Golden Caramel Pudding Recipe

Golden Caramel Pudding Recipe

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This classic caramel pudding is a decadent dessert with a rich, creamy custard base and a layer of golden caramel sauce. It’s a perfect ending to any meal.  

Ingredients

  • For the Caramel Sauce:
    • 1 cup granulated sugar
    • 1/4 cup water
  • For the Custard:
    • 4 large eggs
    • 1 cup granulated sugar
    • 1 cup whole milk
    • 1 cup heavy cream
    • 1 teaspoon vanilla extract  
    • Pinch of salt

Instructions

1. Make the Caramel Sauce:

  • In a small saucepan over medium heat, combine the sugar and water.
  • Swirl the pan occasionally until the sugar dissolves and turns a deep golden brown.  
  • Carefully pour the caramel into individual ramekins or a baking dish, tilting to coat the bottom evenly.  

2. Prepare the Custard:

  • In a large bowl, whisk together the eggs and sugar until light and frothy.
  • Gradually whisk in the milk, cream, vanilla extract, and salt until well combined.
  • Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps.

3. Bake the Pudding:

  • Preheat oven to 325°F (165°C).
  • Place the ramekins or baking dish in a larger baking pan.
  • Carefully pour the custard mixture into the prepared ramekins or baking dish.
  • Fill the larger baking pan with hot water to create a water bath, reaching about halfway up the sides of the ramekins or baking dish.
  • Bake for 30-40 minutes, or until the custard is set but still slightly jiggly in the center.
  • Remove the ramekins or baking dish from the water bath and let cool completely on a wire rack.
  • Refrigerate for at least 4 hours, or overnight, before serving.  

4. Serve:

  • To serve, run a thin knife around the edges of the ramekins or baking dish to loosen the pudding.
  • Invert onto serving plates and gently tap to release.
  • The caramel sauce will pool on top, creating a beautiful presentation.

Tips:

  • For a richer caramel flavor, use dark brown sugar instead of granulated sugar.
  • If you don’t have ramekins, you can use a baking dish.
  • Make sure the water bath is hot but not boiling.
  • Don’t overbake the pudding, or it will become dry.
  • Let the pudding cool completely before refrigerating to prevent cracking.
  • Serve chilled for the best flavor and texture.

Enjoy your delicious Golden Caramel Pudding!

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