For my family, pudding is an all-occasion snack. I call it snack instead of dessert because we usually have it at any time, not just after a meal. What makes our pudding different than pudding I usually found in the States is it is agar-agar based. Wikipedia defines agar-agar or agar as "a gelatinous substance derived by boiling from a polysaccharide in red algae". So, it is plant based, while gelatin is animal by-products. Since agar isn't common in this country, I had to explain what it was whenever I brought it to a gathering so my vegetarian friends could also have it.
Pudding was almost always present in our family's special occasions. For those occasions, the professional pudding makers in our family, my sister and my aunt made it more complex in design. They would make some layers, mix it with fruits, the make sweet sauce to go with it. For regular occasion, we usually just had one flavor and ate it without the sauce. When I was little, mom liked to use animal or flower mold. I remember we had a big gold fish mold and some small turtle molds stored in my grandma's antique kitchen cupboard.
I like to bring pudding to a potluck, and that's what I did not too long ago when we were invited to our friends' house. The main reason is it is a very light dessert, so it can fill a little gap in stomach even after a heavy meal. Other than that, it is super easy to make. The basic is just boiling agar-agar powder, sugar, and milk.
Ingredients for caramel: 150gr sugar
100 ml water
I am still working on learning caramelizing, so read this and this tips for the direction.
1 package (7 grams) agar-agar powder
700 ml milk (I used 2%)
25 gr sugar
1 can halved peach
Dissolve agar-agar powder in 200 ml milk to avoid clumping. Bring all of the ingredients except run extract to a boil over medium heat. Stir constantly to prevent agar agar powder from sticking to bottom of pan.
Arrange the peaches on a fluted pan. Using a ladle, gently pour half of the agar-agar mixture into the pan. Wait for 10 minutes until the mixture is half set to secure the peaches. Pour the rest of the mixture.
Cool, then refrigerate.