Rich Caramel Pudding

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Rich Caramel Pudding‍

Velvety Smooth Custard with Deep Golden Caramel

Indulgent yet surprisingly simple, this Rich Caramel Pudding is a classic dessert that never goes out of style. With its glossy, amber-colored caramel and luxuriously smooth custard, it strikes the perfect balance between sweetness and depth. Whether you’re hosting a dinner party or just craving a comforting treat, this elegant pudding is sure to impress.

 Why You’ll Love This Recipe:

  • Silky, melt-in-your-mouth texture
  • Buttery caramel with just a hint of bitterness
  • Simple ingredients, gourmet results
  • Great make-ahead dessert for entertaining

Ingredients:

For the Caramel:

  • ¾ cup (150g) granulated sugar
  • 2 tablespoons water

For the Custard:

  • 2 cups (480ml) whole milk (or 1 cup milk + 1 cup heavy cream for extra richness)
  • 3 large eggs
  • 2 large egg yolks
  • ⅓ cup (65g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Step-by-Step Instructions:

1. Prepare the Ramekins

Preheat your oven to 325°F (160°C). Arrange 4 to 6 ramekins in a deep baking dish. Set aside.

2. Make the Caramel

In a clean, dry saucepan, combine ¾ cup sugar with 2 tablespoons water.
Heat over medium heat without stirring, swirling the pan gently until the sugar dissolves and turns a deep amber color (about 6–8 minutes).

⚠️ Caution: Caramel is extremely hot—handle with care.

Immediately pour the caramel into the ramekins, tilting each to coat the bottom evenly. Set aside to cool and harden slightly.

3. Prepare the Custard

In a separate saucepan, gently warm the milk (or milk and cream) over medium-low heat until steaming but not boiling. Remove from heat.

In a mixing bowl, whisk together the eggs, egg yolks, ⅓ cup sugar, and a pinch of salt until smooth and pale.

Slowly pour the warm milk into the egg mixture, whisking constantly to temper and avoid scrambling the eggs. Stir in the vanilla extract.

Optional: For an ultra-smooth texture, strain the custard through a fine mesh sieve.

4. Assemble and Bake

Divide the custard evenly among the caramel-lined ramekins.

Place the baking dish in the oven and pour hot water into the pan to reach halfway up the sides of the ramekins (this water bath prevents cracking and ensures even cooking).

Bake for 35–40 minutes, or until the custard is set but still slightly jiggly in the center.

5. Chill and Serve

Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.

To serve, run a knife around the edge of each ramekin and invert onto a serving plate. The golden caramel will cascade over the custard beautifully.

Expert Tips for Success:

  • Use full-fat dairy for the richest texture.
  • Watch the caramel closely—remove from heat as soon as it reaches a deep amber color.
  • Cool completely before unmolding for the cleanest results.

Make-Ahead and Storage:

  • Make-Ahead: Ideal to prepare the night before. Chill overnight for the best texture and flavor.
  • Storage: Cover with plastic wrap and refrigerate for up to 3 days.
  • Freezing: Not recommended—custard may separate when thawed.

 Variations & Customizations:

Flavor Twists:

  • Espresso Caramel Pudding: Stir in 1–2 teaspoons of instant espresso powder to the warm milk.
  • Citrus-Infused: Add orange zest or a pinch of cardamom while heating the milk for a refreshing twist.

Dietary Adaptations:

  • Dairy-Free Version: Use a mix of unsweetened oat milk and full-fat coconut milk.
  • Lower Sugar: Substitute part of the sugar with stevia or erythritol. Note: caramelization may vary.

Serving Suggestions:

  • Garnish with whipped cream, candied pecans, or a sprig of mint for a finishing touch.
  • Serve with shortbread cookies or fresh seasonal berries on the side.

Final Thoughts

Whether served at a formal dinner or savored quietly at home, Rich Caramel Pudding is a dessert that delivers both elegance and comfort. Once you master the art of caramel and custard, you’ll want to make this timeless recipe again and again.

 

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