Easy Homemade Caramel Pudding Recipe

Posted on by Cutify Life
Easy Homemade Caramel Pudding Recipe

A delectable baked egg custard treat is crème caramel. Simple directions for creating a delectable, silky smooth caramel leche or flan!

Worldwide, custard flan, milk leche, and crème caramel are favorites. The variety of names demonstrates just how popular this dish is all across the world.

Every nation, from the Philippines to Spain, Puerto Rico to India, has its own take on the well-known creme caramel custard. The ingredients differ, with fresh milk often used in place of coconut milk or condensed milk.

It’s possible you’ve had creme caramel custard already. What aspects of it did you observe?

Easy Homemade Caramel Pudding Recipe

Have you ever encountered creme caramel custard that was textured like grain or had a lot of bubbles in it? You can obtain a wonderfully smooth, velvety dessert here that will make you want to eat more!

It’s really quite tasty! Anyone who consumes your invention will be amazed if you follow the simple instructions below. It’s just exquisite!

Without a doubt, this is the greatest caramel custard recipe available!

Equipments Needed For Making Caramel Pudding Recipe

  • A baking pan to place the ramekins in and add water to the top by 2 cm.
  • Four ramekins. Mine are 5 cm deep and 10 cm wide.
  • A foil sheet to cover the baking pan with
  • Two saucepans, preferably a small nonstick one
  • A tea leaf strainer or sieve

Ingredients For Making Caramel Pudding Recipe

This recipe consists of the following three easy parts :

Caramel : Five Tablespoons of boiling water and ½ cup, or 80 g, sugar

Milk : 1 teaspoon vanilla extract, 1 ½ tablespoons sugar, and 13.5 fl oz or 400 ml of milk

Eggs : Four egg yolks (save the egg whites for our meringues recipe or another use) and two and a half tablespoons of sugar are needed.

IngredientsValue
For Caramel
sugar½ cup or 80g
boiling water5 tablespoons
The Milk
milk13.5 oz fl or 400ml
sugar1 ½ tablespoons
vanilla extract1 teaspoon
The Eggs
Whole eggs2
sugar2 ½ tablespoons
Egg Yolks, save the egg whites for meringues or something else4

Steps For Making The Caramel

Step 1 : Start by putting the sugar in a small, nonstick pan and heating it over medium heat until it becomes brown.

Step 2 : Set the kettle to boil so you may have some hot water.

Step 3 : Heating on a low heat will take roughly five minutes. Tip the pan to disperse the liquid as soon as the sugar begins to brown; you might get areas where the sugar hasn’t done so yet.

Step 4 : Add five Tablespoons of hot water as soon as it begins to bubble (I measure the water into a cup so I can tip it in one go).
When adding the water, use caution. The caramel is going to be hot and might spew a little!

Step 5 : As soon as the water has been added, turn off the heat and swirl it about in the pan to mix it with the sugar.

Step 6 : Divide the caramel equally among the four ramekins by pouring it into each one.

Step 7 : Tilt the ramekins so that their bottoms are completely covered in caramel.

Step 8 : After setting the ramekins in the baking tray, fill it with cold water until it reaches two to three centimeters over the ramekins’ sides.

When the caramel is done, pour it into ramekins right away because it will begin to solidify as soon as the heat is turned off.

Pour the caramel into the pan and immediately immerse it in hot, soapy water so that it will be easier to wash afterwards.

Read More : Easy Chocolate Caramels Recipe

Steps For Preparing Milk and Egg Mixture

Step 9 : Gently boil the milk and sugar in a pan.

Step 10 : We’ll need the measuring jug you used for your milk, so keep it close at hand.

Step 11 : Using a medium-speed whisk, combine the two eggs and four egg yolks with the sugar. Avoid whisking too vigorously to produce a lot of bubbles. We are against bubbles!

Step 12 : Return the milk to your measuring jug once it begins to boil.

Step 13 : Add the milk very slowly, blending everything together while maintaining a low speed on the mixer. Add the vanilla next.

Final Steps For Making Caramel Pudding Recipe

Over-blending the milk could cause your eggs to become scrambled and produce a very lumpy concoction.

Step 14 : Cover the measuring jug with your sieve and pour the mixture back through the sieve into the jug.

You may get rid of most of the bubbles and any lumps of cooked egg by sifting the mixture. Don’t neglect this section because it will give your texture a silky, velvety feel.

Step 15 : Fill the ramekins with the mixture.

Step 16 : Verify that the baking tin’s water level is between two and three centimeters high. Place the baking tin in the oven, cover it with the foil, and cook it gently for forty-five minutes.

This cooking technique is commonly referred to as Bain Marie.

The expression ‘water bath’ is called bain-marie. When you want to cook something slowly and gradually and evenly, you utilize it.

