Preparation of the White Chocolate and Caramel Pudding:

• For the PUDDING (for a half-liter mold):
  Melt 1/2 cup of sugar with a little water, preferably in a copper saucepan: do not stir with a spoon (otherwise it will clump) but move the saucepan directly.
  When ready, pour the caramel into the mold and distribute it as evenly as possible along the walls.

  

• Melt the white chocolate over very low heat, making sure it doesn’t stick to the bottom, and let it cool;
  Then, beat the eggs with the sugar;

  Then, add the cream first and then the eggs to the melted chocolate and mix well

  Pour the mixture into the mold and cover it well with aluminum foil (the ideal would be the special pudding mold with the lid (see Shopping Tips below).

  

• Now cook the pudding over medium heat in a bain-marie for about 45 minutes.

  Once cooked, let it cool and rest in the refrigerator for at least 3-4 hours.

  If the mold does not fit well in the bain-marie pot (with the top part protruding), you can also bake in a preheated oven at 350°F for about an hour.

  

• First, heat in a saucepan the lemon juice with the granulated sugar.
  In another bowl, dilute the cornstarch with the limoncello and add them to the hot mixture of lemon juice and sugar.

  Thicken the sauce over the heat and – as soon as you see it thickening – immediately remove the pot from the heat and let the sauce cool completely.

  While the mixture cools,  whip the cream (in a cold bowl, with cold beaters from the refrigerator, it whips better) together with the tablespoon of vanilla sugar and cold milk and then pour the cold limoncello sauce into the whipped cream, continuing to mix gently, so as not to deflate the cream.

  If you want, you can also buy pre-whipped cream from an ice cream shop (NO spray cream) to speed up.

  Store the limoncello sauce in the refrigerator until serving time along with the pudding.

• Unmold this delicious white chocolate and caramel pudding from the special mold and serve it accompanied with the delicious limoncello cream sauce prepared earlier.