Royal Pudding by Wahyuni Tjendera

For 6 bottle of Royal Pudding and 6 bottle of chocolate royal puding

Make the Caramel (12 bottles ) ;

Put 75gr caster sugar in a non stick pan
With small heat, strir constantly until sugar melt and a bit burn (I love the burn taste) .
Add in 4tbs of boiling water (be careful of the bubbles) stir well and allow to boil for a minute.
Remove from the heat , stir in 1/2 tsp of vanila extract.
Divide the caramel to 12 bottles , set a side about 10 minutes or until the caramel became hard.

Royal Pudding (6 bottles )

55ml fresh milk
5g of unflavoured gelatine
395ml of heavy cream
25 gram of sugar (you can cut of the sugar as you like )
1tsp (5ml) of vanilla extract

Put milk in a small bowl with gelatine , let it absorb, set a side.
Heat the heavy cream with sugar in a pot until sugar melted, then pour the gelatine mixture, let it boil for 1 minute.
Off from fire and stir in the vanilla extract.
Strain the mixtures.
Slowly pour to the bottles with hardened Caramel.
After cooling then chill for at least 3 hours or overnight.

For Chocolate Royal Pudding;

Just change the vanilla extract with chopped of 60gr dark chocolate + 20 gr of milk chocolate