Fruit and Caramel Pudding Dessert: A Sweet and Refreshing Delight

In a medium saucepan, combine 1 cup of sugar and 2 tablespoons of water over medium heat. Stir occasionally until the sugar melts and turns a golden amber color, about 5-7 minutes. Be careful not to burn the caramel.
Once the caramel is ready, remove it from the heat and slowly pour in the milk (be cautious as it will bubble up). Stir until smooth and fully combined. Set the caramel milk mixture aside to cool slightly.
Step 2: Prepare the Egg Mixture

In a separate bowl, whisk together the egg yolks, 1/4 cup sugar, and a pinch of salt until the mixture becomes pale and thick.
Gradually add the warm caramel milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.
Step 3: Cook the Pudding

Pour the combined mixture back into the saucepan and cook over low heat, stirring continuously until the pudding thickens, about 8-10 minutes. You can test the consistency by dipping a spoon into the mixture – if it coats the back of the spoon, it’s ready.
Once the pudding has thickened, remove from heat and stir in the vanilla extract.
Step 4: Assemble the Dessert

Pour the caramel pudding into individual serving cups or a large serving dish. Let it cool to room temperature, then refrigerate for at least 2 hours to set.
Once the pudding is set, arrange the fresh fruit on top in an attractive pattern.
Step 5: Serve and Garnish

Garnish with fresh mint leaves if desired and serve chilled.
Serving and Storage Tips: