These Caramel Puddings are really smooth, with a creamy, velvety and silky texture. They have a rich strong caramel taste and are just like thick custard! This recipe is similar to butterscotch pudding.
Caramel Puddings are not only easy to make at home, but they are also surprisingly delicious too. You can enjoy it on its own like my recipe or with some cookies, fruit, nuts or whipped cream. This recipe is similar to butterscotch pudding.
These Caramel Puddings are perfect for any occasion or just as a dessert to finish a nice meal. You can make them ahead of time and keep them refrigerated.
Making this Caramel Pudding gave me a lot of egg whites so I decided to make a Cloud Cake with unused egg whites. Sure you will love these recipes and your family too!
Here is a simple recipe instruction for you to try at home that includes a video tutorial. You can make these Caramel Puddings that are rich, creamy and full of caramel flavour.
Jump to:
- ⭐Why You'll Love This Caramel Puddings Recipe
- 🧾Ingredients Needed & Substitutions
- 📖Variations of Caramel Pudding
- 👩🏻🍳How to Make Caramel Pudding
- 🔪Kitchen Tools Required
- ❄️How to Store, Freeze, Defrost and Serve
- 💭Tips for Making Caramel Pudding
- ❓Frequently Asked Questions about How to Make Caramel Pudding
- 🍮More Pudding Recipes!
- 🎥Video
- 📖 Recipe
- 💬 Comments
⭐Why You'll Love This Caramel Puddings Recipe
Nothing beats homemade rich, creamy and silky Caramel Pudding all year round!
There are so many reasons to love this amazing Caramel Pudding recipe:
- Uses Simple Ingredients: All the ingredients are basic pantry or fridge staples.
- Quick, Simple and Easy to Make: In a few simple steps, you will have the pudding done.
- Soft, Smooth and Creamy: The custard gives a soft, smooth and creamy texture.
- Incredible Flavour: It tastes rich strong caramel better than pudding from the shop.
- No-Bake. Doesn't require any baking.
- Make in Advance: Make the pudding 1 or 2 days ahead of time. Keep it in the fridge until ready to serve and eat.
- Perfect Dessert or Treat: For all year round, in an individual bowl.
- Suitable for Any Occasion: Holidays, brunch, lunch, dinner, etc.
Don't miss this Strawberry Tart and Strawberry Shortcake that is great for your next parties.
🧾Ingredients Needed & Substitutions
The ingredients for this Caramel Pudding recipe are simple. Here is a list of everything you need:
- Milk: It helps to incorporate all ingredients together and makes the custard creamy.
- Sugar: For sweetness and for making a wonderful caramel. You can substitute the white sugar for raw sugar or brown sugar.
- Egg Yolks: Give the thick, smooth, silky and creamy texture. The egg should be at room temperature.
- Vanilla Extract: For flavourness.
- Cornstarch: Helps to stabilize the pudding and makes the pudding thicker and lighter.
- Cinnamon Powder: For flavour and garnish.
See the recipe card below for a full list of ingredients and measurements.
📖Variations of Caramel Pudding
Caramel Pudding is an amazing, wonderful and delicious dessert but you can easily make a range of flavours by adding in other ingredients.
Here are a few ideas for a Caramel Pudding variation:
- Add Spices: For extra flavour, you can add different spices like cardamon, ginger, cinnamon, vanilla, etc.
- Add Salt: A pinch of salt enhances the overall flavour, making the pudding taste even more pronounced.
- Add Cocoa Powder: For extra flavour, add 2 tablespoon of cocoa powder to the custard.
- Add Instant Coffee: For extra flavour, add 2 tablespoon of instant coffee to the custard.
- Add Alcohol: For extra flavour, add 1 ½ tablespoon of Scotch whiskey, rum or brandy to the custard.
Get creative and make a Caramel Pudding variation by adding and experimenting with different flavours, whatever you like. Get it your own twist!
👩🏻🍳How to Make Caramel Pudding
This step by step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1: Pour the milk into a saucepan.
2: Cook the milk over medium heat until boiling.
3: Place the sugar in a pan and melt.
4: Remove the milk from heat, and slowly pour the hot milk into the melted sugar, while stirring with a spatula until everything is dissolved.
5: Turn off the heat and let it cool down.
6: Place the egg yolks in a big bowl, add vanilla extract, and beat with a whisk.
