Caramel Pudding
This caramel pudding is smooth, creamy, and rich with the flavor of caramel and warm cinnamon. A simple chilled dessert that’s sweet, comforting, and easy to prepare for any occasion.
Ingredients
- 750 ml Whole Milk
- 135 g Granulated 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 and bring to a boil over medium heat.
- Place the sugar in a separate pan and melt until it turns into caramel.
- Remove the milk from the heat and slowly pour it into the melted sugar, stirring with a spatula until fully combined. Turn off the heat and let the caramel milk cool down slightly.
- In a large bowl, whisk the egg yolks with the vanilla extract until smooth. Slowly pour the caramel milk into the egg mixture, whisking continuously to combine.
- In a small bowl, mix the cornstarch with a little milk until completely dissolved. Pour the cornstarch mixture into the bowl with the egg and milk mixture, whisking to combine.
- Transfer the mixture to a clean saucepan and cook over low heat, stirring constantly with a whisk. Continue cooking for about 10 minutes, or until the mixture thickens into a smooth pudding. Pour the pudding into 4 dessert glasses and let them cool to room temperature.
- Sprinkle cinnamon powder over each pudding and refrigerate for 4 hours until fully set. Serve chilled.
Notes
Let the Caramel Dissolve Fully: I always stir slowly but thoroughly when adding the milk to the melted sugar; it helps everything come together without clumps.
Whisk Constantly when Cooking: I stay right by the stove and keep whisking so the pudding stays silky and doesn’t stick to the bottom.
Use Fresh Egg Yolks: I’ve found that fresh yolks make the texture smoother and give the pudding a lovely golden color.
Cool before Chilling: I let the puddings sit out for a bit before moving them to the fridge; this keeps condensation from forming on top.
Give it Time to Chill: I know it’s tempting to dive in early, but a few hours in the fridge really sets the pudding perfectly.
Nutrition
Calories: 405kcal | Carbohydrates: 50g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 461mg | Sodium: 96mg | Potassium: 354mg | Fiber: 1g | Sugar: 44g | Vitamin A: 912IU | Vitamin C: 0.1mg | Calcium: 317mg | Iron: 1mg