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Velvety Creme Caramel Pudding

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1h 20min

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6 servings

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This Velvety Creme Caramel Pudding is a classic French dessert that features a smooth, creamy custard topped with a rich caramel sauce. The pudding is baked in a water bath, resulting in a silky texture that melts in your mouth. The caramel sauce adds a delightful sweetness and depth of flavor to this elegant and indulgent treat.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
0 g
32 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Ingredients

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Steps

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1
Prepare the caramel

In a medium saucepan, combine 3/4 cup of sugar and 1/4 cup of water. Heat over medium heat, stirring gently until the sugar dissolves. Increase the heat to high and cook without stirring until the mixture turns a deep amber color, about 5-7 minutes.

2
Pour the caramel into ramekins

Quickly pour the hot caramel evenly into 6 ramekins, swirling each ramekin to coat the bottom and sides. Set aside to cool and harden.

3
Preheat the oven

Preheat the oven to 325°F (165°C).

4
Prepare the custard base

In a medium saucepan, combine the whole milk, heavy cream, and the seeds scraped from the vanilla bean. Heat the mixture over medium heat until it just starts to simmer. Remove from heat and let it cool slightly.

5
Whisk the eggs and sugar

In a large bowl, whisk together the remaining 1/4 cup of sugar, eggs, and salt until well combined.

6
Temper the egg mixture

Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.

7
Pour the custard into ramekins

Strain the custard through a fine-mesh sieve and pour it evenly into the caramel-coated ramekins.

8
Bake the puddings

Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 50-60 minutes, or until the puddings are set but still slightly jiggly in the center.

9
Chill and serve

Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or overnight. To serve, run a thin knife around the edge of each pudding and invert onto a serving plate, allowing the caramel sauce to drizzle over the top.

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