Pudding with yogurt and caramel sauce

INGREDIENTS

PREPARATION

For the caramel, heat a small saucepan over a medium-low heat and pour in the sugar and water. Mix carefully with a spatula until the sugar melts and caramelizes, after about four to five minutes.  Spread the caramel evenly on the base of a 17cm diameter glass bowl which is suitable for high temperatures and let the caramel cool while you prepare the pudding mix.

EXECUTION

First, pour the milk and sugar into a medium saucepan and boil over a medium-low heat, stirring with a spatula until around half of the milk is left, about 8 minutes. Turn off the heat and leave the pan with the milk aside for a while to cool for about ten minutes. Break the eggs into a bowl, pour in the yogurt, vanilla extract and salt, and mix with a hand whisk until they are smooth, about one minute. After the milk has cooled, pour it into the bowl and mix the ingredients thoroughly for about 30 seconds. Put a sieve over the bowl with the caramel. Pour the yogurt and milk mixture into the bowl through the sieve. Remove the sieve, scatter the blueberries into the mixture and cover the bowl very carefully with three layers of cling film.

Spread two sheets of absorbent paper, one touching the other, on the base of a medium deep saucepan and add the water. Place the bowl with the pudding in the center of the pan and put the lid on. Leave it to simmer on a medium heat for about 20 minutes. Turn off the heat, take off the pan lid, remove the film from the bowl and put the bowl in the refrigerator. Leave the pudding to cool for about 3 hours. Carefully loosen the pudding from the sides of the bowl with a small knife, put a plate upside down on top of the bowl and turn the pudding out onto the plate. Serve with whole or chopped raspberries on top and with fresh mint leaves, and enjoy.