Caramel pudding
*Prep Time: 20 minutes*
*Cook Time: 1 hour (plus cooling time) *
Get ready to indulge in the velvety richness of a classic Caramel Pudding. Follow these simple steps to create a dessert that will leave your taste buds dancing with delight.
**Ingredients:**
**For the Caramel:**
- 1/2 cup granulated sugar
- 2 tablespoons water
**For the Pudding:**
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
**Instructions:**
**Making the Caramel:**
1. **Prepare the Mold:** Start by selecting a pudding mold or a heatproof dish. To create the caramel layer, place it on a low flame or stovetop.
2. **Caramelize Sugar:** In a separate saucepan, combine 1/2 cup of granulated sugar and 2 tablespoons of water. Heat over medium-high heat, without stirring, until it turns a deep amber color. Swirl the pan occasionally to ensure even caramelization.
3. **Coat the Mold:** Pour the caramel into the bottom of the mold, quickly swirling it to coat the base evenly. Allow it to cool and harden.
**Making the Pudding:**
4. **Preheat the Oven:** Preheat your oven to 325°F (160°C) and place a baking dish filled with water on the bottom rack. This will create a water bath for your pudding.
5. **Prepare the Custard:** In a saucepan, warm 2 cups of whole milk until it's hot but not boiling. Remove from heat.
6. **Whisk Eggs and Sugar:** In a separate bowl, whisk together 1/2 cup of granulated sugar, 3 large eggs, and 1 teaspoon of vanilla extract until well combined.
7. **Combine Milk and Egg Mixture:** Gradually pour the warm milk into the egg mixture while continuously whisking. This ensures the eggs don't curdle.
8. **Strain and Pour:** Strain the custard mixture to remove any lumps. Carefully pour it into the caramel-coated mold.
9. **Bake:** Place the mold in the water bath in the preheated oven. Bake for about 1 hour or until the pudding is set. You can check by inserting a toothpick; it should come out clean.
10. **Cool and Unmold:** Let the pudding cool to room temperature, and then refrigerate for a few hours or overnight. To serve, run a knife along the edges, place a plate on top, and invert to release the pudding.
**Nutrition (per serving):**
- Calories: 250 kcal
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 105mg
- Sodium: 70mg
- Total Carbohydrates: 46g
- Sugars: 44g
- Protein: 6g
This Creamy Caramel Pudding is a true delight. The silky caramel layer pairs beautifully with the velvety custard. Serve it as a sweet conclusion to your meal, and let your taste buds revel in its smooth, sweet charm.
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