Classic Caramel Pudding
This classic caramel pudding is a silky, melt-in-your-mouth dessert made with milk, sugar, and rich egg yolks. Gently spiced with cinnamon and infused with vanilla, it’s a timeless, comforting custard perfect for elegant dinners or cozy nights in.
Equipment
- saucepan
- whisk
- mixing bowls
- dessert glasses
- stove
Ingredients
- 750 ml whole milk
- 135 g granulated sugar
- 9 egg yolks
- 2 tsp vanilla extract
- 2 tbsp cornstarch
- 20 ml milk (for cornstarch slurry)
- 1 tbsp cinnamon powder
Instructions
- Pour the milk into a saucepan and bring it to a gentle boil over medium heat.
- In a separate pan, melt the sugar over medium heat until it turns into a golden caramel.
- Slowly pour the hot milk into the caramel, stirring constantly until smooth and fully combined.
- In a bowl, whisk together the egg yolks and vanilla extract, then slowly whisk in the caramel milk.
- Mix the cornstarch with a small amount of milk and add it to the custard mixture.
- Return the mixture to low heat and cook, stirring constantly, until thickened.
- Pour the pudding into dessert glasses, cool to room temperature, then refrigerate for at least 4 hours.
- Sprinkle with cinnamon powder just before serving.
Notes
Allow the caramel to fully dissolve into the milk before combining with the egg mixture. Whisk constantly while cooking to avoid lumps. Let the pudding cool completely before chilling to prevent condensation and ensure a smooth texture.
Nutrition
Calories: 405kcalCarbohydrates: 50gProtein: 13gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 461mgSodium: 96mgPotassium: 310mgFiber: 1gSugar: 44gVitamin A: 620IUVitamin C: 1mgCalcium: 260mgIron: 1.6mg