caramel pudding recipe

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.

Table of Contents

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

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.

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?