Picture yourself savoring a silky, golden caramel pudding, its sweet aroma enveloping the room.
There’s something undeniably comforting about this classic French dessert—it’s easy to create and offers a rich indulgence with every spoonful.
As sugar turns to amber and eggs blend seamlessly into creamy milk, a simple transformation occurs.
The result is a velvety custard that’s both humble and luxurious. Let’s bring this delightful dessert to life!
Kitchen Tools Required
- 1 saucepan
- 1 whisk
- 1 mixing bowl
- 1 measuring cup
- 1 spoon
- 4 ramekins
- 1 baking dish
- 1 oven
Ingredients
- 100 grams sugar
- 2 tablespoons water
- 500 milliliters milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 50 grams sugar
- Pinch salt
Cook & Prep Time
To efficiently manage your time while preparing and cooking caramel pudding, you can follow this timeline:
Preparation and Cooking Timeline:
- Reading and Understanding the Recipe:
- 0 minutes – 5 minutes: Read through the entire recipe to guarantee you understand each step and have all necessary equipment and ingredients on hand.
- Preparation:
- 5 minutes – 10 minutes: Preheat the oven to 160°C (320°F).
- 10 minutes – 15 minutes: Gather and measure out all the ingredients and prepare the equipment needed.
- Making the Caramel:
- 15 minutes – 25 minutes:
- Combine 100 grams of sugar and 2 tablespoons of water in a saucepan.
- Cook over medium heat until the sugar dissolves and turns a deep amber color.
- Pour the caramel into the bottom of each ramekin.
- Custard Preparation:
- 25 minutes – 35 minutes:
- In a mixing bowl, whisk together 500 milliliters of milk, 3 eggs, 1 teaspoon of vanilla extract, 50 grams of sugar, and a pinch of salt.
- Pour the mixture evenly into the caramel-lined ramekins.
- Setting up the Baking Dish:
- 35 minutes – 40 minutes:
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Baking:
- 40 minutes – 85 minutes:
- Bake in the preheated oven for 45 minutes, or until the custard is set.
- Cooling and Refrigeration:
- 85 minutes – 115 minutes: Remove the ramekins from the baking dish and let them cool at room temperature for 30 minutes.
- 115 minutes – 235 minutes: Cover and refrigerate the puddings for at least 2 hours to chill thoroughly.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 160°C (320°F).
In a saucepan, combine 100 grams of sugar and 2 tablespoons of water and cook over medium heat until the sugar dissolves and turns a deep amber color.
Carefully pour the caramel into the bottom of each ramekin and set aside.
In a mixing bowl, whisk together 500 milliliters of milk, 3 eggs, 1 teaspoon of vanilla extract, 50 grams of sugar, and a pinch of salt until well combined.
Pour the mixture evenly into the caramel-lined ramekins.
Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for 45 minutes, or until the custard is set and a knife inserted in the center comes out clean.
Remove the ramekins from the baking dish and let them cool at room temperature for 30 minutes.
Cover and refrigerate the puddings for at least 2 hours to chill thoroughly.
To serve, run a knife around the edge of each pudding and invert onto a serving plate.
Serving Tips
- Fresh Berries: Add a pop of color and a revitalizing contrast to the sweet, creamy pudding.
- Whipped Cream: A dollop on top enhances the richness and adds a luxurious feel.
- Mint Leaves: Garnish with fresh mint leaves for a touch of elegance and a hint of vibrancy.
- Crushed Nuts: Sprinkle lightly for a crunchy texture and nutty flavor that complements the caramel.
- Chocolate Shavings: A few shavings can add an extra layer of decadence and a subtle chocolatey note.
Storage
To store caramel pudding, cover the ramekins with plastic wrap or airtight lids.
Refrigerate for up to three days.
Make certain they’re thoroughly chilled before covering to prevent condensation.
Freezing
Caramel pudding can be frozen for up to a month.
Wrap ramekins tightly in plastic wrap and aluminum foil to prevent freezer burn.
Thaw in the refrigerator before serving.
Reheating
For reheating caramel pudding, gently warm in a water bath at low heat to prevent curdling.
Avoid microwaving, as it may unevenly heat and alter the pudding’s texture.
Final Thoughts
Caramel pudding is a classic French dessert that combines a silky custard with a rich caramel topping.
It’s a wonderful treat to enjoy after a meal or as a sweet indulgence at any time.
With its smooth texture and delightful flavor, it’s sure to impress your guests.
Remember to take care while preparing the caramel and be patient during the chilling process to achieve the perfect consistency.
Whether you’re a seasoned baker or a dessert lover looking to try something new, caramel pudding is a recipe worth mastering.
Enjoy every spoonful of this delicious dessert!
Frequently Asked Questions
Can I Use a Different Type of Milk for Caramel Pudding?
Yes, you can use different milk types. Opt for whole milk for richness or try almond milk for a nutty twist. Coconut milk adds creaminess and tropical notes. Adjust sweetness and texture to complement your chosen milk’s flavor.
How Can I Prevent the Caramel From Hardening Too Quickly?
To prevent caramel from hardening too quickly, keep the saucepan on low heat while swirling gently. Add a splash of lemon juice to stabilize the sugar. Avoid stirring, which can cause crystallization and affect smoothness.
What Is the Best Way to Unmold Caramel Pudding Without Breaking It?
To unmold smoothly, run a knife around the pudding’s edge, dip the ramekin’s bottom briefly in hot water, and invert onto a plate. Pair with fresh berries or a dollop of whipped cream for added flavor.
Can I Substitute a Non-Dairy Alternative for the Milk in This Recipe?
Yes, you can substitute non-dairy milk, like almond or coconut, for dairy milk. Choose a variety with a creamy texture to maintain richness. Make certain the alternative complements the dessert’s flavors without overpowering the vanilla and caramel notes.
How Can I Tell if My Caramel Is the Right Color Without Burning It?
You should watch for a deep amber color, resembling honey or copper. Swirl the saucepan gently to guarantee even cooking. When it reaches the desired shade, remove it from the heat immediately to prevent burning.
Caramel Pudding
Equipment
- 1 Saucepan
- 1 Whisk
- 1 Mixing bowl
- 1 measuring cup
- 1 Spoon
- 4 ramekins
- 1 Baking dish
- 1 Oven
Ingredients
- 100 grams sugar
- 2 tablespoons water
- 500 milliliters milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 50 grams sugar
- salt Pinch
Instructions
- Preheat the oven to 160°C (320°F).
- In a saucepan, combine 100 grams of sugar and 2 tablespoons of water and cook over medium heat until the sugar dissolves and turns a deep amber color.
- Carefully pour the caramel into the bottom of each ramekin and set aside.
- In a mixing bowl, whisk together 500 milliliters of milk, 3 eggs, 1 teaspoon of vanilla extract, 50 grams of sugar, and a pinch of salt until well combined.
- Pour the mixture evenly into the caramel-lined ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 45 minutes, or until the custard is set and a knife inserted in the center comes out clean.
- Remove the ramekins from the baking dish and let them cool at room temperature for 30 minutes.
- Cover and refrigerate the puddings for at least 2 hours to chill thoroughly.
- To serve, run a knife around the edge of each pudding and invert onto a serving plate.
Notes
