Caramel Pudding

Description

For caramel lovers! This divine, caramel-based dessert is purely similar to crème caramel or leche flan and has a greater hint of vanilla content. Keep the milk and vanilla bean boiling to have a hot consistency.

Caramel Pudding

Ingredients

For the milk base

• 1 liter full-fat milk
• 1 vanilla bean, split lengthwise
• 10 large eggs
• 3 tablespoons sugar, brown or white only

For the caramel base

• 5 cups sugar, brown or white only
• 1 cup water

For the sugar and cream base

• 3 cups sugar, brown or white only
• 1 liter whipping cream
• 1 vanilla bean, split lengthwise
• 15 egg yolks

Directions

For the milk base

1. Preheat the oven to 150° C (300° F).
2. Bring the milk and vanilla bean to a boil.
3. Whisk the eggs and sugar.
4. Whisk the eggs into the boiling milk. Caramelize the sugar.
5. Add the water and cook. Line 3 1-liter molds with the caramel.
6. Strain the milk mixture, then divide among the molds. Place a cloth towel in the bottom of an oven tray.
7. Place the molds on the towel. Add hot water to reach halfway up the molds.
8. Bake 90 minutes. Refrigerate until completely cold, then unmold.

For the caramel base

1. Caramelize the sugar in a frying pan until golden.
2. Glaze the bottom and sides of a rectangular 2-liter loaf pan.
3. Heat the cream, half the remaining sugar, and the tiny seeds scraped from the inside of the vanilla bean, along with the bean itself to the boiling point.
4. Beat the egg yolks with the remaining sugar. Carefully whisk the hot cream.
5. Strain into the prepared pan.
6. Bake in a water bath for about 90 minutes. Refrigerate until completely cold. Serve cold and plain or with any dessert.

Videos

How to Make the Caramel Pudding