What makes Rich Caramel Pudding so iconic is its balance of creamy sweetness and slightly bitter caramel. The combination of caramelised sugar, full-fat milk or cream, and egg yolks creates a flavour profile that’s both buttery and complex.
Best of all, it’s surprisingly easy to make at home, making it perfect for dinner parties, cosy nights in, or when you just need a comforting treat. Preheat your oven to 325°F (160°C). Place 4–6 ramekins into a deep baking dish. Set aside. In a clean saucepan, combine 3/4 cup sugar and 2 tablespoons water.
Cook over medium heat without stirring, swirling gently until the mixture turns a deep amber colour (about 6–8 minutes). Immediately pour the caramel into the bottoms of your ramekins, tilting each to coat the base. Be careful—caramel is extremely hot.
In another saucepan, gently heat the milk (or milk + cream) until just steaming (do not boil). Remove from heat. In a mixing bowl, whisk together 3 eggs, 2 egg yolks, 1/3 cup sugar, and a pinch of salt until smooth. Slowly pour in the warm milk, whisking constantly to avoid scrambling the eggs.
Stir in vanilla extract. (Optional but recommended) Strain the custard through a fine mesh sieve to ensure a silky texture. Divide the custard evenly among the caramel-lined ramekins. Place the baking dish with ramekins in the oven. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake for 35–40 minutes, or until the custard is just set but still slightly jiggly in the centre. Remove ramekins from the water bath and let cool. Then chill in the fridge for at least 4 hours (preferably overnight). To serve, run a knife around the edges of each ramekin and invert onto a plate. The caramel will flow over the custard beautifully.
Expert Tips & Troubleshooting:
Pro Tips for the Best Rich Caramel Pudding
- Use full-fat milk or a mix of milk and cream for the silkiest texture.
- Watch your caramel carefully—too light, and the flavour will be bland; too dark, and it turns bitter.
- Chill thoroughly before unmolding to ensure clean release and proper texture.
Make-Ahead and Storage Tips:
- Make-Ahead: Perfect for prepping a day in advance. Chill overnight for best flavour and texture.
- Short-Term Storage: Cover ramekins with plastic wrap and store in the fridge for up to 3 days.
- Long-Term Storage: Not ideal for freezing—custard may separate.
Variations and Customisations:
Flavour Enhancements:
- Add a touch of espresso to the custard for a caramel macchiato vibe.
- Infuse the milk with orange zest or cardamom for a unique twist.
Dietary Modifications:
- Dairy-Free: Use unsweetened oat milk and full-fat coconut milk for a rich but dairy-free version.
- Low-Sugar: Swap some sugar for stevia or erythritol, though caramelisation may be affected.
Decoration Ideas:
- Garnish with a sprig of mint or a light dusting of cocoa powder.
- Serve with a dollop of whipped cream or candied nuts for texture.
There you have it—the ultimate guide to Rich Caramel Pudding, a sumptuously smooth treat perfect for celebrations, cosy evenings, or impressing guests. Whether you’re baking it for a loved one or savouring it solo, this classic pudding is sure to be a timeless favourite.
Ingredients:
- 3/4 cup (150g) granulated sugar (for caramel)
- 2 tbsp water (for caramel)
- 2 cups (480ml) whole milk (or half milk, half heavy cream for extra richness)
- 3 large eggs
- 2 large egg yolks
- 1/3 cup (65g) granulated sugar (for custard)
- 1 tsp pure vanilla extract
- Pinch of salt
