Ingredients:
- 1 cup sugar (for caramel)
- 2 cups milk
- 3 eggs
- 1/2 cup sugar (for pudding)
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- Prepare the caramel:
- Heat 1 cup of sugar in a saucepan over medium heat, stirring occasionally, until it melts and turns golden brown.
- Quickly pour the caramel into the bottom of a pudding mold or small ramekins, coating the base evenly. Set aside to cool and harden.
- Make the pudding mixture:
- In a separate bowl, whisk together the eggs, 1/2 cup sugar, vanilla extract, and a pinch of salt.
- Heat the milk in a saucepan until it’s warm, but not boiling. Slowly pour the warm milk into the egg mixture, whisking constantly to avoid curdling.
- Assemble the pudding:
- Once the caramel has set, pour the pudding mixture over the caramel in the mold or ramekins.
- Bake the pudding:
- Preheat your oven to 350°F (175°C).
- Place the mold or ramekins in a larger baking dish and fill the dish with hot water, creating a water bath.
- Bake for 45–60 minutes, or until the pudding is set and a knife inserted into the center comes out clean.
- Cool and serve:
- Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours.
- To serve, run a knife around the edges of the mold or ramekins and invert onto a plate, letting the caramel sauce drizzle over the pudding.
Enjoy your smooth and creamy golden caramel pudding!