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For caramel:

sugar 70g (⅓ cup)

water 30g (2tbsp)

15g (1 tbsp) hot water to melt the caramel at the end

Note: do not stir the sugar with a spatula otherwise the sugar will crystalize, just swirl the pan

For the pudding:

whole milk 800g ( 3 cups approximately)

cream 300ml 

sugar 100g (½ cup)

cornstarch 100g ( ¾ cup approximately)

vanilla extract 4g (1tsp) 

note: don't boil all the milk. leave 1 cup of milk to melt cornstarch

for details instruction please follow the video


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