Caramel Pudding

Divide the sugar into two portions. Dissolve the corn flour in a little water. Melt the butter in a saucepan and add 75 g of sugar. Let the sugar caramelize.

Add the milk while stirring. When the caramel has hardened by adding milk, keep stirring until it has dissolved again.

Add the remaining sugar and bring to a boil. Then add the dissolved cornmeal, stirring, and simmer until it thickens.

Pour the pudding into a mold rinsed with cold water and refrigerate to set.

Before serving, turn the caramel pudding out onto a plate and pour custard over it.

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