Puding buih

Serves 6

For the puding buih

2 3/4 cups water

25g jelly strips (agar-agar), washed 5 tbsp rock sugar

3 tbsp rose syrup

4 large eggs

1/2 tbsp vanilla essence

For the custard

1 litre full-cream milk

1 tsp vanilla extract

4 egg yolks

3 tbsp corn flour

30g caster sugar

To make the jelly

Place a deep pot over a medium heat stove. Pour in the water and agar-agar. Once the jelly dissolves in the water, add the sugar and syrup. Remove from heat and transfer the jelly mixture to another bowl. Put the bowl in an ice bath to hasten the cooling process. But keep an eye on it to ensure it does not harden.

In a mixing bowl, whisk the eggs with vanilla essence until it expands and is light and airy. Once done, slowly add the egg mixture bit by bit into the jelly. After everything is combined, pour the pudding mixture into individual cups, glasses or moulds. Leave to refrigerate for 3 hours or overnight for best results.

To make the custard

In a saucepan over medium heat, heat the milk and vanilla essence. Remove the pot from the stove once the milk bubbles at the sides.

Combine the egg yolk, corn flour and sugar in a small bowl. Add it to the milk mixture bit by bit, stirring continuously. Once all the egg yolk has dissolved in the milk mixture, reheat the pot until it reaches boiling point.

Once done, remove from the heat and transfer to another bowl. Place bowl in an ice bath or refrigerate in the fridge, sealing the mixture with cling wrap. Serve with jelly once done.