Heat the butter in the microwave for a few seconds and whisk in a bowl until creamy Please be careful not to overheat and liquify the butter.

Add sugar to the creamed butter in three separate batches. Mix well each time and stir until the mixture is a white fluffy consistency.

Now add the egg yolk and mix until it is combined into the mixture.

Add flour and mix with a rubber spatula, using a cutting and folding motion. The mixture might crumble and you will wonder if it comes together - but don't worry.

After cutting and folding, put the crumbly mixture in a plastic bag and bring it together! You will be surprised how well it holds together Leave the pastry in the fridge for at least 30 minutes.

Meanwhile make the custard pudding Place milk and sugar in a heat-proof container and microwave (700W) for 2 to 3 minutes. Once the sugar dissolves, let it cool down.

Pour the beaten egg into the cooled sugar milk and mix. Then strain.

Add vanilla extract and stir again This is the custard pudding mixture.

Take the pastry out of the fridge. Put the pastry between 2 pieces of plastic wrap and roll with a rolling pin. Use plastic wrap so that the pastry does not stick to the rolling pin.

Roll the pastry until it stretches a little bigger than the mold size. Remove the top plastic wrap and place the mold face down on top of the pastry. Now support the pastry underneath and flip over.

Remove the remaining plastic wrap and gently press the pastry down into the sides of the mold. Fold any extra pastry inside higher than the height of the mold.

Make a few spots with a fork in the base of the pastry.

Bake the pastry first in a preheated 200℃ oven for 8 ~ 10 minutes without filling.

Now pour custard pudding mixture into the cooked pastry. Turn oven down to 170℃ and bake a further 25 ~ 35 minutes.

Pour the caramel sauce on the baked custard pudding and cool down Put in the fridge to chill well. Once chilled, remove from the mold and slice.