Make Caramel Pudding

Caramel is wonderful, and when you add it to pudding, it makes quite the delicious treat. There are two types of caramel pudding that you can make: a stiffer, custard-y type that you invert onto a plate, and a softer type that you can eat straight out of a bowl. The custard type takes a little bit more effort, but the end result is sure to wow your guests. The pudding type is simpler, and perfect for a quick treat.

Ingredients

Custard Caramel Pudding

For the Caramel Topping

• 1½ tablespoons (20 grams) sugar
• 3 tablespoons water

For the Pudding

• 1 pint (500 milliliters) milk
• ¼ cups (55 grams) sugar
• 3 eggs
• ½ teaspoon vanilla essence

Makes 2 to 4 servings

Soft Caramel Pudding

• 3 cups (700 milliliters) milk
• 1 to 2 eggs
• ¾ cups (150 grams) packed brown sugar
• ¼ cup (55 grams) sugar
• 2/3 cup (65 grams) all-purpose flour
• 1 teaspoons vanilla extract
• 1 tablespoons butter

Makes 7 to 8 servings

Steps

Making Custard Caramel Pudding

1. Set up your oven or steamer. This recipe makes a stiffer pudding that you can invert and de-mold onto a plate. You can make it in an oven or in a pot fitted with a steamer. Here is how to set this up depending on what you want to use:
   • If you want to make this in an oven: preheat the oven to 375°F (190°C). Fill a baking pan with 1 inch (2.54 centimeters) of water. The pan needs to be large enough to hold your ramekins.
   • If you want to make this in a steamer: fill the pot with 1 to 2 inches (2.54 to 5.08 centimeters) of water. Place the steamer on top of the pot.
2. Prepare the caramel by melting the sugar in a dry pan and then adding the water. Place the sugar in a dry pan, then melt it over medium heat. Once it melts and turns brown, add the water; the caramel will start to bubble. Swirl the pan to mix; don't stir it.
3. Immediately pour the caramel into small ramekins and set aside. Tilt the ramekins around to spread the caramel evenly across the bottom. Work quickly before the caramel hardens. You will have enough to coat two large ramekins or four small ones.
4. Scald the milk in a small saucepan. Pour the milk into a saucepan, and cook it over medium heat, stirring frequently. Once it starts to boil, take it off the stove and set it aside to cool. Move onto the next step immediately; you still want the milk to be warm when you go to use it again.
5. Whisk the egg in a bowl until creamy, then stir in the sugar. Keep stirring until the sugar dissolves, about 1 minute. You can do this by hand or by using an electric mixer.
6. Beat the milk into the egg mixture, then stir in the vanilla essence. Slowly pour the milk into the egg mixture to prevent curdling, stirring as you pour. Keep whisking until everything is combined, about 1 to 2 minutes. Once everything is mixed, stir in the vanilla.
7. Pour the pudding through a strainer into the caramelized ramekins. The strainer will remove any strands of egg white and give you a smoother, silkier pudding in the end.
8. Steam or bake the pudding. Return to the items you have prepared at the beginning of the method. Bake or steam the pudding according to one of the methods below. The pudding is ready if a fork inserted in the middle comes out clean.
   • If you are baking the pudding: place the ramekins into the water-filled pan and bake for 35 to 45 minutes on the lower rack. Make sure that the water doesn't cover the ramekins; if it does, pour some water out.
   • If you are using a steamer: let the water come to a boil, then insert the ramekins. Cover the steamer and simmer for 10 to 20. Remove the steamer from heat and wait 5 minutes.
9. Let the pudding cool to room temperature, then refrigerate for at least an hour. Take the ramekins out of the oven or steamer, and set them aside to cool to room temperature. Once they have cooled, chill them for at least 1 hour in the fridge; don't put hot ramekins into the fridge or you will change the interior temperature.
10. Run a knife through the sides of the pan, then invert the pudding onto a plate. Slowly lift the ramekin off the plate, leaving the pudding behind.
11. Serve the pudding. You can serve it as is, or with a dollop of whipped cream. Keep any leftovers in the fridge.

Making Soft Caramel Pudding

1. Scald the milk in a saucepan. Pour the milk into a saucepan and cook it over medium heat. Stir it frequently to prevent a skin from forming. When the milk starts to bubble, turn off the heat, and set the milk aside to cool.
   • This recipe makes soft pudding that you serve in bowls. It does not have a caramelized top and you do not need to de-mold it.
2. Beat the eggs in a bowl until they are creamy. You can do this by hand or with an electric mixer. The more eggs you use, the richer your pudding will become.
3. Stir in the white sugar, brown sugar, flour, and ¾ cup (180 milliliters) of the milk. You are only adding part of the milk. This will help the ingredients blend together more smoothly.
4. Slowly pour the egg mixture into the rest of the milk. Stir the mixture as you pour to help everything mix together. Avoid pouring too fast, or the mixture will curdle.
5. Cook the mixture over medium heat for about 15 to 20 minutes, stirring frequently. During this time, the pudding will start to thicken. As soon as it turns thick, you are ready for the next step.
6. Remove the saucepan from heat and stir in the vanilla and butter. To help the butter melt faster, cut it into small cubes or slices first. These will give your pudding extra flavor and richness.
7. Stir the pudding every 10 minutes until it has completely cooled. Once it has reached room temperature, you can continue chilling it in the fridge until you are ready to serve it. Don't place hot pudding into your fridge, or you'll change the interior temperature.
8. Serve the pudding. Scoop it into small serving bowls, and serve it with a spoon. You can serve it as is, or add a dollop of whipped cream on top. Refrigerate any leftovers.

Tips

• For a richer pudding, heavy cream and 2 egg yolks instead milk and whole eggs (yolks plus whites).
• When making the custard version, make sure that the caramel coats the entire base of the ramekin.
• Serve the pudding with some whipped cream.

Warnings

• The ramekins will be very hot when coming out of the oven or steamer. Use a potholder to handle them.
• Don't let the caramel burn, or your pudding will taste bitter.
• Don't over-cook your pudding, or it will curdle.

Things You'll Need

Custard Caramel Pudding

• 2 saucepans
• Mixing bowl
• Whisk or electric mixer
• Baking pan or steamer
• 2 to 4 ramekins
• Potholder

Soft Caramel Pudding

• Saucepan
• Whisk
• Mixing bowl
• Small serving bowls

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Sources and Citations

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