Rich Caramel Pudding

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Rich Caramel Pudding

A Velvety, Elegant Dessert with Deep Golden Caramel

Rich Caramel Pudding is one of those timeless desserts that feels indulgent yet comforting at the same time. Soft, silky custard meets a perfectly balanced caramel that is both sweet and slightly bitter, creating layers of flavour that melt beautifully on the palate. This classic dessert looks impressive but is surprisingly easy to prepare, making it ideal for dinner parties, family gatherings, or evenings when you want something smooth and satisfying.

This homemade version uses simple ingredients such as milk, eggs, and sugar, yet delivers a restaurant-quality dessert with minimal effort. The key is slow caramelisation, gentle baking, and proper chilling, all of which give the pudding its signature creamy texture.

Below is a step-by-step version prepared in the signature Best Recipes Evere style: clear, detailed, reliable, and perfect for your readers.

Ingredients

For the Caramel

  • 3/4 cup (150 g) granulated sugar
  • 2 tablespoons water

For the Custard

  • 2 cups (480 ml) whole milk, or a mix of milk and heavy cream for added richness
  • 3 large eggs
  • 2 large egg yolks
  • 1/3 cup (65 g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

Prepare the Caramel

  1. Add the sugar and water to a clean, heavy-bottomed saucepan. Place the saucepan over medium heat.
  2. Allow the sugar to melt and begin caramelising. Do not stir; instead, swirl the pan occasionally to help the sugar cook evenly.
  3. Continue cooking until the caramel reaches a deep amber colour. This usually takes 6 to 8 minutes.
  4. Working quickly and carefully, divide the hot caramel among 4 to 6 ramekins. Tilt each ramekin so the caramel lightly coats the bottom. Set aside to cool and harden.

Prepare the Custard

  1. Heat the milk in a saucepan over medium-low heat until it is steaming but not boiling. Remove from the heat.
  2. In a mixing bowl, whisk together the eggs, egg yolks, sugar, and salt until the mixture is smooth and pale.
  3. Slowly pour the warm milk into the egg mixture while whisking constantly. This prevents the eggs from curdling.
  4. Stir in the vanilla extract.
  5. For an ultra-smooth finish, strain the custard through a fine mesh sieve into a clean bowl.

Assemble and Bake

  1. Preheat your oven to 325°F (160°C). Place the caramel-lined ramekins inside a deep baking dish.
  2. Pour the custard evenly into the ramekins.
  3. Carefully pour hot water into the baking dish, filling it halfway up the sides of the ramekins. This water bath ensures even, gentle baking.
  4. Transfer to the oven and bake for 35 to 40 minutes, or until the center of each custard is just set but still slightly jiggly.
  5. Remove the ramekins from the water bath and allow them to cool completely.
  6. Refrigerate for at least 4 hours, or preferably overnight, to develop the perfect texture.

Serve

  1. To unmold, run a thin knife around the edges of each ramekin. Invert onto a serving plate and lift gently. The caramel will cascade over the custard to create its signature glossy sauce.

Expert Tips

  • For the smoothest texture, always strain the custard before baking.
  • Avoid overcooking the caramel. A medium-dark amber colour provides the ideal balance of sweetness and depth.
  • Allow plenty of chilling time. This pudding is at its best after a full night in the refrigerator.

Storage

  • Refrigerate the covered ramekins for up to 3 days.
  • Freezing is not recommended because the custard may separate once thawed.

Variations

  • Add a small amount of espresso powder to the custard for a caramel-coffee flavour.
  • Infuse the milk with cardamom pods, cinnamon sticks, or orange zest for a fragrant twist.
  • Make it dairy-free by using a blend of unsweetened oat milk and full-fat coconut milk.

 

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