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Caramel pudding is the perfect combination of smooth, creamy custard and rich caramel flavor. This simple yet indulgent dessert is a crowd favorite and is sure to satisfy any sweet tooth. Here’s how you can make this classic treat at home with ease!
Ingredients:
For the Caramel:
1 cup sugar
2 tbsp water
1 tbsp butter (optional, for extra richness)
For the Pudding:
2 cups full-fat milk
1/2 cup sugar
3 large eggs
1 tsp vanilla extract
Pinch of salt
Instructions:
1. Make the Caramel:
In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar has dissolved. Once the sugar has dissolved, stop stirring and allow the mixture to cook for about 5-7 minutes, or until it turns a golden amber color. Watch carefully to avoid burning. Once the caramel is golden, remove it from the heat and carefully add the butter, if using. Stir to combine. Pour the caramel into the bottom of your individual ramekins or a larger baking dish, swirling it around to coat the base evenly. Set aside to cool and harden slightly.
2. Prepare the Pudding Mixture:
In a medium saucepan, heat the milk and sugar over medium heat until the sugar dissolves completely and the milk is warm (but not boiling). In a separate bowl, whisk together the eggs, vanilla extract, and salt. Slowly pour the warm milk mixture into the eggs while whisking continuously. This process is called tempering and helps prevent the eggs from scrambling. Strain the mixture through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
3. Bake the Pudding:
Preheat your oven to 325°F (163°C). Fill a larger baking dish with hot water (about halfway up the sides of the ramekins or baking dish) to create a water bath for the pudding. Pour the pudding mixture evenly into the caramel-coated ramekins or baking dish. Carefully place the ramekins or dish into the water bath and bake for 45-50 minutes or until the pudding is set but still slightly jiggly in the center. Once baked, remove from the oven and let the puddings cool in the water bath for about 10 minutes before transferring them to a wire rack to cool completely.
4. Serve and Enjoy:
Once the caramel pudding has cooled to room temperature, refrigerate it for at least 2 hours, or overnight, to set completely. To serve, run a knife around the edges of the pudding and carefully invert the ramekin onto a plate. The smooth caramel will flow over the top, creating a beautiful presentation.
Enjoy your creamy, delicious caramel pudding!
Source : Oh Women
