Silky Homemade Caramel Custard Pudding
Silky Homemade Caramel Custard Pudding
Crafting a Delightful Pudding with a Wobbly Caramel Sauce
Indulge in this wonderfully smooth and jiggly custard pudding, crowned with a luscious caramel sauce that’s sure to sweeten your day. For more delightful recipe videos, visit my YouTube channel!
Caramel Sauce- 100g Water
- 50g Sugar
Pudding- 300g Milk
- 100g Heavy Cream
- 2 large Egg Yolks
- 15g Sugar
- 1/4 Vanilla Bean (or 1/2 tsp Vanilla Extract)
- 2 sheets Gelatin
- 300g Milk
- 100g Heavy Cream
- 2 large Egg Yolks
- 15g Sugar
- 1/4 Vanilla Bean (or 1/2 tsp Vanilla Extract)
- 2 sheets Gelatin
Cooking Instructions
Step 1
Let’s start by making the delicious caramel sauce that will top our pudding. In a saucepan, combine 100g of cold water and 50g of sugar. Place it over medium heat. Stir gently until the sugar dissolves.
Step 2
Continue to cook over medium heat. Once the sugar melts and begins to bubble, stop stirring and gently swirl the pan. Cook until it reaches your desired caramel color. Be careful, as the color can deepen very quickly once it starts caramelizing. Aim for a rich amber or deep brown hue. Watch closely to prevent burning!
Step 3
Pour the warm caramel syrup into your serving ramekins or pudding molds. This layer will set and create a beautiful base for the pudding. Let it cool at room temperature until the caramel hardens slightly.
Step 4
While the caramel sets, prepare the gelatin for the pudding. Soak the 2 sheets of gelatin in a bowl of cold water for about 5 minutes, or until softened. This will help it dissolve smoothly later.
Step 5
Now, let’s prepare the custard base. In a saucepan, combine 300g of milk and 100g of heavy cream. Whisk them together gently.
Step 6
In a separate clean bowl, whisk the 2 egg yolks. Gradually ladle about 4 spoonfuls of the warm milk and cream mixture into the yolks, whisking constantly. This tempering process prevents the yolks from scrambling.
Step 7
Return the tempered yolk mixture to the saucepan with the remaining milk and cream. Add 15g of sugar and the seeds scraped from 1/4 vanilla bean (or 1/2 tsp vanilla extract if using). Gently heat over low heat, stirring constantly. Do not let it boil; you just want to warm it through and infuse the vanilla flavor.
Step 8
Just before the milk mixture begins to simmer around the edges, remove the saucepan from the heat. Squeeze out any excess water from the softened gelatin sheets and add them to the warm milk mixture. Whisk until the gelatin is completely dissolved.
Step 9
Once the gelatin is fully incorporated, strain the custard mixture through a fine-mesh sieve directly into the bowl containing the tempered egg yolks. Whisk thoroughly to combine everything smoothly.
Step 10
For an extra silky texture, strain the pudding mixture one more time through the fine sieve into the prepared ramekins that already have the hardened caramel sauce at the bottom.
Step 11
Cover the ramekins (with lids or plastic wrap) and refrigerate for at least 2 hours, or until the pudding is firmly set. Chilling is crucial for achieving that perfect wobbly texture.
Step 12
Once the puddings are chilled and set, carefully unmold them by inverting each ramekin onto a serving plate. Watch as the beautiful caramel sauce cascades down the sides, creating a truly irresistible dessert. Enjoy your homemade caramel custard pudding!
