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–+ servings
creamy caramel dessert delight

Caramel Pudding

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine French
Servings 4 servings

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

For best results, ensure that the caramel is a deep amber color for optimal flavor, but be cautious not to burn it. Using room temperature eggs helps achieve a smoother custard texture, and be sure to avoid overmixing to prevent air bubbles. Allowing the pudding to chill fully in the refrigerator enhances the texture and flavor, making it easier to unmold and serve.
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