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Caramel Custard Pudding
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
Equipment:
Mixing bowl
whisk
saucepan
ramekins
baking dish
oven
Cuisine Type: French
Caramel Custard Pudding, also known as Crème Caramel, is a classic dessert that showcases a silky smooth custard topped with a luscious caramel sauce. This delightful treat is perfect for any occasion, whether it’s a family gathering or an elegant dinner party. The combination of creamy custard and sweet caramel creates a heavenly balance that melts in your mouth, leaving a lasting impression on anyone who tries it.
Making Caramel Custard Pudding at home may seem intimidating, but with a few simple steps, you can create this exquisite dessert. The process involves preparing a caramel sauce, mixing the custard ingredients, and baking the pudding in a water bath for that perfect texture. Once chilled, the pudding is inverted onto a plate, revealing a beautiful caramel glaze that’s sure to impress your guests.
Ingredients:
- 1 cup granulated sugar (for caramel)
- 2 tablespoons water (for caramel)
- 2 cups whole milk
- 3 large eggs
- 1/2 cup granulated sugar (for custard)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Begin by preparing the caramel. In a saucepan over medium heat, combine 1 cup of granulated sugar and 2 tablespoons of water. Stir gently until the sugar dissolves, then stop stirring and allow it to boil. Keep an eye on it, and once it turns a golden amber color, immediately remove it from the heat.
- Quickly pour the caramel into the bottom of each ramekin, tilting them to coat the bottom evenly. Set the ramekins aside and let the caramel harden while you prepare the custard.
- In a mixing bowl, whisk together the eggs, 1/2 cup of granulated sugar, vanilla extract, and a pinch of salt until well combined. In a saucepan, heat the whole milk over medium heat until it’s warm but not boiling. Gradually whisk the warm milk into the egg mixture to temper the eggs and create a smooth custard.
- Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps. Carefully pour the custard into the prepared ramekins over the hardened caramel.
- Preheat your oven to 325°F (160°C). Place the filled ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
- Once baked, remove the ramekins from the water bath and let them cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the ramekin, invert it onto a plate, and gently lift it off to reveal the caramel topping.
Extra Tips:
To achieve a smoother custard, be careful not to overheat the milk, as this can cause the eggs to scramble. Make sure to strain the custard mixture to remove any cooked egg bits. If you prefer a deeper caramel flavor, allow the sugar to cook a little longer before removing it from the heat, but be cautious not to burn it.
This dessert can also be garnished with fresh berries or a dollop of whipped cream to enhance its presentation.
Enjoy your homemade Caramel Custard Pudding!
