Ingredients:
250 ml milk
50 g sugar
5 g instant coffee
3 eggs
For the Caramel
2–3 tbsp sugar
1–2 tbsp water
Method:
In a small pan, heat the sugar with a little water over medium heat until it melts and turns a golden caramel colour.
Pour the caramel into a heatproof glass or baking dish, swirling to coat the base evenly. Set aside to allow the caramel to harden.
In a bowl, whisk together the warmed milk, instant coffee and sugar until the coffee and sugar dissolve. Add the eggs and whisk gently until well combined.
Strain the mixture through a fine sieve to ensure a smooth texture.
Once the caramel has set, pour the custard mixture into the prepared dish.
Place the dish in a larger baking tray filled with water (water bath). Bake at 180°C for 40–45 minutes, or until the custard is set but still slightly wobbly in the centre.
Allow the pudding to cool completely. To serve, run a knife around the edges and carefully invert onto a plate so the caramel sauce flows over the top.
