Caramel Pudding
Caramel pudding is a creamy dessert with a smooth custard texture, infused with rich caramel flavor and topped with a caramel sauce. It's a delightful treat enjoyed for its decadent sweetness and melt-in-your-mouth consistency.
Ingredients
- 2 tablespoons granulated sugar
- 1/8 cup water
- 1/2 cup milk
- 1 tablespoon granulated sugar
- 1/4 teaspoon vanilla essence
- 1 egg (or egg substitute if you prefer)
For the Caramel:
For the Custard:
Instructions
- In a small pan, add the sugar and water. Heat over medium flame without stirring until the sugar melts and turns a golden brown.
- Immediately pour the caramel into a small heatproof mold or ramekin, swirling to coat the bottom evenly. Set aside to cool and harden.
- In a bowl, whisk together the egg, sugar, and vanilla essence until well combined.
- Warm the milk in a saucepan over medium heat until it is just about to boil.
- Slowly pour the warm milk into the egg mixture, whisking continuously to prevent the egg from cooking.
- Strain the custard mixture through a fine sieve into the caramel-coated mold to remove any lumps.
- Place the mold in a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the mold.
- Bake in a preheated oven at 160°C (320°F) for about 30 minutes, or until the custard is set but still slightly wobbly in the center.
- Alternatively, you can steam the pudding by placing the mold in a steamer for 25-30 minutes.
- Let the pudding cool to room temperature, then refrigerate for at least 2 hours.
- To serve, run a knife around the edge of the mold to loosen the pudding. Invert onto a plate and let the caramel sauce drizzle over the top.
Prepare the Caramel:
Prepare the Custard:
Strain the Mixture:
Cook the Pudding:
Chill and Serve:
Note
- Ensure the caramel does not burn as it can become bitter.
- Strain the custard mixture before pouring it into the mold for a smooth texture.