Recipe: Delicious Caramel Custard Pudding 🍮

Caramel Custard Pudding 🍮. This scrumptious Custard Pudding is made from simple ingredients, eggs, sugar and milk. Let's make the caramel sauce for custard pudding. Coat the inner surface of the custard cups with unsalted butter.

It is similar to the classic creme caramel or flan. Purin calls for only a few ingredients and is easy to make. No special and oriental ingredients nor equipment required. You can have Caramel Custard Pudding 🍮 using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Caramel Custard Pudding 🍮

1. You need of For the caramel:.
2. You need 70 gr of granulated sugar.
3. Prepare 35 ml of water.
4. You need of For the custard:.
5. It's 70 gr of granulated sugar.
6. Prepare 400 ml of whole milk.
7. It's 150 ml of heavy whipping cream.
8. Prepare 3 of large eggs.
9. You need 2 of egg yolks.
10. Prepare 1 tsp of vanilla extract (optional).

So people outside of Japan can easily cook Japanese sweets right at home! Crème caramel (French: [kʁɛm kaʁaˈmɛl]), flan, caramel custard, egg pudding or caramel pudding is a custard dessert with a layer of clear caramel sauce. My husband and I have enjoyed this dessert many times which everyone will love. by far, my favourite treat! Each country has its own version of names also known as custard pudding, creme caramel, caramel custard or leche flan.

Caramel Custard Pudding 🍮 instructions

1. In a pot, add sugar and 2 Tbsp water. Heat the pot over medium-high heat. Add the rest of the water gradually and cook the sugar until it turns dark amber. Don’t stir. Just swirl the pot occasionally. Remove from the heat..
2. Immediately pour the caramel into four 6-ounce ramekins. Set aside..
3. In a big bowl, whisk the eggs. Set aside..
4. In a pot, heat the milk, whipping cream, and sugar over medium-high heat. Remove from the heat. Let the mixture cool for about 10 minutes..
5. Gradually add the milk into the eggs and whisk in the rest until it’s all incorporated..
6. Add vanilla extract. Mix well..
7. Strain the mixture into a pitcher or large measuring cup..
8. Pour the milk mixture into ramekins. Cover them with aluminum foil..
9. Bake in a 350 F preheated oven using Au Bain Marie system (put the ramekins in a big baking pan which has filled with 1 inch height hot water) for 40-45 minutes or depends on how big your ramekins are (since I used small bottles I only baked the pudding for 25 minutes only)..
10. Enjoy! 😋.

Here you will be able to achieve a very smooth and creamy texture. Pour this caramelized sugar into the pudding mold/pudding cups/ ramekin cups and swirl to coat the sides of the mold. Test by inserting a toothpick in the center. If it comes out clean the pudding is done. The caramel taste hides the eggy flavour giving it a nice outer coating.