easy caramel pudding recipe
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Caramel pudding

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Easy caramel pudding recipe

how to make caramel pudding at home


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This light and smooth caramel dessert is a custard type dessert also called Crème caramel flan, caramel custard, or egg pudding.
Its origin is from Spain and France and can be served as a cold and warm dessert.

It has a layer of clear caramel sauce followed by light and fluffy pudding. It is easy to make and involves very simple ingredients from the pantry. You can shake up this dish in an hour.

How to make caramel custard in oven

Step 1:

In a frying pan or saucepan, cook 50 grams of sugar in low heat. Add water and let the sugar melt and turns golden. Pour it into a cup or bowl and let it rest for 10 minutes.

Step 2:

Next, add sugar, eggs, warm milk, and vanilla in a bowl and blend it.

Step 3:
  • Now add the mixture into the bowl of caramel sauce.
Step 4:
  • Next, place the bowl in a 1-inch depth tray with water in it.
  • Preheat the oven and bake at 350° for 40-45 min
  • After 45 min, insert a knife or toothpick in the center and it should come out clean

Let it cool down a bit and then run a knife around rim of the cup and invert onto dessert place. Serve warm or chilled.


Caramel custard is ready!

How to make caramel custard in oven recipe card

Caramel pudding

Servings: 2

Ingredients

caramel sauce

  • 50 grams Sugar
  • 2 tbsp water

Pudding

  • 300 ml Milk
  • 2 tbsp Sugar
  • 2 Eggs
  • 500 ml Water

Instructions

Caramel sauce

  • In a frying pan or saucepan, cook 50 grams of sugar in low heat. Add water and let the sugar melt and turns golden. Pour it into a cup or bowl and let it rest for 10 minutes.

Pudding

  • In a pan warm 300ml milk.
  • Next, add sugar, eggs, warm milk, and vanilla in a bowl and blend it.
  • Now add the mixture into the bowl of caramel sauce.
  • Next, place the bowl in a 1-inch depth tray with water in it.
  • Preheat the oven and bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes.
  • Finally, remove from the oven and unmould with the help of a knife around the rim.
  • Invert it into a plate and let it cool. Then refrigerate it to serve cold or serve warm.


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