Serene
Culinary Explorer
have something sweet!
Ingredients
- For the Caramel:
- 1 cup sugar
- 1/4 cup water
- For the Pudding:
- 2 cups milk (whole or 2%)
- 3 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Make the Caramel:
- In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves.
- Stop stirring and allow the mixture to boil until it turns a golden amber color. This usually takes about 8-10 minutes. Watch closely to avoid burning.
- Once ready, quickly pour the caramel into the bottom of a round baking dish or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
- Prepare the Pudding Mixture:
- In a separate saucepan, heat the milk over medium heat until just warm (do not boil).
- In a bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
- Gradually add the warm milk to the egg mixture, whisking continuously to prevent the eggs from curdling.
- Combine and Bake:
- Pour the pudding mixture over the set caramel in the baking dish or ramekins.
- Place the baking dish or ramekins in a larger baking pan filled with hot water (a water bath) to help cook the pudding evenly.
- Bake in a preheated oven at 350°F (175°C) for about 45-50 minutes, or until the pudding is set and a knife inserted in the center comes out clean.
- Cool and Serve:
- Remove from the oven and let it cool to room temperature. Refrigerate for at least 2 hours to fully set.
- To serve, run a knife around the edges of the pudding, then invert onto a plate. The caramel will flow over the top.