Golden Caramel Pudding is a luxurious dessert that brings together the perfect balance of sweetness and richness. With its smooth texture and rich caramel flavor, this pudding will become a favorite among family and friends. Whether you’re hosting a gathering or enjoying a quiet evening at home, this decadent treat is guaranteed to impress. The pudding’s golden hue, paired with the deep caramel essence, offers a visually stunning and flavorful indulgence. Perfectly served chilled, this dessert is an ultimate comfort food and a showstopper at any occasion.
Ingredients:
- 1 cup of granulated sugar
- 2 tablespoons of water
- 4 large eggs
- 1 can (400 ml) of sweetened condensed milk
- 2 cups of whole milk
- 1 teaspoon of vanilla extract
- Pinch of salt
Instructions:
- Start by preparing the caramel sauce. In a medium-sized saucepan, combine 1 cup of granulated sugar with 2 tablespoons of water.
- Place the saucepan over medium heat and stir the mixture gently until the sugar melts and turns golden brown. Be careful not to burn the sugar.
- Once the caramel reaches a golden amber color, quickly pour it into the base of a round cake pan or individual ramekins, swirling the pan to ensure the caramel coats the bottom evenly. Set aside to cool.
- In a mixing bowl, crack the 4 eggs and whisk them gently.
- Add the sweetened condensed milk, whole milk, vanilla extract, and a pinch of salt to the eggs. Whisk everything together until smooth and well combined.
- Pour the egg and milk mixture through a fine mesh sieve into the caramel-coated pan or ramekins, ensuring a smooth custard mixture without any air bubbles or bits of cooked egg.
- Preheat the oven to 350°F (175°C). Prepare a water bath by placing the pan or ramekins in a larger baking dish and filling the dish with hot water until it reaches halfway up the sides of the pudding container.
- Carefully transfer the baking dish into the oven and bake for about 45 to 50 minutes, or until the pudding is set but still slightly wobbly in the center.
- Remove the pudding from the water bath and let it cool to room temperature. Once cooled, refrigerate it for at least 2 hours or until fully chilled.
- To serve, run a knife around the edges of the pudding to loosen it from the pan. Invert the pudding onto a plate and gently lift the pan off. The golden caramel sauce will beautifully flow over the top, creating a stunning presentation.
- Serve chilled and enjoy the creamy, caramel-infused delight!