Caramel Pudding
4 servings
60 minutes
Caramel pudding is a classic British treat that delights with its delicate flavor and velvety texture. Its roots go back centuries when caramel and custards became an integral part of European cuisine. This dessert combines the softness of a milk-egg base with the rich sweetness of caramel, giving it a unique aroma. The pudding is prepared in a water bath, which gives it a tender consistency that melts in the mouth. Traditionally served chilled by inverting the mold onto a plate to let the caramel flow beautifully down the sides. Mint sprigs complete the presentation, adding freshness and lightness. This exquisite dessert is perfect for concluding a cozy family dinner or festive gathering, offering pleasure in every bite.
1
Preheat the oven to 150 degrees.
2
In a bowl, beat the eggs, half the sugar, and vanilla until smooth. In a saucepan, heat the milk to boiling and very slowly, while constantly whisking, pour it into the egg mixture.
- Chicken egg: 4 pieces
- Sugar: 200 g
- Vanilla essence: 5 ml
- Milk: 500 ml
3
In a pan, add the remaining sugar, water, and lemon juice. Cook until golden caramel and remove from heat.
- Sugar: 200 g
- Water: 15 ml
- Lemon juice: 5 ml
4
Quickly and carefully pour caramel into the bottom of 4 heatproof pudding molds or 1 large one and let it cool until set.
5
Pour the milk mixture into molds. Place in a deep baking tray and fill with hot water to cover the molds halfway. Bake for 25-30 minutes. Cool down.
6
Before serving, dip the molds in hot water for 30 seconds and invert onto plates. Garnish with mint leaves.
- Fresh mint: 4 stems