Cornish Caramel Pudding
Indulge in the velvety richness of Cornish Caramel Pudding, a decadent dessert that combines the deep flavors of homemade caramel with a luxuriously smooth custard base. Crafted with simple yet indulgent ingredients like heavy cream, whole milk, and rich egg yolks, this pudding delivers a creamy texture that melts in your mouth. Gently baked in a water bath, it ensures a perfectly set custard with a delicate wobble, while the addition of vanilla and a touch of sea salt balances the sweetness with a subtle aromatic finish. Whether served straight from the ramekin for a cozy touch or elegantly plated for a special occasion, this comforting classic is a must-try for caramel lovers everywhere. Perfect for dinner parties or an indulgent treat, this Cornish-inspired dessert is pure bliss in every spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams granulated sugar
- 3 tablespoons water
- 50 grams unsalted butter
- 250 milliliters heavy cream
- 250 milliliters whole milk
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 0.5 teaspoon fine sea salt
Instructions
Preheat your oven to 150°C (300°F). Prepare a baking dish large enough to hold 6 ramekins by placing a kitchen towel on the bottom of the dish and setting the ramekins on top. Boil a kettle of water for the water bath and set it aside.
In a medium-sized saucepan, combine granulated sugar and water over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber caramel color, about 8–10 minutes.
Once the sugar reaches the desired color, reduce the heat to low and carefully whisk in the butter until fully melted and smooth. Gradually add the heavy cream while whisking constantly. Be cautious, as the mixture may bubble vigorously.
Stir in the milk, then remove the saucepan from heat and let the mixture cool slightly, about 5 minutes.
In a large mixing bowl, whisk together the eggs, egg yolks, vanilla extract, and sea salt. Slowly pour the slightly cooled caramel mixture into the eggs, a little at a time, whisking constantly to prevent curdling.
Strain the custard mixture through a fine-mesh sieve into a large measuring jug or bowl to remove any bits of cooked egg or caramel lumps.
Divide the custard evenly among the prepared ramekins. Carefully pour the hot water from the kettle into the baking dish until it reaches halfway up the sides of the ramekins.
Place the baking dish in the preheated oven and bake for 40–50 minutes, or until the puddings are just set but still have a slight wobble in the center.
Remove the ramekins from the water bath and allow them to cool at room temperature for 15 minutes. Then refrigerate for at least 2 hours or until chilled.
Serve the Cornish Caramel Pudding straight from the ramekins or gently run a knife around the edges and invert onto plates for a more elegant presentation.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1319 mg | 440% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 214.8 g | 78% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 213.7 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 461 mg | 35% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 650 mg | 14% | |
*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.
