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Secret #2: Tempering is key. Slowly adding warm milk prevents the eggs from scrambling.
3. Strain the Mixture
Pour the custard mixture through a fine mesh strainer into a large measuring cup or bowl. This step ensures a perfectly smooth texture by removing any bits of cooked egg.
4. Bake in a Water Bath
Pour the strained custard into your caramel-lined ramekins. Place them in a deep baking dish, then carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Secret #3: The water bath (bain-marie) helps the pudding cook gently and evenly, preventing cracks and rubbery texture.
5. Bake and Chill
Bake at 325°F (160°C) for 35–45 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven, let cool to room temperature, then chill in the fridge for at least 4 hours (or overnight).
6. Unmold and Serve
Run a knife around the edges of each ramekin. Invert onto a plate—tap gently if needed—and let the caramel flow over the creamy pudding.
🍯 Tips for Perfection
- Use fresh eggs for the best flavor and structure.
- Don’t overbake—a slight jiggle in the center means it’s perfectly set.
- Let it chill completely before unmolding for a cleaner release.
- Add flavor variations like espresso, orange zest, or coconut milk for a twist.
💡 Troubleshooting
- Rubbery texture? It was likely overcooked. Stick to the low, slow method with the water bath.
- Bitter caramel? It was probably cooked too long. Aim for a deep amber, not dark brown.
- Won’t release? Let the ramekin sit in warm water for 30 seconds to loosen the caramel.
🎉 Final Thoughts
Caramel Cream Pudding is proof that simple ingredients—eggs, milk, sugar—can become something extraordinary with the right technique. Elegant, smooth, and full of flavor, it’s a dessert that’s as impressive to serve as it is satisfying to eat.
With a little patience and these helpful secrets, you’ll master the perfect caramel cream pudding and wow your family or guests every time.
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