Indulge in the rich and creamy delight of this caramel pudding. A simple yet elegant dessert, perfect for any occasion. The smooth texture and luscious caramel flavor will leave you craving for more.
Ingredients:
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- Caramel sauce, for serving
Instructions:
- Prepare the Caramel:
- In a small saucepan, combine 1/4 cup granulated sugar and 2 tablespoons water.
- Cook over medium heat, swirling the pan occasionally, until the sugar melts and turns a deep amber color.
- Carefully add 2 tablespoons of hot water and stir until the caramel is smooth.
- Set aside to cool slightly.
- Make the Custard:
- In a medium bowl, whisk together the egg yolks and remaining granulated sugar until pale and creamy.
- Gradually whisk in the milk and heavy cream until combined.
- Add the vanilla extract and stir to incorporate.
- Assemble and Bake:
- Preheat your oven to 325°F (165°C).
- Pour the caramel into the bottom of 4-6 ramekins.
- Carefully pour the custard mixture over the caramel, dividing it evenly between the ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water, coming about halfway up the sides of the ramekins.
- Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove from the water bath and let cool completely before refrigerating for at least 2 hours.
- Serve:
- To serve, run a knife around the edge of each ramekin and invert onto dessert plates.
- Drizzle with additional caramel sauce, if desired.
Tips:
- For a richer flavor, use dark brown sugar instead of granulated sugar for the caramel.
- To prevent the custard from curdling, make sure the milk and cream mixture is not too hot before adding it to the egg yolks.
- For a more intense caramel flavor, use a store-bought caramel sauce.
Enjoy this decadent dessert with a scoop of vanilla ice cream or a sprinkle of chopped nuts.