Caramel Pudding
Classic French crème caramel made with eggs, milk, and vanilla.
Ingredients
egg
3
egg yolk
3
granulated sugar
110g
milk
450ml
vanilla bean (scrape out the vanilla seeds for later use)
1
caramel syrup - granulated sugar
150g
caramel syrup - water
50ml
Instructions
1
Make the caramel syrup
Combine the caramel syrup ingredients in a small saucepan, heat over medium heat while swirling the pot, and cook slowly until the granulated sugar dissolves. If sugar splashes onto the sides of the pot, brush it back down with a damp brush. When the syrup turns a thick golden brown, remove from heat. Dip the bottom of the pot in cold water to stop the syrup from boiling, then evenly pour the syrup into the molds.
2
Make the custard base
In a stainless steel bowl, beat the eggs and egg yolks together, then add the granulated sugar and whisk thoroughly until well combined.
3
Heat the milk
Pour the milk into a small saucepan, add the vanilla seeds and pod, and bring to a boil over medium heat. Then slowly add small amounts at a time to the mixture from step 2, stirring well after each addition.
4
Strain and cool
Set another stainless steel bowl over an ice-water bath, and strain the egg mixture into it. Slowly stir with a rubber spatula without creating bubbles, and let it cool. Separately prepare boiling water for the oven water bath, and preheat the oven to 150°C.
5
Bake the pudding
Pour the custard into the molds from step 1, filling each to about 8/10 full. Place the molds on a baking tray, then pour the hot water from step 4 into the tray until it reaches halfway up the molds. Cover the molds with aluminum foil and bake in the oven at 150°C for 30 minutes, then lower the temperature to 140°C and bake for another 30 minutes. Insert a bamboo skewer into the pudding; if egg mixture still clings to it, extend the baking time as needed.
6
Unmold
Remove the pudding from the oven, let it cool, then refrigerate. When the caramel rises to the surface, press along the edges of the pudding with your fingers to let air seep in. Place a plate upside down over the mold, grip firmly with both hands, then quickly flip. Shake the mold up and down 2 to 3 times before turning the pudding out.
