Yo, y’all ready for some bomb-ass dessert? I got some caramel pudding recipes for ya that will have you lickin’ the bowl clean.
Caramel Pudding
First up, we got this caramel pudding recipe from Babi’s Recipes. It’s a classic and it’s always a hit. Check out the ingredients:
- 2 cups of whole milk
- 1 can of sweetened condensed milk
- 5 eggs
- 1 tsp of vanilla extract
- 1/2 cup of granulated sugar
Instructions:
- Preheat your oven to 350°F (175°C).
- Start by making the caramel sauce. Melt the sugar on medium heat in a heavy-bottomed pan. Stir until melted and golden in color.
- Quickly pour the caramel syrup into a 9-inch round baking dish, tilting to coat the bottom of the dish.
- Whisk the eggs in a separate bowl. Add the two types of milk, vanilla, and whisk again.
- Pour the mixture into the baking dish.
- Place the baking dish in a large roasting pan, pour boiling water halfway up the side of the baking dish to create a water bath.
- Bake for 45-50 minutes, or until the pudding is set but still has a slight jiggle in the center.
- Take the pudding out of the water bath and cool it at room temperature.
- Chill in the fridge for at least two hours.
- To serve, run a sharp knife around the edge of the dish and invert the pudding onto a plate.
This pudding is sweet, creamy, and oh-so-decadent. Perfect for a special occasion or a treat after a long day.
Creamy Caramel Pudding
Next, we got this creamy caramel pudding recipe from Food & Wine. This one’s a little different, but trust me, it’s just as good. Here’s what you need:
- 2 cups of whole milk
- 2 cups of heavy cream
- 1/2 cup of granulated sugar
- 1/4 cup of water
- 1/2 tsp of salt
- 1/2 tsp of vanilla extract
- 4 egg yolks
Instructions:
- In a heavy saucepan, combine the milk and cream and heat until almost boiling.
- In a separate saucepan, combine the sugar and water and heat until the sugar dissolves.
- Increase the heat and cook the sugar, swirling the pan occasionally, until a deep caramel color is formed. It should take around 10 minutes.
- Carefully whisk the caramel into the hot milk mixture.
- Add the salt and vanilla, and mix well.
- In a separate bowl, whisk the egg yolks until pale yellow in color.
- Slowly pour the hot milk mixture into the egg yolks, whisking constantly.
- Pour the mixture back into the saucepan and cook over a low heat, stirring constantly, until the mixture coats the back of a spoon.
- Pour the pudding into individual serving dishes and chill in the fridge for at least four hours.
This pudding is rich, velvety, and has the perfect caramel flavor. Serve with a dollop of whipped cream for the ultimate indulgence.
Easy Caramel Custard
Lastly, we got this easy caramel custard recipe from Spice Bangla. It’s a little lighter than the other two, but still super tasty. Here’s what you need:
- 3 eggs
- 2 cups of milk
- 1/4 cup of granulated sugar
- 1 tsp of vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- In a saucepan, heat the sugar over medium heat until it melts and turns light golden in color.
- Quickly pour the caramel into a baking dish, swirling to coat the bottom.
- Beat the eggs in a mixing bowl. Add the milk and vanilla extract.
- Pour the mixture over the caramel.
- Place the baking dish in a large roasting pan, pour boiling water halfway up the side of the baking dish to create a water bath.
- Bake for 45-50 minutes, or until the custard is set but still has a slight jiggle in the center.
- Chill in the fridge for at least a couple hours.
- To serve, run a knife around the edge of the dish and invert the custard onto a plate.
This custard is light, silky, and perfect for when you want something sweet but not too heavy.
So there you have it, three bomb-ass caramel pudding recipes. Which one are y’all gonna try first?
Yo, y’all ready for some bomb-ass dessert? I got some caramel pudding recipes for ya that will have you lickin’ the bowl clean.
Caramel Pudding
First up, we got this caramel pudding recipe from Babi’s Recipes. It’s a classic and it’s always a hit. Check out the ingredients:
- 2 cups of whole milk
- 1 can of sweetened condensed milk
- 5 eggs
- 1 tsp of vanilla extract
- 1/2 cup of granulated sugar
Instructions:
- Preheat your oven to 350°F (175°C).
- Start by making the caramel sauce. Melt the sugar on medium heat in a heavy-bottomed pan. Stir until melted and golden in color.
- Quickly pour the caramel syrup into a 9-inch round baking dish, tilting to coat the bottom of the dish.
- Whisk the eggs in a separate bowl. Add the two types of milk, vanilla, and whisk again.
- Pour the mixture into the baking dish.
- Place the baking dish in a large roasting pan, pour boiling water halfway up the side of the baking dish to create a water bath.
- Bake for 45-50 minutes, or until the pudding is set but still has a slight jiggle in the center.
- Take the pudding out of the water bath and cool it at room temperature.
- Chill in the fridge for at least two hours.
- To serve, run a sharp knife around the edge of the dish and invert the pudding onto a plate.
This pudding is sweet, creamy, and oh-so-decadent. Perfect for a special occasion or a treat after a long day.
Creamy Caramel Pudding
Next, we got this creamy caramel pudding recipe from Food & Wine. This one’s a little different, but trust me, it’s just as good. Here’s what you need:
- 2 cups of whole milk
- 2 cups of heavy cream
- 1/2 cup of granulated sugar
- 1/4 cup of water
- 1/2 tsp of salt
- 1/2 tsp of vanilla extract
- 4 egg yolks
Instructions:
- In a heavy saucepan, combine the milk and cream and heat until almost boiling.
- In a separate saucepan, combine the sugar and water and heat until the sugar dissolves.
- Increase the heat and cook the sugar, swirling the pan occasionally, until a deep caramel color is formed. It should take around 10 minutes.
- Carefully whisk the caramel into the hot milk mixture.
- Add the salt and vanilla, and mix well.
- In a separate bowl, whisk the egg yolks until pale yellow in color.
- Slowly pour the hot milk mixture into the egg yolks, whisking constantly.
- Pour the mixture back into the saucepan and cook over a low heat, stirring constantly, until the mixture coats the back of a spoon.
- Pour the pudding into individual serving dishes and chill in the fridge for at least four hours.
This pudding is rich, velvety, and has the perfect caramel flavor. Serve with a dollop of whipped cream for the ultimate indulgence.
Easy Caramel Custard
Lastly, we got this easy caramel custard recipe from Spice Bangla. It’s a little lighter than the other two, but still super tasty. Here’s what you need:
- 3 eggs
- 2 cups of milk
- 1/4 cup of granulated sugar
- 1 tsp of vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- In a saucepan, heat the sugar over medium heat until it melts and turns light golden in color.
- Quickly pour the caramel into a baking dish, swirling to coat the bottom.
- Beat the eggs in a mixing bowl. Add the milk and vanilla extract.
- Pour the mixture over the caramel.
- Place the baking dish in a large roasting pan, pour boiling water halfway up the side of the baking dish to create a water bath.
- Bake for 45-50 minutes, or until the custard is set but still has a slight jiggle in the center.
- Chill in the fridge for at least a couple hours.
- To serve, run a knife around the edge of the dish and invert the custard onto a plate.
This custard is light, silky, and perfect for when you want something sweet but not too heavy.
So there you have it, three bomb-ass caramel pudding recipes. Which one are y’all gonna try first?
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