[Measure the ingredients] Whisk the ● ingredients together and set aside. Measure the ★ ingredients into a pan.
[Mix it] Add the ♢ whole eggs and granulated sugar into a bowl together, and lightly whip until bubbly.
Add the ● ingredients to the pan while stirring with a whisk, and mix.
Add the mixture from Step 2 to the pan as well. Mix well.
[Cook]Turn on the heat, use a heat-resistant rubber spatula to stir and heat to about 75~85°C.
After reaching above 75°C, it will begin to stick to the pot a bit like shown in the photo, and start to thicken. (I use a thermometer.)
After it thickens and the temperature rises, add brandy and vanilla extract.
After it has cooled a bit, it will harden quickly so be careful. If you are transferring this to glassware, the heat might cause it to break, so be careful.
Place in cold water, let cool, cover with a lid or plastic wrap, and refrigerate until chilled.
[Make the caramel sauce] Add the sugar for the caramel sauce and water into a pot, and turn on the heat. Turn off the heat once it has come to a boil and turned golden brown. Let rest. Add 1 tablespoon hot water and dissolve as-is or reheat on low until dissolved.
Once chilled, serve with caramel sauce.
Story Behind this Recipe
I found that carrageenan is both easy to use and versatile. I used to make jelly this way, and found it is delicious with pudding also! Originally, I bought pearled carrageenan, and this recipe came with it, but I reduced the sweetness and the amount of carrageenan. Even so, please adjust the amount of carrageenan if you think it is too firm. Normally, I like classic whole egg puddings, but my family likes this version also.
Carrageenan is a very fine powder, so it doesn't dissolve well in water. So make sure to add it in after mixing it with castor sugar or granulated sugar. If it is too hot, the the pudding liquid will separate, so be careful! The caramel is very hot, so either prevent it from splattering or simply make it in the microwave.