Caramel Pudding
Indulge in the rich, silky decadence of homemade Caramel Pudding, a classic dessert that combines a buttery caramel layer with a creamy vanilla-infused custard. This luscious treat, featuring simple pantry staples like granulated sugar, whole milk, and eggs, is elevated with a pinch of salt and a touch of pure vanilla extract. The key to its luxurious texture lies in the gentle water bath baking method, ensuring a perfectly smooth custard that melts in your mouth. Topped with an irresistible layer of golden caramel, this pudding is as visually stunning as it is delicious. Perfect for any occasion, it’s best served chilled and is sure to captivate both family and guests with its elegance and timeless flavor. Whether prepared in a single dish or individual ramekins, this delightful dessert will turn any gathering into a sweet celebration!
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 60 ml water
- 500 ml whole milk
- 3 large eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preheat your oven to 160°C (320°F).
To make the caramel, combine 150 grams of the sugar and 60 ml of water in a medium saucepan over medium heat.
Swirl the pan gently without stirring, to dissolve the sugar and then increase the heat to medium-high until the syrup turns a deep amber color, about 8-10 minutes.
Carefully pour the caramel into the bottom of a heatproof 1-liter baking dish or divide it equally among six ramekins, tilting to cover the base evenly.
Set the caramel aside to harden while preparing the custard.
In a separate saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat and set aside.
In a bowl, whisk together the remaining 50 grams of sugar, 3 eggs, 2 egg yolks, vanilla extract, and a pinch of salt until well combined.
Gradually whisk the warm milk into the egg mixture, adding it slowly to avoid curdling the eggs.
Pour the custard mixture through a fine-mesh sieve into the prepared baking dish or ramekins over the hardened caramel.
Place the baking dish or ramekins in a larger roasting pan and pour hot water into the pan to reach halfway up the sides of the dish or ramekins, creating a water bath.
Bake in the preheated oven for 30-40 minutes or until the custard is set but still slightly jiggly in the center.
Remove from the oven and let cool in the water bath, then refrigerate for at least 4 hours or overnight.
To unmold, run a knife around the edges of the pudding, place a serving plate on top, and carefully invert.
Lift off the mold, letting the caramel sauce run over the pudding.
Serve chilled and enjoy your caramel pudding!
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 989 mg | 330% | |
| Sodium | 564 mg | 25% | |
| Total Carbohydrate | 228.6 g | 83% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 225.5 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 768 mg | 59% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1026 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
