caramel custard pudding

How to Make Perfect Caramel Pudding: A Comprehensive Guide

Caramel pudding, a beloved dessert with its silky custard and amber caramel, is easier to master than you think. Here’s a step-by-step guide to achieving this classic treat.

Ingredients: For the caramel: 100g sugar and 2 tbsp water. For the pudding: 500ml milk, 3 eggs, 80g sugar, and 1 tsp vanilla extract.

Steps:

1. Caramel: Heat sugar and water in a saucepan over medium-low heat. Stir until the sugar dissolves, then let it bubble without stirring until golden (about 5-8 minutes). Immediately pour into molds, swirling to coat the bottom. Set aside.

2. Pudding Base: Warm milk gently (do not boil). Whisk eggs, sugar, and vanilla until smooth. Gradually pour in the warm milk, stirring constantly to avoid curdling.

3. Steam: Strain the mixture through a sieve into caramel-lined molds. Cover with foil, place in a baking dish, and add hot water halfway up the molds (water bath).

4. Cook: Bake at 160°C (320°F) for 35-45 minutes, or until set but slightly jiggly in the center. Cool, then chill for at least 2 hours. Unmold by running a knife around the edges and inverting onto a plate.

Tips: For a smoother texture, strain the mixture twice. Adjust sugar to taste, and let the caramel cool completely before adding the custard. Enjoy this creamy, decadent dessert plain or with fresh fruit!