Smooth, creamy and topped with a rich golden caramel sauce, this classic caramel pudding is an irresistible homemade dessert.
Ingredients
- ½ cup sugar
- 2 tbsp water
- 2 cups whole milk
- 3 large eggs
- ½ cup sugar
- 1 tsp vanilla extract
Preparation
- Add ½ cup sugar and water to a saucepan. Heat over medium-low heat without stirring until the sugar melts and turns golden amber.
- Immediately pour the caramel into a pudding mould or heatproof dish. Swirl carefully to coat the bottom and set aside.
- Heat the milk until warm, but do not let it boil.
- In a bowl, gently whisk the eggs, ½ cup sugar, and vanilla extract until combined.
- Gradually pour the warm milk into the egg mixture while whisking continuously.
- Pour the custard over the set caramel in the mould.
- Cover the mould with aluminium foil and place it in a larger baking dish.
- Pour hot water into the larger dish until it reaches halfway up the sides of the mould.
- Bake at 160°C (320°F) for 35-40 minutes, or until the pudding is set with a slight wobble in the centre.
- Remove from the water bath and allow it to cool completely.
- Refrigerate for at least 2 hours.
- Run a knife gently around the edges and invert the pudding onto a serving plate.
Serving suggestion
Serve caramel pudding well chilled with the golden caramel sauce spooned over the top.
