Preparation of Caramel: In a bowl, add sugar and water and cook on medium heat. Stir continuously!! In few minutes, sugar starts to caramelize. Don’t overcook otherwise it will give burning taste.
Quickly pour caramelized sugar in pudding mold otherwise it will become hard. (If it happens then again cook it on low heat).
Set the caramel in the mould. Tilt the mould to cover all sides with caramel coat. Keep it aside to get set in few seconds.
Preparation of Custard: In a bowl, dissolve custard with water/milk.
In a pan, add milk and sugar and mix well.
As the milk starts to boil, add custard paste in it and stir continuously to avoid lumps.
Stir on low heat as the custard quickly start to get thick.
Now in another bowl, mix corn flour with water.
Add in custard and cook on low heat. Continuously stir until you get desired thickness.
Note the thickness in the video (03.00) to get the perfect end result.
Set the Custard: Now pour custard in caramel coated pudding mould.
Set it well.
Refrigerate for 1 hour to get set properly.
After, one hour removes from mould. Cut into slices and serve.