Description

Caramel Pudding Cream is a luscious dessert that combines the deep, bittersweet flavor of caramelized sugar with a silky, velvety custard. Unlike traditional puddings that rely on starch, this version is set with eggs, creating a firm yet delicate texture. Gently baked in a water bath, this dessert achieves the perfect balance of creamy richness and caramel depth. Perfect for any occasion, it can be enjoyed plain or paired with fresh berries and whipped cream.

Ingredients

Scale

For the Caramel:

1 cup sugar

For the Custard:

2 cups whole milk (can substitute with almond or oat milk)
1 cup heavy cream
3 large eggs (room temperature)
¼ cup sugar
1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Caramel

In a heavy-bottomed saucepan, heat 1 cup of sugar over medium heat, stirring occasionally.
Watch the sugar melt and turn golden brown, which takes about 5-7 minutes.
Avoid excessive stirring to prevent crystallization—swirl the pan gently instead.
Once the caramel reaches a deep amber color, carefully pour it into individual ramekins or a baking dish.
Let it set for a few minutes until hardened.

Step 2: Prepare the Custard

In a saucepan, warm 2 cups of milk and 1 cup of heavy cream over low heat—do not boil.
In a separate bowl, whisk together 3 eggs and ¼ cup sugar until fully combined.
Slowly pour the warm milk into the egg mixture while whisking constantly (this prevents curdling).
Strain the mixture through a fine-mesh sieve to remove any lumps.
Pour the custard mixture over the hardened caramel in the ramekins.

Step 3: Bake in a Water Bath

Preheat the oven to 325°F (160°C).
Place the ramekins in a deep baking dish and pour hot water around them, filling halfway up the sides.
Bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
Remove from the oven and let cool to room temperature.
Refrigerate for at least 4 hours (preferably overnight) before serving.

Step 4: Unmold and Serve

To unmold, run a knife around the edge of each ramekin and invert onto a plate.
Let the caramel sauce drizzle over the custard and enjoy!

Notes

For a Vegan Version: Replace milk with full-fat coconut milk and use cornstarch instead of eggs.
For a Keto Version: Use allulose or monk fruit sweetener instead of sugar, and increase the heavy cream.
Serving Suggestion: Pair with fresh berries or a sprinkle of sea salt for a sophisticated touch.

Enjoy your homemade Caramel Pudding Cream—a timeless, indulgent treat! 🍮✨

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: breakfast
Cuisine: French / Latin American

Nutrition

Serving Size: 1 ramekin per serving
Calories: 320
Fat: 18g
Carbohydrates: 35g
Protein: 7g