Caramel Pudding

Caramel Pudding


  • 1/2 cup sugar
  • 3 eggs, slightly beaten
  • 3 tbs sugar
  • 1 teaspoon vanilla
  • Pinch of salt
  • 2 1/2 cups warm milk


Heat oven to 350ºF.
Heat 3tbs sugar in a heavy-bottomed saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Pour it into custard bowl, tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
Mix eggs, 1/2 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup into the custard bowl
Place cups in rectangular oven rack. Pour very hot water into the pan to within 1/2 inch of tops of the bowl
Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove bowl from water. Cool 30 minutes. Cover and refrigerate overnight
To unmold, carefully loosen side of custard with a knife or small spatula. Place dessert dish or plate on top of the cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.

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