UMAMI Pudding

Ingredients for 5 servings / Approximately 100g（3.5oz ) per serving

＜Pudding>

• 2 cup (500g) Plant-based Milk

• 3/4 cup (92g) UMAMI Pudding Mix

<Caramel Sauce>

• 1 cup (150g) Sugar

• 6 tbsp (80g) Plant-based Butter, room temperature

• 1/2 cup (125g) Plant-based Cream

• 1/2 to 1 tsp (7~10g) Sea Salt

Directions

<Pudding>

1. In a pot, add pudding mix and oat milk. Stir gently without over whipping.

2. Add the remaining plant-based milk and mix well over medium heat. While stirring with a spatula to prevent the pot's surface from burning, heat it. Since it contains agar, lightly bring it to a boil and continue heating at the dissolution temperature of agar, which is 194°F.

3. .Turn off the heat and pour the mixture into a heat-resistant container.
   *Then, rapidly cool it down to around 122°F within 5 minutes using a refrigerator or blast chiller.

   Refrigerate until set, approximately 1 to 2 hours.

<Caramel Sauce>

1. In a heavy bottomed sauce pan, heat the sugar on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.

2. Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.

3. Next, pour in the heavy cream and 1/2 teaspoon of the sea salt. Stir until everything is combined. Taste a spoonful of cooled caramel. If desired add the remaining sea salt to taste!