Step 17 : After the 45 minutes are up, take the tray out of the oven and leave it covered with foil until it cools. The caramel will continue to cook slowly.

Step 18 : This is the most difficult part of the entire recipe. After cooling, place a plastic wrap over it and place it in the refrigerator to chill for at least three to four hours.

Step 19 : Just before serving, carefully run a thin-bladed, sharp knife over the ramekins’ sides, being careful not to sway or slip as this could harm the custard that has set inside.

Step 20 : Place a serving saucer on top of the ramekin, then, while still holding the ramekin in place, turn the saucer upside down so that it is on the table.

Remove the ramekin gently. Try tapping the top lightly or letting it sit for a few minutes if the custard won’t come out. In the end, gravity will prevail and it will emerge.

Step 21 : Make sure your saucer is not too shallow because you will get caramel liquid leaking out of the ramekin as well.

Read More : Easy Vanilla Ice Cream Recipe

Instructions For Making Caramel Pudding Recipe

  • Preheat oven to 275F, 140C, Gas 1. Use butter to grease your ramekins.
  • In a small nonstick pan, combine the sugar and heat over medium heat until the sugar becomes brown. Put the kettle on to bring some water to a boil.
  • On a low heat, the heating process will take roughly five minutes. Tip the pan to disperse the liquid as soon as the sugar begins to brown; you might get areas where the sugar hasn’t done so yet.
  • Add 5 Tablespoons of boiling water as soon as it begins to bubble (I measure the water into a cup so I can tip it in one go).
  • When adding the water, use caution. The caramel is going to be HOT and might spew a little!
  • Turn off the heat as soon as you’ve added the water and swirl it about in the pan to mix it with the sugar.
  • Divide the caramel equally among the four ramekins by pouring it into each one.Lean the ramekins so that the bottoms are completely covered in caramel. After setting the ramekins in the baking tray, fill it with cold water until it reaches two to three centimeters over the ramekins’ sides.
  • When the caramel is done, pour it into ramekins right away because it will begin to solidify as soon as the heat is turned off. Pour the caramel into the pan and immediately immerse it in hot, soapy water so that it will be easier to wash afterwards.
  • In a pan over low heat, heat the milk and sugar together. We’ll need the measuring jug you used for your milk, so keep it close at hand.
  • Mix the two eggs and four egg yolks with the sugar using a medium-speed whisk. Avoid whisking too vigorously to produce a lot of bubbles. We are against bubbles! Return the milk to your measuring jug once it has begun to boil.
  • Add the milk very gently, mixing on LOW speed, until everything is mixed. Add the vanilla next.
  • Over-blending the milk could cause your eggs to become scrambled and produce a very lumpy concoction.
  • After setting your sieve over the measuring jug, pour the mixture back through the sieve into the jug.
  • You may get rid of most of the bubbles and any lumps of cooked egg by sifting the mixture. Don’t skip this section since it will give you a velvety, smooth feel.
  • Transfer the blend into the ramekins.
  • Ensure that the baking tin has two to three centimeters of water in it. Place the baking tin in the oven, cover it with the foil, and cook it gently for forty-five minutes. This cooking technique is commonly referred to as Bain Marie.
  • After 45 minutes, take the tray out of the oven and leave it covered in foil until it cools. The caramel will continue to cook slowly.
  • This is the most challenging part of the entire recipe. After cooling, place a plastic wrap over it and place it in the refrigerator to chill for at least three to four hours.
  • When it’s time to serve, run a thin, sharp knife over the sides of the ramekins, being careful not to sway or slip as this could damage the custard that has set inside.
  • Place a serving saucer on top of the ramekin, then, while still holding the ramekin in place, turn the saucer upside down so that it is on the table. Remove the ramekin gently. Try tapping the top lightly or letting it sit for a few minutes if the custard won’t come out. In the end, gravity will prevail and it will emerge.

Read More : Easy Basic Vanilla Cake Recipe

Tips For Caramel Pudding Recipe

  • Keep the caramel from getting too dark, or the pudding will taste bitter.The color also entirely depends on your preferences.
  • Additionally, let the caramel seep into the bottom base of the pudding-setting container on all sides.
  • The pudding that was baked inside had a golden top, whilst the pudding outside had a typical cream top. However, there is no change in the pudding’s flavor at all.

Final Thoughts

Melt-in-your-mouth caramel pudding, also known as flan, is created by caramelizing sugar, baking it with egg and vanilla, and then chilling it. Kids in particular enjoy caramel pudding as a treat because of its sweetness.

  • Keep in mind that if the caramel becomes too dark, the pudding will taste bitter. The color also entirely depends on your preferences.
  • Additionally, let the caramel seep into the bottom base of the pudding-setting container on all sides. The pudding that was baked inside had a golden top, whilst the pudding outside had a typical cream top. But there is absolutely no change in the pudding’s flavor.

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