Classic Caramel Pudding Recipe

This classic dessert, Caramel Pudding (also known as Crème Caramel), has a smooth custard foundation and a rich caramel top. It's gluten-free and dependable, making it perfect for dinner parties or a sweet treat!

Ingredients
For Caramel:
½ cup (100g) granulated sugar
2 tbsp water

For Pudding:
2 cups (500ml) whole milk
3 large egg
½ cup (100g) sugar
1 tsp vanilla extract

Required Utensils:
A medium-sized saucepan
Whisky
Bowls for mixing
Use a pudding mould or four ramekins to sieve
Dish for baking (for water bath)

Cooking Time:
Prep: 15 mins
Cook: 40 mins
Chilling: 4 hours
Total: 4 hours 55 mins

Directions:
Prepare the caramel:
In a saucepan, heat the water and sugar over medium heat.  Swirl for about five minutes, without stirring, until golden brown.  Pour rapidly into ramekins, tilting to cover the bottom. Allow to solidify.

Get the custard ready:
Don't boil milk; just warm it up.  In a bowl, whisk together eggs, sugar, and vanilla.  Add warm milk gradually while stirring slowly.  For smoothness, strain.

Bake: 
Cover caramelised ramekins with custard.  Put in a water bath and bake for 40 minutes, or until set, at 325°F (160°C).

Chill:
Chill for at least four hours.  To serve, invert onto a dish.

Nutritional Info (Per Serving)
Calories: 220 kcal
Carbs: 35g
Protein: 6g
Fat: 6g
Sugar: 33g

Pro Tip:
Use heavy cream instead of 1/4 cup milk for added richness!