This recipe for golden caramel pudding is a delightful dessert that combines the richness of caramel with the creamy texture of pudding. The golden hue adds a touch of elegance, making it perfect for special occasions or everyday treats.
Ingredients:
- For the caramel:
- 1 cup granulated sugar
- 1/4 cup water
- For the pudding:
- 2 cups milk
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
Instructions:
- Make the caramel:
- In a saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves.
- Once the mixture starts to simmer, stop stirring and allow it to cook undisturbed until it turns a golden brown color.
- Quickly pour the caramel into a greased ramekin or pudding mold, tilting to coat the bottom. Be very careful as the caramel is extremely hot.
- Prepare the pudding:
- In a medium saucepan, whisk together the milk, egg yolks, sugar, cornstarch, and vanilla extract until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. This will take about 5-7 minutes.
- Assemble the pudding:
- Carefully pour the warm pudding over the caramel in the ramekin or mold.
- Place the ramekin or mold in a larger baking pan. Fill the baking pan with hot water to come about halfway up the sides of the ramekin or mold (a water bath).
- Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until the pudding is set around the edges but still slightly jiggly in the center.
- Chill and serve:
- Remove the ramekin or mold from the water bath and let it cool completely on a wire rack.
- Refrigerate the pudding for at least 2 hours, or overnight, to allow the flavors to develop and the pudding to set.
- To serve, run a thin knife around the edges of the pudding and invert onto a serving plate. The caramel will flow over the pudding, creating a beautiful presentation.
Enjoy your homemade golden caramel pudding!