Crème caramel or caramel pudding is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is pudding with a hard caramel top. The dish is very popular and eaten throughout the world.
Caramel custard is one of my favorite. The texture of this dish is so magnificent and mouthwatering. Not a very sweet dish but enough for a sweet craving. It’s easy to make at home, served warm or chilled, this caramel-glazed classic is both a comforting and an elegant dessert.
Total Time: Prep – 15 min, Bake – 40 min
Makes: 8 Servings
1-1/2 cups sugar, divided
3 cups milk
2 teaspoons vanilla extract
- In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of the cup; let stand for 10 minutes.
- in a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.
- Place the cups in two 8-inch square baking pans. Pour boiling water in pans to a depth of 1 inch. Bake at 350 degrees F for 40-45 minutes or until a knife inserted near center comes out clean. Remove from pans to cool on wire racks.
- To unmould, run a knife around rim of cup and invert onto dessert plate. serve warm or chilled with hot caramel sauce, if required.