caramel pudding

Here’s a simple homemade caramel pudding recipe that’s easy to follow and uses basic ingredients:

🍮 Caramel Pudding (Flan-style or Custard-style)

You can make this baked custard-style caramel pudding, similar to crème caramel.

Ingredients:

For the Caramel:

• ½ cup (100g) sugar

• 2 tbsp water

For the Pudding (Custard):

• 2 cups (500 ml) milk

• ½ cup (100g) sugar

• 3 large eggs

• 1 tsp vanilla extract

• Optional: pinch of salt

Instructions:

1. Make the Caramel:

1. In a saucepan, combine sugar and water. Heat on medium, without stirring, until it turns a deep golden color. Swirl the pan gently if needed.

2. Immediately pour the caramel into your ramekins or one large pudding mold, tilting to coat the bottom evenly. Set aside to cool and harden.

2. Prepare the Custard:

1. In a separate saucepan, heat the milk until warm (not boiling).

2. In a bowl, whisk eggs with sugar, vanilla, and a pinch of salt.

3. Slowly pour the warm milk into the egg mixture while whisking constantly—this tempers the eggs.

4. Strain the mixture through a sieve (optional but makes it smoother), then pour over the set caramel in the mold(s).

3. Bake the Pudding:

1. Preheat oven to 325°F (160°C).

2. Place the pudding mold/ramekins in a larger baking dish. Pour hot water into the dish to come halfway up the sides (water bath).

3. Bake for 40–50 minutes or until the custard is just set (slightly wobbly in the center).

4. Cool, then refrigerate for at least 2–4 hours or overnight.

4. Unmold & Serve:

• Run a knife around the edges, invert onto a plate, and let the caramel sauce flow over the top.