How do you make caramel pudding?

Caramel Pudding Recipe

This recipe makes a classic, silky smooth caramel pudding.

Ingredients:

* For the Caramel:

* 1 cup granulated sugar

* 1/4 cup water

* 1/4 cup boiling water

* For the Pudding:

* 4 large egg yolks

* 1/2 cup granulated sugar

* 1/4 teaspoon salt

* 2 cups whole milk

* 1 teaspoon vanilla extract

Instructions:

1. Make the Caramel:

* In a medium saucepan, combine the sugar and 1/4 cup water.

* Cook over medium heat, stirring occasionally. Do not stir constantly, as this can cause the sugar to crystallize.

* As the sugar melts, it will turn a light golden color. Continue cooking, swirling the pan occasionally, until the sugar becomes a deep amber color.

* Immediately pour in the 1/4 cup boiling water. The caramel will bubble and splatter vigorously, so be careful!

* Stir until the caramel is smooth and dissolved.

* Pour the caramel into the bottom of 6 individual ramekins or a 9x13 inch baking dish.

2. Make the Pudding:

* In a medium bowl, whisk together the egg yolks, sugar, and salt until light and frothy.

* In a separate saucepan, heat the milk until it is simmering.

* Slowly whisk the hot milk into the egg yolk mixture.

* Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the pudding thickens and coats the back of a spoon (about 5-7 minutes). Do not boil.

* Remove from heat and stir in the vanilla extract.

* Pour the pudding over the caramel in the ramekins or baking dish.

3. Bake and Cool:

* Place the ramekins or baking dish in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the ramekins.

* Bake in a preheated 350 degree F (175 degree C) oven for 30-40 minutes, or until the pudding is set.

* Remove from the oven and let cool completely.

* Once cool, you can refrigerate the pudding for several hours to allow it to fully set.

To Serve:

* Carefully run a thin knife around the edge of the pudding to loosen it from the ramekin.

* Invert the ramekin onto a plate and the pudding should slide out.

* If you're using a baking dish, simply slice the pudding and serve.

Tips:

* To prevent sugar crystals from forming, make sure your saucepan and sugar are dry before you begin cooking.

* Be careful when pouring the boiling water into the hot caramel. It will splatter!

* Don't overcook the pudding, or it will become rubbery. It should be set, but still slightly wobbly in the center.

* For an extra decadent caramel topping, you can drizzle some melted caramel over the cooled pudding.

Enjoy!