Caramel Egg Pudding Recipe | Easy Dessert Recipe – Enjoy your homemade caramel pudding. You can make this yummy, good-looking dessert for your kids. They will ask for more. Four simple ingredients and four simple steps are all you need to prepare this delicious Caramel Egg Pudding Recipe. Come on, let’s move on to the recipe.
Ingredients
For the caramel:
– 1 cup granulated sugar
– 1/4 cup water
For the pudding:
– 4 large eggs
– 1/2 cup granulated sugar
– 2 cups whole milk
– 1 teaspoon vanilla extract
Instructions
1. Prepare the Caramel:
– In a heavy-bottomed saucepan, combine the sugar and water for the caramel. Place the saucepan over medium heat.
– Swirl the pan occasionally to ensure even heating, but do not stir the mixture.
– Let the mixture simmer and cook until it turns into a deep amber colour. This may take about 8-10 minutes. Be careful not to let it burn.
– Once the desired colour is achieved, immediately pour the caramel into the bottom of your pudding mould or individual ramekins, swirling to coat the bottoms evenly. Work quickly as the caramel will harden fast. Set aside to cool and harden.
2. Prepare the Pudding Mixture:
– Preheat your oven to 325°F (165°C).
– In a mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy.
– In a separate saucepan, heat the milk over medium heat until it’s warm but not boiling. Remove from heat and slowly pour the warm milk into the egg-sugar mixture while continuously whisking.
– Add the vanilla extract and continue to whisk until the mixture is smooth and well combined.
3. Prepare the Water Bath:
– Place the caramel-coated pudding mould or ramekins into a larger baking dish.
– Carefully pour the pudding mixture into the mould over the caramel.
4. Bake the Pudding:
– Create a water bath by filling the larger baking dish with hot water until it reaches about halfway up the sides of the pudding mould or ramekins.
– Carefully transfer the water bath and pudding-filled mould (s) to the preheated oven.
– Bake for about 45-50 minutes or until the pudding is set but still slightly jiggly in the centre.
5. Cool and Chill:
– Remove the pudding mould from the water bath and allow them to cool on a wire rack. Once they are at room temperature, cover them with plastic wrap and refrigerate for at least 3-4 hours, or overnight, to fully set.
6. Unmold and Serve
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Source: https://youtu.be/LAc6qI8zgcQ?si=lMmhefEstYvuD48e
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