 8-10 minutes. 8. Once cooled down, run a knife through the sides of the bowl / porcelain soufflé cup and then place the bowl / porcelain soufflé cup on the plate you are serving, bottom side up and slowly pull up the bowl. |
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