Indulge in a silky, creamy, and incredibly delicious caramel pudding with this easy recipe. This classic dessert is loved worldwide and is known by different names. It features a baked custard dessert topped with a flowing caramel sauce and has a pleasant vanilla flavor that you’ll adore.

Ingredients

– 4 Large Eggs
– 1/2 cup Granulated sugar
– 2 cups Milk
– 1 teaspoon Vanilla essence
– Pinch of salt to balance the sweetness
– 6 tablespoons Sugar for caramelizing

Procedure

1. Start by preparing the caramel. In a saucepan, combine sugar and enough water to dissolve it. Stir until the sugar dissolves.
2. Heat the sugar syrup over medium-low heat until it starts caramelizing. Don’t stir it, just swirl the pan. Be careful not to make it too dark, or it will taste bitter. Once it reaches a nice golden color, remove it from the heat.
3. Pour the prepared caramel into ramekins or your preferred molds. Swirl the pan well to coat the base of the molds evenly, then set it aside to cool.
4. Next, it’s time to prepare the custard. In a blender, add eggs, sugar, vanilla extract, and a pinch of salt. Blend for a few seconds.
5. Make sure there are no streaks of egg whites before adding milk, as it will be hard to blend afterward. Add milk and blend well. Try to avoid creating too much froth, as it may cause a foamy layer on top when baked.
6. Strain the mixture into a bowl using a fine-mesh sieve. This step is important for achieving a perfectly smooth texture.
7. Pour the strained mixture into the ramekins over the set caramel.
8. Before taking the ramekins to the oven, pour boiling water into a baking dish up to half the height of the ramekins and place the filled ramekins in it.
9. Preheat your oven to 320°F (160°C) and bake the custard for 45 to 55 minutes. The pudding is done when a skewer inserted into the center comes out slightly moist but not wet.
10. Allow the pudding to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
11. To serve, run a knife carefully along the sides of the ramekins to loosen the pudding. Place a plate over the ramekin, then slowly turn it upside down and gently tap the top to release the pudding. Enjoy your chilled caramel pudding!

This delightful dessert can also be prepared in a steamer or pressure cooker. If you’re using this method, cover the molds with aluminum foil and lower the heat once steam starts to come out. Regardless of how you prepare it, this rich caramel pudding is sure to be a hit!