Savory Kimchi Caramel Pudding

Ingredients:

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup finely chopped, well-drained kimchi
• 1 tablespoon unsalted butter
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 2 large eggs
• 1 teaspoon vanilla extract
• A pinch of salt

Cooking Instructions

1. Preheat your oven to 325°F (160°C). Prepare four ramekins by lightly greasing them with butter.
2. In a saucepan, combine the heavy cream and chopped kimchi. Heat gently over medium-low heat until it just starts to simmer, then remove from heat and let it steep for 10 minutes.
3. In another saucepan, melt the sugar over medium heat until it turns a deep amber color. Carefully add the butter, soy sauce, and sesame oil, stirring quickly to combine.
4. Strain the kimchi-infused cream into the caramel mixture, stirring continuously until smooth. Set aside to cool slightly.
5. In a mixing bowl, whisk together the eggs, vanilla extract, and salt. Slowly add the caramel-cream mixture, whisking constantly to prevent the eggs from curdling.
6. Pour the mixture evenly into the prepared ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
7. Bake for 25-30 minutes, or until the edges are set but the center still jiggles slightly.
8. Remove from the oven and let the puddings cool in the water bath for 10 minutes, then transfer to the refrigerator to chill for at least 2 hours before serving.

Nutritional Information

Calories: 280 kcal | Carbohydrates: 24g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 120mg | Sodium: 340mg | Potassium: 90mg | Fiber: 0g | Sugar: 22g | Vitamin A: 800IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 0.5mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}