Caramel egg pudding recipe

 

🍮 Caramel Egg Pudding (Flan Style)

🧈 Ingredients:

For Caramel:

• ½ cup (100g) sugar

• 2 tbsp water

For Pudding:

• 3 large eggs

• 2 cups (500 ml) whole milk

• ½ cup (100g) sugar

• 1 tsp vanilla extract (optional)

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🔪 Instructions:

1. Make the Caramel:

• In a small saucepan, add ½ cup sugar and 2 tbsp water.

• Heat on medium without stirring (you can swirl the pan occasionally) until the sugar melts and turns golden brown.

• Quickly pour the caramel into your pudding mold(s) or ramekins. Tilt to coat the bottom evenly.

• Set aside to cool and harden.

2. Make the Custard:

• In a bowl, whisk the eggs gently (do not overbeat to avoid bubbles).

• Add sugar and mix until combined.

• Warm the milk (don’t boil), then slowly add it into the egg mixture while stirring.

• Stir in vanilla extract if using.

3. Strain & Pour:

• Strain the custard mixture through a sieve to ensure a smooth texture.

• Pour over the hardened caramel in the mold(s).

4. Steam or Bake:

Option A: Steaming (Traditional)

• Cover the molds with foil.

• Place in a steamer over low heat for 25–35 minutes, or until set (a knife inserted should come out clean).

• Avoid high heat to prevent curdling.

Option B: Baking (Flan Style)

• Preheat oven to 325°F (160°C).

• Place molds in a baking dish. Fill the dish with hot water (water bath) halfway up the sides of the molds.

• Bake for 40–50 minutes until the pudding is set.

5. Cool & Serve:

• Let the pudding cool to room temperature, then refrigerate for at least 2 hours.

• To serve, run a knife around the edges and invert onto a plate. The caramel will flow over the pudding beautifully.