Caramel pudding 5 🌟

3 1/2 cups full cream milk 3.25% fats
1/2 cup 10% half and half crean

10 eggs

2/3 cup sugar

2 tsps vanilla extract
2 Tsps  orange liqueur  (Grand Marin )
1 Tsp Orange rind

CARAMEL Syrup

1/2 cup sugar.  Boil until it turns into amber color.

Whisk  eggs and  sugar .  Blend till everything mix well.

Now boil milk until just warm. No bubbles.  Hot to touch. 

Add  hot milk slowly little at a time to eggs mixture , so it can form a custard.  Add vanilla and orange liqueur. And orange rind also.

Pour caramel surup and custard in  round pan.

In large rectangular pan add boiling water.  

Fill custard in.  Remove bubbles from top, cover with aluminum foil and bake for 35 minutes to 40 at 300F .  Or until custard is set when gently shaken.

Instant pot

Add 2 glass water in instant  pot for steam. Cover custard with foil, set to  pressure cook for 5 minutes and let release pressure for 10 minutes  open instant pot.  Remove custard  let it sit at room temperature for one hour very important . Then refrigerate for Atleast 3 to 4 hours or overnight for best result.

If Baking in Oven

Remove from waters,  cool to room temperature for one hour  and then refrigerate for 3 to 4 hours or overnight.

To serve spread  1 tb.sp sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelized evenly.

Allow to set at room temperature for  a minute.