Super Easy Caramel Milk Pudding

Today, we’re going to make a super yummy caramel milk pudding! It’s creamy, sweet, and has a delicious caramel layer on top that makes it extra special. We’ll mix some eggs, milk, a bit of cream, and sugar to create a smooth and soft pudding. Then, we’ll make a simple caramel sauce to go on top. This dessert is perfect for when you want something sweet and comforting. It’s really easy to make, so let’s get started and whip up a tasty treat that everyone will love!

Ingredients:

• Sugar: 95g + 80g for caramel
• Water: 20g + 25g (warm)
• Eggs: 4
• Milk: 360g
• Heavy Cream: 40g

Instructions:

For the Caramel:

1. In a small saucepan, combine 80g of sugar with 20g of water. Cook over medium heat until the sugar dissolves and turns into a golden caramel. Be careful not to burn it.
2. Carefully add 25g of warm water to the caramel. This will stop the cooking process and thin it out a bit. Pour the caramel into the bottom of your pudding mold or molds, and set aside to cool.

For the Pudding:

1. In a mixing bowl, lightly beat the 4 eggs. Add 95g of sugar, and mix until well combined.
2. Pour in 360g of milk and 40g of heavy cream into the egg mixture. Gently stir the mixture with a whisk. Remember, the goal is to mix without incorporating too much air to avoid overwhipping.
3. Strain the mixture through a fine sieve to ensure a smooth texture. This step helps remove any egg strands or lumps for a silky-smooth pudding.
4. Pour the strained mixture over the caramel in the mold.

Cooking the Pudding:

1. Preheat your oven to 160°C (320°F). Place the pudding mold in a larger baking dish. Pour hot water into the baking dish until it comes halfway up the sides of the pudding mold. This water bath method helps cook the pudding gently and evenly.
2. Bake for about 40-50 minutes, or until the pudding is set but still slightly wobbly in the center.
3. Once done, remove from the oven and let cool. Refrigerate for at least 4 hours, or overnight, to fully set.

Serving:

1. To serve, run a knife around the edge of the pudding to loosen it from the mold. Invert onto a plate. The caramel sauce will flow over the creamy pudding.

Tips:

• Adding whipped cream to the mixture, as suggested, makes the pudding richer and softer. However, if you prefer, you can use milk instead for a lighter version.
• When mixing, do it gently with a whisk to avoid incorporating too much air, which can affect the pudding’s texture.

Enjoy your homemade creamy milk pudding, a perfect blend of smooth texture and rich flavors, topped with delicious caramel sauce!