Indulge in the rich and creamy delight of this caramel pudding. It’s a simple yet elegant dessert that’s perfect for any occasion. The smooth texture and luscious caramel flavor will leave you craving for more.
Ingredients:
- For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- For the Custard:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 teaspoon vanilla extract
Instructions:
- Make the Caramel:
- In a small saucepan, combine sugar and water over medium heat.
- Cook, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color.
- Carefully pour the caramel into 6 ramekins, distributing it evenly.
- Prepare the Custard:
- In a large bowl, whisk together eggs, sugar, and salt until well combined.
- Warm the milk in a saucepan over medium heat until it’s hot but not boiling.
- Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.
- Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
- Remove from heat and stir in vanilla extract.
- Assemble the Pudding:
- Carefully pour the custard mixture over the caramel in the ramekins.
- Place the ramekins in a water bath: Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until the custard is set.
- Remove from the oven and let cool completely before refrigerating for at least 2 hours.
- Serve:
- To serve, run a knife around the edges of the ramekins and invert onto individual plates.
Tips:
- For a richer flavor, use heavy cream instead of whole milk.
- For a more intense caramel flavor, increase the amount of sugar in the caramel.
- If you don’t have ramekins, you can use a baking dish.
Enjoy this delightful caramel pudding!