Super easy, rich and creamy caramel pudding with easy to follow steps and very basic ingredients
preheat oven at 350
Once you put the custard in lower the temperature down to 325
takes 90 min to bake
Reason for the temperature lowering is that the custard should come out super creamy and should not boil the mixture, which results in holes in the pudding.
Makes 8 ramekins
for the caramel
1 cup sugar
1 tbsp water
Custard Ingredients
4 room temperature eggs
2 12 oz cans of evaporated milk
12 oz of whipping cream
2 tbsp sugar
1/2 tsp cardamom powder (optional)
hot water for the water bath
Start with making the caramel by adding sugar and a sauce pan and the 1 tbsp water keep it on med low and don’t stir it just keep moving the pan slowly. For the custard add the evaporated milk, heavy whipping cream, sugar cardamom powder, and the eggs in a blender and blend until nice and creamy. Once the caramel reaches 400 degrees get it off the stove and pour it in the ramekins dividing the mixture equally, turn the ramekins so it spreads and coats the sides of the ramekins as well. Strain your custard in a pourable cup and slowly pour the it on the cooled caramel. Put the ramekins on a oven proof tray that has a ridge so you can fill it with hot water, add about an inch of water making sure not to splash it in the custard. After 90 min take the custard out and let it cool for 30 min before you put it in the refrigerator for another two hours to make sure it cools down completely before you unmold it. With a sharp knife loosen the edges and turn it around on a serving bowl or a plate with a ridge.

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