Description
A quick and easy recipe for a delicious caramel pudding that combines rich flavors of caramel with a smooth custard base.
Ingredients
Scale
- 1 cup whole milk (240 ml): This adds creaminess to the pudding.
- 1 cup heavy cream (240 ml): The heavy cream enhances the richness and smoothness.
- 1/2 cup granulated sugar (100 g): This sweetens the pudding base.
- 3 large eggs: Eggs help to thicken the pudding and give it structure.
- 1 teaspoon vanilla extract: This adds a lovely flavor that complements the caramel.
- 1/4 teaspoon salt: A pinch of salt balances the sweetness.
- 1/2 cup granulated sugar (for caramel) (100 g): This is used to make the delicious caramel layer.
- 2 tablespoons water (30 ml): Water helps dissolve the sugar for the caramel.
- Sea salt (for garnish, optional): A sprinkle of sea salt adds a gourmet touch.
Instructions
- Prepare the caramel by combining 1/2 cup of granulated sugar and 2 tablespoons of water in a saucepan over medium heat. Stir until dissolved, then boil until deep amber in color.
- Pour the caramel into the bottom of ramekins and let it cool and harden.
- In a medium saucepan, combine whole milk, heavy cream, and 1/2 cup of granulated sugar. Heat until warm and sugar is dissolved.
- In a separate bowl, whisk together eggs, vanilla extract, and salt.
- Gradually pour the warm milk mixture into the egg mixture while whisking continuously. Strain through a fine-mesh sieve.
- Pour the custard mixture over the set caramel in the ramekins, filling them about 3/4 full.
- Preheat the oven to 325°F (160°C). Place ramekins in a baking dish and fill with hot water halfway up the sides.
- Bake for 30-35 minutes until edges are set and center is slightly jiggly. Cool to room temperature, then refrigerate for at least 2 hours.
Notes
- Keep a close eye on the caramel to avoid burning.
- Always temper the eggs to prevent scrambling.
- Use a fine-mesh sieve for a smooth pudding texture.
- Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 150mg
Keywords: caramel pudding, dessert, quick recipe, easy dessert