Creme Caramel Pudding – Easy Homemade

Ready in

150 mins

Cuisine

Dessert · Sri Lankan

Prep Time

15 min

Cook Time

30 min

Serving

3 Puddings

Difficulty

Easy

Calories / Serving

~450 kcal
Recipe by Easy Homemade Cakes on YouTube
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Measurements
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All Ingredients

For the Caramel

All Ingredients

For the Pudding

All Ingredients

Equipment

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare the Caramel

    Add 75g of sugar to a saucepan. Optionally, add 2-3 tablespoons of water. Heat gently without stirring until the sugar melts and to a rich amber color. Be careful not to burn it.

  2. Pour Caramel into Molds

    Immediately pour the hot caramel into three greased 225ml baking pots. Swirl gently to coat the bottom. Let it set while preparing the pudding mixture.

  3. Prepare the Pudding Mixture

    In a separate bowl, crack 4 eggs. Add 100g of sugar. thoroughly until the sugar dissolves and the mixture is light and frothy.

  4. Add Milk and Vanilla

    Gradually add 480ml of lukewarm fresh milk to the egg mixture while continuing to . Add 1 teaspoon of vanilla extract (optional) and mix well.

  5. Strain the Mixture

    Pour the pudding mixture through a fine-mesh sieve into a measuring cup or another bowl to remove any egg chalazae or undissolved sugar, ensuring a smooth custard.

  6. Assemble for Baking

    Place the caramel-lined baking pots into a larger baking tray. Carefully pour the strained pudding mixture into each pot, filling them almost to the top.

  7. Bake in a Water Bath

    Cover each pot tightly with aluminum foil. Pour hot water into the larger baking tray, reaching about halfway up the sides of the pudding pots. Bake in a preheated oven at 175°C (350°F) for approximately .

  8. Check Doneness and Chill

    After baking, insert a skewer into the center of a pudding; it should come out clean. Remove the pots from the water bath and let them cool. Once cooled, cover them with plastic wrap and refrigerate for , or until completely set.

  9. Unmold and Serve

    Once chilled, use a thin knife or spatula to gently loosen the edges of the pudding from the mold. Place a serving plate over the top of the mold and invert it. Give it a gentle tap, and the pudding should slide out, with the caramel sauce flowing over it. Serve immediately and enjoy!

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 3 swaps

  • No Egg?

    • 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
    • 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
    • 1/4 cup silken tofu, blended — Per egg.

  • No Milk?

    • Unsweetened almond / soy / oat milk (1:1)
    • 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)

  • No Vanilla extract?

    • Maple syrup (1:1)
    • Vanilla bean: 1 inch scraped (per 1 tsp extract)
AllergensThis recipe contains dairy and eggs.
DairyEggs

Plan Ahead

Complete this step earlier to save time later.

  • Check Doneness and Chill1 hour

    After baking, insert a skewer into the center of a pudding; it should come out clean. Remove the pots from the water bath and let them cool. Once cooled, cover them with plastic wrap and refrigerate for 1-2 hours, or until completely set.

    View Step 8

Storage & Leftovers

Keep your leftovers fresh and ready to enjoy.

  • RefrigerateAt least 2 hours

    Refrigerate for at least 1-2 hours to allow the pudding to set properly.

  • RefrigerateUp to 2 hours

    Once cooled, cover them with plastic wrap and refrigerate for 1-2 hours, or until completely set.

Variations

Simple ways to adapt this recipe.

  • You can steam the puddingsPreparation tip

    You can steam the puddings instead of baking them in an oven.

  • Adjust the amount of vanillaCustomise

    Adjust the amount of vanilla extract or add other flavorings like cardamom or coffee.

Helpful Tips

Small details that can improve the final result.

  • Cooking tipDo Not Stir the Caramel

    Do not stir the caramel while it's cooking to prevent crystallization.

  • Cooking tipBake in a Water Bath

    Bake in a water bath for even cooking and a smooth texture.

  • TipRefrigerate for at Least 1

    2 hours to allow the pudding to set properly.

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