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Caramel Pudding

A simple and classic dessert that offers a smooth, sweet flavor with a rich caramel topping. Perfect for family dinners or as a quiet treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Caramel
  • 1 cup granulated sugar For caramelizing
  • 1/4 cup water
For the Custard
  • 2 cups milk Warm before adding to eggs
  • 3 large eggs
  • 1 cup granulated sugar Remaining sugar for mixture
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

Making the Caramel
  1. In a saucepan, combine 1 cup sugar and water over medium heat. Cook until the sugar dissolves and turns golden brown.
  2. Quickly pour the caramel into a mold and let it cool.
Preparing the Custard
  1. In another saucepan, heat the milk until warm.
  2. In a bowl, whisk together eggs, remaining sugar, vanilla, and salt.
  3. Slowly add warm milk while whisking.
Baking the Pudding
  1. Pour the mixture over the cooled caramel in the mold.
  2. Place the mold in a larger pan filled with water and bake at 350°F (175°C) for 45 minutes.
  3. Allow it to cool, then refrigerate for a few hours.
Serving
  1. Invert the mold onto a plate to serve.
  2. Serve cold or slightly chilled, optionally with a small dollop of whipped cream or fresh fruit.

Notes

Watch the caramel closely to prevent burning. Use a metal spoon or heatproof spatula to stir gently. Warm the milk before adding to eggs to avoid curdling. Bake in a water bath to keep the custard smooth. Chill well before unmolding to maintain shape.