Caramel Pudding
A rich baked cream pudding topped with a crisp caramel shell.
Ingredients
Brown sugar (dried, cooled, crushed, and sifted)
8 oz
Egg yolks
12
Granulated sugar
6 oz
Heavy cream (hot)
3 pt
Vanilla extract
0.25 oz (1.5 tsp)
Salt
3/4 tsp
Instructions
1
Step 1
Spread the brown sugar on a baking sheet and dry it in a low oven. Once cooled, crush and sift it
2
Step 2
Mix the egg yolks and granulated sugar until well combined
3
Step 3
Slowly pour in the hot cream while stirring. Add the vanilla extract and salt. Strain the mixture
4
Step 4
Place 12 shallow baking dishes (about 1 inch / 2.5 cm deep) on a towel-lined baking sheet (the towel provides insulation). Divide the custard mixture evenly among the dishes. Pour hot water into the baking sheet until it reaches halfway up the sides of the dishes
5
Step 5
Bake at 350°F (175°C) until just set, about 25 minutes
6
Step 6
Cool, then chill
7
Step 7
Just before serving, wipe away any moisture from the surface of the puddings. Sprinkle an even layer of brown sugar on top. Caramelize the sugar under a broiler—move the puddings close to the heat source so the sugar caramelizes quickly (or use a torch). The sugar layer will harden as it cools. Serve within one to two hours
