Custard Pudding
Indulge in the silky smooth decadence of homemade Custard Pudding, a timeless dessert that combines the creamy richness of eggs and milk with the sweet allure of golden caramel. This classic recipe promises a luscious texture and a perfect balance of sweetness, enhanced by a hint of fragrant vanilla. Made using simple pantry staples, the magic begins with a layer of caramelized sugar that melts into a delightful sauce as the pudding sets. Baked gently in a water bath, this easy yet elegant treat ensures a flawless, velvety finish. Perfect for dinner parties or a cozy indulgence, this custard pudding is served chilled and inverted, showcasing the signature caramel glaze that flows beautifully over the dessert. Treat yourself to this crowd-pleasing, irresistible comfort food that’s as impressive as it is delicious!
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Recipe Information
Ingredients
- 500 ml Milk
- 100 g Sugar (for caramel)
- 50 g Sugar (for custard)
- 3 large Eggs
- 1 tsp Vanilla extract
- 2 tbsp Water
Instructions
Preheat your oven to 160°C (320°F) and prepare four small heatproof ramekins.
In a small saucepan, combine 100g sugar and 2 tablespoons of water to make the caramel. Heat over medium heat without stirring until the sugar dissolves and turns into a golden caramel color (approximately 5-7 minutes).
Quickly pour the caramel into the bottoms of the ramekins, swirling each dish to coat the bottom evenly. Allow the caramel to set for a few minutes.
In another saucepan, heat 500ml of milk over medium heat until just warm. Do not let it boil.
In a mixing bowl, whisk together 3 large eggs, 50g sugar, and 1 teaspoon of vanilla extract until smooth.
Slowly pour the warm milk into the egg mixture while whisking continuously to prevent the eggs from curdling.
Strain the custard mixture through a fine-mesh sieve to remove any lumps and achieve a silky texture.
Pour the strained custard mixture evenly into the ramekins over the set caramel.
Place the ramekins in a deep baking dish and carefully add hot water to the dish until it reaches halfway up the sides of the ramekins, creating a water bath for gentle cooking.
Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 2 hours or until fully chilled.
To serve, run a knife around the edge of each ramekin to loosen the pudding. Invert onto a serving plate and let the caramel sauce flow over the custard. Enjoy!
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 44.2 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 168 mg | 13% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 223 mg | 5% | |
*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.
