Learn how to make caramel pudding. A detailed guide that covers the classic recipe and the eggless version of pudding
What is Caramel Pudding?
Caramel pudding, also known as crème caramel or caramel custard, is a custard dessert which is topped with a layer of caramel. This dessert is popular worldwide yet it has some regional variations:
- In France, it’s crème caramel.
- In Spain and the Philippines, it’s flan.
There are some different recipes but the main concept remains the same everywhere: a layer of caramelized sugar on the smooth and rich custard, which is cooked slowly until it is set and is chilled before serving.
Ingredients:
The caramel layer:
- ½ cup of sugar
- 2 tbsp of water
For custard (classic version)
- 2 cups of whole milk
- 3 large eggs
- ½ cup of sugar
- 1 tsp vanilla extract
For eggless custard:
- 2 cups of full fat milk
- 3 tbsp of custard powder (if custard powder is not available use 3 tbsp of cornstarch + vanilla extract)
- ½ cup of sugar
- ½ cup of condensed milk
- 1 tsp of vanilla extract
How to Make Classic Caramel Pudding?
Preparing the caramel:
- Add sugar and water into a pan and melt it on medium flame.
- Allow sugar to melt without stirring, just swirl the pan occasionally so that it doesn’t stick on the pan.
- Once it turns deep amber, remove from heat immediately.
- Now pour the prepared caramel in the base of a pudding mold.
Making of custard:
- Warm milk until hot but not boiling.
- Now in a separate bowl, whisk sugar and eggs together until combined well.
- Then pour the warm milk in batches into the prepared egg mixture.
- Add vanilla extract and mix well.
- Strain the mixture you prepared so that you get the smooth and lump free texture
Cooking methods:
Baking method:
- Preheat oven to 160°C (320°F).
- Place mold inside a larger tray filled halfway with hot water (water bath).
- Bake the pudding for 40–45 minutes in water bath until it sets and holds the shape but is slightly jiggly from the center.
- Steaming method
- Cover mold with foil.
- Steam in a steamer for 20–25 minutes.
- If using a pressure cooker, remove the whistle and cook on low heat for 20 minutes.
Cooling and unmolding:
- Cool pudding at room temperature.
- Refrigerate for 4–6 hours or overnight.
- Now to de-mold pudding use knife to scrape the edges, invert them into a plate, and let caramel to flow over the custard.
How to Make Eggless Caramel Pudding?
Caramel layer:
- Prepare caramel as mentioned at the time of in the classic recipe and pour the caremel into the mold.
Custard mixture:
- Mix custard powder with ¼ cup of milk and make a lump free batter.
- Heat remaining milk with sugar and condensed milk.
- Add slurry to hot milk and stir continuously until mixture thickens.
- Add vanilla extract.
Setting pudding:
- Pour mixture over caramel layer.
- Cool at room temperature, then refrigerate for 4–5 hours until set.
- Unmold before serving.
Alternate Cooking Methods:
Instant Pot method:
- Caramelize sugar separately and pour into mold.
- Prepare custard mixture as above.
- Place mold on trivet inside Instant Pot with 1 cup water.
- Pressure cook on low for 12 minutes, then natural release for 10 minutes.
Stove-top method without oven or steamer:
- Use a heavy-bottomed pan.
- Place a stand inside, add water below the level of the mold.
- Cover mold with foil, cover pan, and steam on low heat for 25 minutes.
Troubles while making Caramel Pudding:
- Caramel turned bitter – Sugar is overcooked
- Custard curdled: Hot milk was added too quickly. Always temper slowly.
- Pudding did not set: Undercooked or insufficient chilling. Cook until slightly firm and refrigerate longer.
- Water droplets on pudding: Did not cover mold while steaming. Always use foil or a lid.
- Cracks in pudding: Overbaked. Take the pudding out from oven when the center is still jiggly.
Serving Suggestions:
- Serve plain and chilled as a light dessert.
- Add whipped cream or a scoop of ice cream on the side.
- Garnish with nuts like almonds, pistachios, or cashews.
- Pair with coffee for that elegant treat.
- Use as part of a festive menu during Christmas, Eid, or Diwali.
Nutrition Information (per serving, approx.)
- Calories: 210 kcal
- Carbohydrates: 32 g
- Protein: 6 g
- Fat: 7 g
- Sugar: 28 g
Frequently Asked Questions:
1.Can caramel pudding be made without eggs?
Yes, in the eggless version we use custard powder or cornstarch as a thickener.
2.Can we freeze caramel pudding?
Freezing is not recommended because texture becomes grainy after that.
3.Can I use low-fat milk?
Whole milk gives the best results. Low-fat milk leads to a watery texture.
4.How long does caramel pudding last?
Stored in the refrigerator, it lasts 3–4 days.
5.Why does my pudding taste eggy?
This happens if it is overcooked. Remove from heat once the center is set but slightly jiggly.
6.Can I prepare it a day ahead?
Yes. In fact, chilling overnight enhances the flavor.
Final Tips for Success:
- Always cook caramel carefully. Remove from heat as soon as it turns amber.
- Strain the custard before pouring it into the mold to get the smooth and lump free texture.
- Use a water bath while baking to prevent cracking.
- Chill your pudding for at least 4 hours before unmolding it.
- Choosing the appropriate mold: steel, glass, or ceramic all of these work.
Conclusion
Learning how to make caramel pudding at home is simple once you understand the steps. The classic version uses eggs for a custard-like texture, while the eggless version uses custard powder or cornstarch for a smooth set. Both methods produce a rich, creamy dessert topped with glossy caramel.
With the right ingredients, proper cooking method, and adequate chilling time, you can prepare a perfect caramel pudding for family gatherings, festive occasions, or everyday treats.