Gebrande Suiker Pudding Caramel Pudding
Indulge in the rich, velvety decadence of Gebrande Suiker Pudding, a classic caramel pudding recipe that combines silky-smooth custard with the deep, golden flavors of homemade caramel. This traditional dessert begins with a luscious caramel base, crafted from sugar and water, which coats the bottom of the mold and transforms into a cascading sauce when served. A creamy custard made with milk, eggs, and a touch of vanilla is gently baked in a water bath to achieve its signature melt-in-your-mouth texture. Perfectly balanced between sweet and creamy, this elegant dessert is a showstopper whether served after a special dinner or prepared ahead for a gathering. With simple pantry staples and step-by-step directions, this caramel pudding is an irresistible treat for all dessert lovers.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 75 milliliters Water
- 500 milliliters Milk
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 75 grams Powdered sugar
Instructions
Preheat your oven to 150°C (300°F).
In a medium saucepan, combine 150 grams of granulated sugar and water over medium heat. Cook until the sugar dissolves completely, then increase the heat to high. Without stirring, let the mixture boil until it turns a deep golden amber color, about 8-10 minutes.
Quickly pour the caramel into a 1-liter (or similar) pudding mold or ramekin, tilting to coat the bottom evenly. Set aside to cool and harden.
In a separate saucepan, heat the milk over medium heat until small bubbles form around the edges. Do not let it boil. Remove from heat and allow it to cool slightly.
In a mixing bowl, whisk the eggs with the remaining 50 grams of granulated sugar and powdered sugar until smooth and creamy. Add the vanilla extract and slowly pour in the warm milk while whisking continuously.
Strain the egg and milk mixture through a fine sieve to remove any lumps. Pour the custard over the hardened caramel in the pudding mold.
Place the pudding mold in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the mold, creating a water bath.
Carefully transfer the baking dish to the preheated oven and bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
Remove the pudding mold from the water bath and let it cool to room temperature. Once cooled, cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
To serve, run a knife around the edges of the pudding mold to loosen. Place a serving plate over the mold and invert to release the pudding onto the plate, allowing the caramel sauce to flow over the top.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 301.7 g | 110% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 299.8 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 762 mg | 59% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1091 mg | 23% | |
*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.
