Caramel Egg pudding is both nutritious and delicious, the caramel enhances the flavour of this yummy dessert. This smooth and custard pudding will melt in your mouth, it can be served either warm or cold. For cold puddings, set aside to cool to room temperature before refrigerating for a few hours until chilled.
Check out our jelly and pudding recipe collection.
CHINESE VERSION: 香滑绵密焦糖布丁
Smooth Creamy Caramel Egg Pudding | MyKitchen101en
Yields: 6 puddings
Ingredients:
- 2 whole eggs
- 4 egg yolks
- 40 g fine sugar
- 400 ml milk
- ¼ tsp vanilla essence
For caramel syrup:
- 100 g fine sugar
- 25 g hot water
Instructions:
1 Caramel syrup: Heat sugar in a saucepan over medium-low heat until melting, add in hot water, do not over stir, continue cooking until you have a golden brown syrup (the syrup will be slightly bitter if it is cooked until dark brown).
2 Pour the caramel into ramekins (6-oz/175-ml) evenly.
3 Fill baking pan with water and preheat in the oven to 300°F/150°C.
4 Combine eggs, egg yolks and sugar in a bowl, lightly whisk until well mixed.
5 Add vanilla essence to milk, then warm over medium heat to about 80°C/175°F.
6 Add warm milk to egg mixture, keep whisking while adding.
7 Sift the milk-egg mixture through a sieve
8 Pour the milk-egg mixture equally into moulds.
9 Cover with aluminium foil, bake at 150°C/300°F with water bath for 55 minutes.
10 Let the puddings stay in the oven for another 10 minutes before removing from oven.
11 To unmould, run a knife around the edge of mould, then invert pudding gently onto a plate.
Smooth Creamy Caramel Egg Pudding
Rate
Equipment
- 6 ramekins (6-oz/175-ml)
Ingredients
- 2 whole eggs
- 4 egg yolks
- 40 g fine sugar
- 400 ml milk
- ¼ tsp vanilla essence
For caramel syrup:
- 100 g fine sugar
- 25 g hot water
Instructions
- Caramel syrup: Heat sugar in a saucepan over medium-low heat until melting, add in hot water, do not over stir, continue cooking until you have a golden brown syrup (the syrup will be slightly bitter if it is cooked until dark brown).
- Pour the caramel into ramekins (6-oz/175-ml) evenly.
- Fill baking pan with water and preheat in the oven to 300°F/150°C.
- Combine eggs, egg yolks and sugar in a bowl, lightly whisk until well mixed.
- Add vanilla essence to milk, then warm over medium heat to about 80°C/175°F.
- Add warm milk to egg mixture, keep whisking while adding.
- Sift the milk-egg mixture through a sieve
- Pour the milk-egg mixture equally into moulds.
- Cover with aluminium foil, bake at 150°C/300°F with water bath for 55 minutes. Let the puddings stay in the oven for another 10 minutes before removing from oven.
- To unmould, run a knife around the edge of mould, then invert pudding gently onto a plate.
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Notes
Nutrition (per serving)
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Can take it cold?
Yes, refrigerated for a few hour before serving it.