Here’s a smooth, classic Caramel Custard Pudding — rich, creamy, and topped with a luscious caramel sauce.
🍮 Caramel Custard Pudding
🛒 Ingredients (Serves 4–6)
Caramel
- ½ cup granulated sugar
- 2 tbsp water
Custard
- 2 cups whole milk
- 4 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Instructions
1️⃣ Make the Caramel
- In a small saucepan, combine sugar and water.
- Heat over medium heat without stirring until sugar dissolves and turns golden brown.
- Immediately pour caramel into ramekins or a small baking dish, tilting to coat the bottom evenly.
2️⃣ Prepare the Custard
- Preheat oven to 325°F (160°C).
- In a bowl, whisk together eggs, sugar, and salt until smooth.
- Warm the milk slightly (don’t boil) and slowly whisk into egg mixture.
- Stir in vanilla extract.
3️⃣ Assemble & Bake
- Pour custard mixture over caramel in ramekins.
- Place ramekins in a baking dish and add hot water halfway up the sides (water bath).
- Bake 35–45 minutes until custard is set but slightly jiggly in the center.
4️⃣ Cool & Serve
- Let custard cool to room temperature, then refrigerate at least 2 hours.
- To serve, run a knife around edges and invert onto a plate so caramel sauce flows over custard.
🔥 Tips & Variations
- Smooth Texture: Strain custard through a fine mesh sieve before baking.
- Flavor Variations: Add a splash of coffee, rum, or orange zest to custard.
- Caramel Tips: Watch carefully — caramel can burn quickly. Remove from heat when golden amber.
- Mini Puddings: Use small ramekins for individual servings.
- Oven-Free Version: Cook custard on stovetop over low heat, stirring constantly until thickened, then chill.
I can also give you a restaurant-style caramel custard pudding recipe that’s ultra-smooth, silky, and has a perfectly golden caramel top.
Do you want me to provide that version?
