Caramel Peach Pudding

I'm kind of very unlucky with pudding..this is my second attempt to make another pudding recipe. The first pudding in this blog turned out ok though and I have already got a hang on it. This particular pudding has a story of its own but in the end alhamdulillah..turned out ok. I guessed I need more practice on pudding making which for most of people, this is probably very easy to make..but not me! The pudding kind of challenging me always...

Peach Pudding

4 cups water

1 cup sugar

1 can evaporated milk 

1 cup diced peaches

1. Put a deep saucepan or a medium pot on medium heat, pour in water, sugar and milk. Stir and let the sugar dissolve. When the liquid reaches its boiling point, remove from heat. 
2. In a casserole or pudding mould, arrange the peaches in the bottom and pour in the liquid on top.
3. Let cool completely before putting in the fridge. This pudding is best served cold.

Caramel

1 cup sugar

80 gm salted butter

1/2 cup heavy cream

• In a heavy bottomed pan or a dutch oven over a low heat, put the sugar in and let it liquifies and caramelizes
• When the sugar at the edges beginning to brown and liquifies, start whisking and drag the sugar into the center to prevent it from being burnt. 

•  When all the sugar has dissolved and turned into amber colored liquid, add in the butter, whisk until the butter has completely melted

• Once the butter has melted, remove from the heat
• With your glove on, slowly pour the cream into the caramel and continue whisking it very carefully as it will bubble furiously
• Whisk until the caramel is smooth

• Let it cool and serve with the pudding