How to Make Caramel Pudding

Caramel pudding, also known as crème caramel, is a smooth and creamy dessert topped with a rich layer of golden caramel sauce. With just a few simple ingredients, you can make this classic dessert at home.

Ingredients

For the Caramel

• ½ cup granulated sugar
• 2 tablespoons water

For the Pudding

• 2 cups fresh milk
• 3 large eggs
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

Step 1: Make the Caramel

In a saucepan, combine the sugar and water over medium heat. Allow the sugar to melt without stirring. Swirl the pan gently until the syrup turns a golden amber color.

Carefully pour the hot caramel into your pudding molds or ramekins, tilting each one so the caramel evenly coats the bottom. Set aside to cool and harden.

Step 2: Prepare the Pudding Mixture

In a mixing bowl, whisk the eggs and sugar until well combined. Add the vanilla extract.

Warm the milk in a saucepan until it is hot but not boiling. Slowly pour the warm milk into the egg mixture while whisking continuously to prevent the eggs from cooking.

Strain the mixture through a fine sieve to remove any bubbles or egg solids, creating a smoother pudding.

Step 3: Fill the Molds

Pour the pudding mixture evenly into the caramel-coated molds.

Cover each mold loosely with aluminum foil to prevent water from dripping onto the pudding during steaming or baking.

Step 4: Cook the Pudding

Steaming Method

Steam the puddings over medium-low heat for 25–30 minutes, or until the center is just set.

Baking Method

Place the molds in a deep baking tray filled with hot water (a water bath). Bake in a preheated oven at 160°C (320°F) for 35–40 minutes, or until the pudding is firm but still slightly wobbly in the center.

Step 5: Chill

Allow the puddings to cool to room temperature. Refrigerate them for at least 3–4 hours, or overnight for the best texture.

Step 6: Serve

Run a small knife around the edge of each mold. Place a serving plate over the mold and carefully invert it. The caramel sauce will flow over the pudding, creating a glossy topping.

Serve chilled and enjoy!

Tips

• Avoid overcooking the caramel, as it can become bitter.
• Straining the pudding mixture results in a smoother texture.
• Steam or bake over gentle heat to prevent bubbles and cracks.
• Chilling the pudding overnight enhances its flavor and consistency.
• Garnish with fresh berries, whipped cream, or mint leaves for an elegant presentation.

Enjoy your homemade caramel pudding!