Baked Golden Caramel Pudding Recipe

This recipe creates a smooth and delightful baked golden caramel pudding, perfect for a satisfying dessert.

Ingredients:

  • 1 cup granulated sugar (for caramel)
  • ½ cup granulated sugar (for custard)
  • 4 large eggs
  • 2 cups whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt (optional)

Instructions:

  1. Make the Caramel: Preheat your oven to 350°F (175°C). In a saucepan over medium heat, add 1 cup of sugar. Watch closely as the sugar melts and turns a golden amber color. Be patient, this can take several minutes. Once the sugar reaches the desired color, remove the pan from the heat and swirl it gently to coat the bottom evenly.
  2. Prepare the Molds: Carefully pour the hot caramel into individual ramekins or a baking dish. Tilt the ramekins or dish to coat the bottom and sides with the caramel. Set aside to cool slightly.
  3. Whisk the Eggs: In a large bowl, whisk together the eggs and ½ cup of sugar until well combined and slightly lighter in color.
  4. Temper the Milk: In a separate saucepan, heat the milk over medium heat until just simmering. Do not let the milk boil.
  5. Combine the Custard: Slowly whisk the hot milk into the egg mixture in a steady stream to prevent the eggs from cooking. Whisk in the vanilla extract and salt (if using).
  6. Strain the Custard: Pour the custard mixture through a fine-mesh sieve to remove any lumps. This step ensures a smooth texture in the final pudding.
  7. Water Bath: Place the ramekins or baking dish containing the caramel in a larger baking pan. Fill the outer pan with hot water to reach halfway up the sides of the ramekins/dish. This creates a water bath for gentle and even cooking.
  8. Bake the Pudding: Carefully transfer the baking pan to the preheated oven. Bake for 45-50 minutes, or until the edges are set but the center still has a slight wobble.
  9. Cool and Chill: Remove the pudding from the oven and let it cool completely at room temperature. Then, cover the ramekins or dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the pudding to set completely.
  10. Unmold and Serve: To unmold, run a knife around the edge of the ramekins to loosen the pudding. Invert a serving plate on top of each ramekin and carefully flip it over. The pudding should slide out onto the plate. If using a baking dish, cut into squares to serve. Enjoy your homemade baked golden caramel pudding!

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