Classic Caramel Pudding Style (Printable Version)
Creamy, smooth caramel delight with a glossy finish and rich, golden custard.
# What You'll Need:
→ For the Caramel
01 -
100 g granulated sugar
02 -
30 ml water
03 -
1 tsp lemon juice (optional)
→ For the Custard
04 -
480 ml whole milk
05 -
3 large eggs
06 -
65 g granulated sugar
07 -
1 tsp pure vanilla extract
08 -
Pinch of salt
# Steps To Follow:
01 -
Combine granulated sugar, water, and lemon juice in a clean, dry saucepan. Heat over medium without stirring until the syrup attains a deep amber hue. Immediately pour the caramel into the base of each ramekin or mold, swirling to evenly coat the bottoms. Allow caramel to cool and set.
02 -
Gently heat the milk in a saucepan until warm, ensuring it does not boil. In a separate bowl, whisk together eggs, granulated sugar, vanilla extract, and salt until just incorporated.
03 -
Gradually pour the warm milk into the egg mixture, whisking continuously to prevent curdling. Strain the custard through a fine sieve into a clean container for a velvety finish.
04 -
Pour the strained custard evenly into the caramel-lined ramekins. Arrange the ramekins in a deep baking tray and fill with hot water to reach halfway up the sides, creating a bain-marie. Bake in a preheated oven at 160°C for 40–50 minutes, until the custards are just set with a gentle jiggle at the center.
05 -
Allow to cool to room temperature, then refrigerate for a minimum of 4 hours or overnight. To serve, run a thin knife around the edge of each pudding and invert onto a serving plate.
# Notes and Tips:
01 -
For a flawless surface, strain the custard before baking to remove any curdled bits.
02 -
Baking in a water bath ensures gentle and even cooking for a creamy texture.