why make this recipe
Caramel Pudding is a simple, classic dessert. It uses few ingredients and gives a smooth, sweet result. You can make it for family dinners, small parties, or as a quiet treat. If you like soft, creamy desserts like a bread pudding recipe, you will enjoy this one too.
introduction
This caramel pudding is easy to make and tastes rich. The caramel adds a deep, sweet flavor. The custard cooks gently in a water bath to stay smooth. You need only a few common ingredients and one oven. The steps are clear and forgiving for beginners.
how to make Caramel Pudding
Follow these steps in order. Work with care when making hot caramel.
Ingredients :
- 2 cups milk
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1/4 teaspoon salt
Directions :
- In a saucepan, combine 1 cup sugar and water over medium heat. Cook until the sugar dissolves and turns golden brown. Quickly pour the caramel into a mold and let it cool.
- In another saucepan, heat the milk until warm. In a bowl, whisk together eggs, remaining sugar, vanilla, and salt. Slowly add warm milk while whisking.
- Pour the mixture over the cooled caramel in the mold.
- Place the mold in a larger pan filled with water and bake at 350°F (175°C) for 45 minutes.
- Allow it to cool, then refrigerate for a few hours.
- To serve, invert the mold onto a plate.
how to serve Caramel Pudding
Turn the pudding onto a plate so the caramel flows over it. Serve cold or slightly chilled. You can add a small dollop of whipped cream or fresh fruit on the side. For a salted twist, try a sauce idea like this salted caramel dessert sauce to pour lightly over slices.
how to store Caramel Pudding
Cover the pudding with plastic wrap or place it in a sealed container. Keep it in the refrigerator. It stays good for 3 to 4 days. Do not leave it at room temperature for more than two hours.
tips to make Caramel Pudding
- Watch the caramel closely. Sugar can burn fast.
- Use a metal spoon or heatproof spatula to stir gently when needed.
- Warm the milk before adding to eggs to avoid curdling.
- Bake in a water bath to keep the custard smooth.
- Chill well before unmolding so the pudding keeps its shape.
variation (if any)
- Add a pinch of cinnamon or nutmeg to the custard for warm spice.
- Use half-and-half instead of milk for a richer texture.
- Make a salted caramel version by sprinkling a little sea salt on top after unmolding.
FAQs
Q: Can I use a different sweetener?
A: You can try brown sugar for a deeper flavor, but the texture may change.
Q: What if my caramel hardens in the mold?
A: Pour the warm custard over it. The custard will soften the caramel over time. Warm the bottom of the mold slightly in a pan of hot water before unmolding if needed.
Q: How do I know the pudding is done baking?
A: The center should jiggle a little but not be liquid. A toothpick near the center should come out mostly clean.
Q: Can I make this in a slow cooker?
A: Yes. Place the mold in the slow cooker with hot water and cook on low until set, about 1.5 to 2 hours.
FAQs (continued)
Q: Can I freeze caramel pudding?
A: Freezing may change the texture. It is best kept in the fridge and eaten within a few days.
Conclusion
For a salted version or more ideas, see this recipe: Salted Caramel Pudding – Casual Foodist.
Caramel Pudding
Ingredients
Method
- In a saucepan, combine 1 cup sugar and water over medium heat. Cook until the sugar dissolves and turns golden brown.
- Quickly pour the caramel into a mold and let it cool.
- In another saucepan, heat the milk until warm.
- In a bowl, whisk together eggs, remaining sugar, vanilla, and salt.
- Slowly add warm milk while whisking.
- Pour the mixture over the cooled caramel in the mold.
- Place the mold in a larger pan filled with water and bake at 350°F (175°C) for 45 minutes.
- Allow it to cool, then refrigerate for a few hours.
- Invert the mold onto a plate to serve.
- Serve cold or slightly chilled, optionally with a small dollop of whipped cream or fresh fruit.