How to make
Weigh 3.5 oz (100 grams) of sugar and caramelize it with 1 tbsp. of water. Pour the prepared caramel in a not very thin layer on aluminum foil, silicone plate or heavily greased baking paper. Once it has cooled and has hardened, break it into pieces and put in a blender.
Turn on the appliance at maximum speed, in order to grind the caramel pieces into a fine powder. If you like you can separate 1 oz (30 grams) of them to sprinkle at the end.
Pour the milk over the rest and heat it over low to moderate heat. Separately beat the eggs with the remaining sugar and starch (not into a foamy mixture, doesn't have to be).
Reduce the heat and pour the egg mixture into the milk. Stir until the pudding thickens. It is important not to increase the heat, so that the cream does not taste like boiled eggs.
Pour the custard pudding into bowls and once it has cooled, sprinkle it with the caramel powder that you set aside. If you didn't set aside any, you can sprinkle it with a little brown sugar.
Enjoy!
