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Caramel pudding

Nur lala kitchen 
Recipe for caramel pudding:


- 1 cup granulated sugar

- 1/4 cup water

- 2 cups whole milk

- 4 large eggs

- 1 teaspoon vanilla extract

- Pinch of salt


1. Preheat your oven to 325°F (165°C). Place a large baking dish filled with water onto the bottom rack; this will create a water bath for baking the caramel pudding.

2. In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then let it simmer without stirring until it turns into a deep amber-colored caramel. Be careful not to burn it, as it can quickly go from caramel to bitter.

3. Quickly pour the caramel into a 9-inch round baking dish or individual ramekins, swirling the dish to evenly coat the bottom. Set it aside to allow the caramel to cool and harden.

4. In a separate mixing bowl, whisk together the milk, eggs, vanilla extract, and salt until well combined.

5. Pour the milk mixture over the hardened caramel layer in the baking dish or ramekins.

6. Carefully place the dish or ramekins into the preheated oven on the middle rack. Bake for about 40-45 minutes, or until the surface is set but still slightly jiggly in the center.

7. Remove the baking dish or ramekins from the oven and let them cool to room temperature. Once cool, refrigerate for at least 3 hours to overnight to allow the caramel pudding to fully set and flavors to develop.

8. To serve, run a knife around the edges of the dish or ramekins, then place a plate upside down on top. Flip the dish/ramekin and plate together to release the caramel pudding. The caramel sauce will drizzle down the sides.

9. Serve the caramel pudding chilled, and optionally garnish with whipped cream or fresh fruit.

Enjoy your homemade caramel pudding!

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