Creamy Caramel Pudding Recipe

Indulge in the rich sweetness of this homemade caramel pudding. With its velvety texture and luscious caramel flavor, it’s sure to become a favorite dessert for any occasion.


  • 1 cup granulated sugar
  • 1/4 cup water
  • 2 cups whole milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt


  1. Prepare Caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves.
  2. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Allow it to boil undisturbed until it reaches a deep amber color, swirling the pan occasionally to ensure even caramelization.
  3. Immediately pour the caramel into the bottom of your pudding mold or individual ramekins, swirling to coat the bottom evenly. Be careful as the caramel will be extremely hot.
  4. Prepare Custard: In a separate saucepan, heat the milk until it’s just about to boil, then remove it from the heat.
  5. In a mixing bowl, whisk together the eggs, vanilla extract, and salt until well combined.
  6. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
  7. Strain the custard mixture through a fine-mesh sieve into a pouring jug to remove any lumps.
  8. Bake: Preheat your oven to 325°F (160°C).
  9. Place the caramel-coated mold or ramekins into a deep baking dish. Carefully pour the custard mixture over the caramel.
  10. Create a water bath by adding hot water to the baking dish, making sure it comes halfway up the sides of the mold or ramekins.
  11. Bake in the preheated oven for 45-50 minutes, or until the pudding is set around the edges but still slightly wobbly in the center.
  12. Chill: Remove the pudding from the oven and let it cool to room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
  13. Serve: To serve, run a knife around the edges of the pudding to loosen it from the mold. Place a serving plate on top of the mold, then quickly invert it to release the pudding onto the plate, allowing the caramel to flow over the top.
  14. Serve slices of the caramel pudding chilled, and enjoy the creamy, decadent goodness!

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