7: Pour the milk into the bowl with the yolks and vanilla and mix well to combine.
8: In a small bowl, place the cornstarch, add a little milk, and mix well until the cornstarch dissolves completely.
9: Pour the milk and cornstarch mixture into the bowl with the yolks, vanilla, caramel, and milk, and mix well to combine.
10: Pour the mixture into a pan and cook over low heat, stir constantly with a whisk, so the mixture does not stick to the bottom of the pan.
11: Continue cooking for about 10 minutes or until the mixture thickens.
12: Pour the mixture into 4 dessert glasses and let them cool down.
13: Sprinkle with cinnamon powder and place in the fridge for 4 hours.
14: Serve them chilled.
🔪Kitchen Tools Required
Check out all of my kitchen essentials in my Amazon Store!
Here is a list of kitchen utensils for making this Caramel Pudding.
- Saucepan.
- Jug.
- Small bowl.
- Big bowl.
- Pan.
- Spatula.
- Egg separator.
- Whisk.
❄️How to Store, Freeze, Defrost and Serve
Caramel Pudding is better to eat after refrigerating for at least 4 hours for setting. If you have any leftover:
Storing: Put the pudding in an airtight container in the fridge for up to 4-5 days.
Freezing: I recommend not to freeze the pudding. But you can freeze the pudding in an airtight container for up to 2 months.
Defrosting: Leave the pudding at room temperature for a few hours and then refrigerate.
Serving: Let set the Caramel Pudding for at least 4 hours in the fridge and serve it.
💭Tips for Making Caramel Pudding
Here are some tips to help you make the best Caramel Pudding:
Cook the Caramel to the Perfect Golden Brown Color: Light caramel will have no flavour and dark caramel will taste burned and bitter.
Don't Stop Whisking: Keep stirring without stopping, especially around the sides. This helps prevent the pudding from getting burnt.
Make Sure Your Pudding Stays Smooth: Put the hot pudding in a bowl that’s in a cold water bath. Stir it while it cools down to stop lumps from forming. After it’s cool, you can make it smooth again by stirring it really fast.
How to Get Rid of Lumps in the Caramel Pudding: Push the custard through a mesh sieve using a spatula. This will get rid of small lumps and leave the big, bothersome ones in the basket.
Following these tips, you can make a delicious and amazing Caramel Pudding. Your family and friends will love it!
❓Frequently Asked Questions about How to Make Caramel Pudding
Here are some commonly asked questions about making homemade Caramel Pudding:
You will need to refrigerate the pudding for at least 4 hours.
Of course! You can make this Caramel Pudding a few days in advance. Cool down the pudding in the mold and refrigerate until the day before serving it. Then remove it from the fridge and serve it.
🍮More Pudding Recipes!
Here are more of my favorite pudding recipes! Try these:
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🎥Video
This video will show you the details and step-by-step instructions for making these Caramel Puddings!
📖 Recipe
Caramel Puddings
INGREDIENTS
- 750 ml milk
- 135 g sugar
- 9 egg yolks
- 2 teaspoon vanilla extract
- 2 tablespoon cornstarch
- 20 ml milk
- 1 tablespoon cinnamon powder
INSTRUCTIONS
- Pour the milk into a saucepan.
- Cook the milk over medium heat until boiling.
- Place the sugar in a pan and melt.
- Remove the milk from heat, and slowly pour the hot milk into the melted sugar, while stirring with a spatula until everything is dissolved.
- Turn off the heat and let it cool down.
- Place the egg yolks in a big bowl, add vanilla extract, and beat with a whisk.
- Pour the milk into the bowl with the yolks and vanilla and mix well to combine.
- In a small bowl, place the cornstarch, add a little milk, and mix well until the cornstarch dissolves completely.
- Pour the milk and cornstarch mixture into the bowl with the yolks, vanilla, caramel, and milk, and mix well to combine.
- Pour the mixture into a pan and cook over low heat, stir constantly with a whisk, so the mixture does not stick to the bottom of the pan.
- Continue cooking for about 10 minutes or until the mixture thickens.
- Pour the mixture into 4 dessert glasses and let them cool down.
- Sprinkle with cinnamon powder and place in the fridge for 4 hours.
- Serve them chilled.
John
These caramel puddings look absolutely divine! Can't wait to try the recipe.