Custard Pudding
A classic baked pudding with caramel sauce at the bottom and a smooth, silky texture.
Ingredients
water (for caramel sauce)
30 ml
fine granulated sugar (for caramel sauce)
70 g
vanilla pod
1/4
milk
450 ml
eggs (room temperature)
5/2 (about 125 g)
egg yolks (room temperature)
2 (about 40 g)
fine granulated sugar
100 g
vanilla oil
2-3 drops
orange liqueur
10 ml
Instructions
1
Make the caramel sauce
Add the water and fine granulated sugar to a saucepan in order and heat over high heat. Once it bubbles and crackles, reduce to low heat, heat until it turns brown and starts to smoke, then turn off the heat and let the residual heat continue the browning. Pour into a round mold and cool over an ice bath until set.
2
Make the custard mixture
Split the vanilla pod and scrape out the seeds; heat with the milk until just about to boil, then turn off the heat. Whisk the whole eggs and egg yolks together, add the fine granulated sugar and mix until pale. Gradually pour in the milk while mixing, then add the vanilla oil and orange liqueur.
3
Strain and pour into mold
Strain the custard mixture and pour it into the round mold with the set caramel; remove any surface bubbles.
4
Bake
Line a baking tray with paper towels, place the round mold inside, and pour in boiling water until it reaches halfway up the sides of the mold. Cover with aluminum foil and bake in a water bath in an oven at 160°C (320°F) for 50 minutes.
5
Unmold
Remove and let cool, then run a spatula along the inside edge and invert to unmold. If any caramel remains in the mold, add a little water, heat to reduce, and drizzle over the pudding.
