Caramel pudding, or crème caramel, is a classic and delightful dessert with rich caramel sauce and creamy custard. This recipe is simple to follow and yields a smooth, luscious pudding.
Ingredients
For the Caramel:
- 45g sugar
- 15g water
- 20g hot water
For the Custard:
- 200g milk
- 200g whipping cream
- 2 eggs
- 10g sugar
- 40g condensed milk
Instructions
Making the Caramel:
1. Prepare the Caramel: Combine 45g sugar and 15g water in a small saucepan. Heat the mixture over medium heat without stirring until it turns a deep caramel color.
2. Add Hot Water: Carefully pour 20g of hot water into the caramel. Be cautious as it may splatter. Stir gently to combine.
3. Pour into Molds: Quickly pour the hot caramel into individual pudding molds, swirling each mold to coat the bottom evenly. Set aside and let the caramel harden.
Making the Custard:
1. Heat Milk and Cream: In the same saucepan used for the caramel (do not wash it), add 200g of milk and 200g of whipping cream. Heat the mixture over medium heat until it is warm but not boiling.
2. Prepare the Egg Mixture: In a separate bowl, whisk together 2 eggs, 10g of sugar, and 40g of condensed milk until smooth.
3. Combine Mixtures: Slowly pour the warm milk and cream mixture into the egg mixture, whisking continuously to prevent the eggs from curdling.
4. Strain the Custard: Sift the custard mixture through a fine sieve to remove lumps and ensure a smooth texture.
5. Pour into Molds: Carefully pour the strained custard mixture into the prepared caramel-coated molds, filling them to just below the rim.
Baking the Pudding:
1. Cover and Bake: Cover each mold with aluminum foil to prevent the tops from browning. Place the molds in a baking dish and add hot water to the dish until it reaches halfway up the sides of the molds.
2. Bake: Preheat your oven to 160°C (320°F) and bake the puddings for about 60 minutes, or until they are set but still slightly jiggly in the center.
3. Cool and Refrigerate: Remove the molds from the water bath and let them cool to room temperature. Once cooled, refrigerate the puddings for several hours or overnight until fully chilled and set.
Serving:
1. Unmold the Puddings: To serve, run a knife around the edge of each mold to loosen the pudding. Invert the mold onto a plate and gently shake to release the caramel pudding.
2. Enjoy: Serve your caramel pudding chilled, with the rich caramel sauce drizzling down the sides.
Enjoy your delicious and creamy caramel pudding!