Caramel puddings
Caramel puddings feature a rich, buttery caramel flavor in a smooth, custard-like base. This straightforward recipe combines butter, brown sugar, and eggs baked to a golden perfection.
Cook time 20 min
Prep time 10 min
Ingredients:
2 tbsp butter1/2 cup brown sugar
1 egg
2 tbsp all-purpose white wheat flour
2 tbsp self-raising flour
1/2 tsp vanilla extract
2 tbsp sugar
Caramel puddings are a sweet, delightful treat that combines the rich, buttery taste of caramel with the smooth texture of a custard-like dessert. Perfect for any occasion, these puddings are sure to impress your friends and family with their decadent flavor.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease 4 small ramekins or pudding cups with a little butter to ensure the puddings don’t stick.
- In a small saucepan, melt the 2 tablespoons of butter over low heat. Remove from heat once melted and allow it to cool slightly.
- In a medium mixing bowl, combine the melted butter with 1/2 cup of brown sugar. Stir until well combined.
- Crack the egg into the butter and sugar mixture. Beat well until fully incorporated and the mixture is smooth.
- Sift the 2 tablespoons of all-purpose flour and 2 tablespoons of self-raising flour into the mixture. Gently fold the flours into the batter until no lumps remain.
- Stir in the 1/2 teaspoon of vanilla extract. Mix until everything is well combined.
- Evenly distribute the pudding batter among the prepared ramekins.
- Sprinkle 2 tablespoons of sugar over the top of the batter in each ramekin. This will create a caramelized top as the puddings bake.
- Place the ramekins on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Remove the puddings from the oven and let them cool slightly before serving.
- Serve the caramel puddings warm, ideally on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Caramel puddings are the epitome of simple indulgence. By following these steps and tips, you'll create a dessert that not only tastes incredible but also has a flawless texture. Serve them warm or cold, and enjoy the rich, caramel goodness with your loved ones.
Caramel puddings FAQ:
Bake the caramel puddings in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Store leftover caramel puddings in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Yes, you can substitute brown sugar with light or dark brown sugar, though this will slightly change the flavor. Granulated sugar can be used for the sugar topping, but will not caramelize as well as brown sugar.
Use 4 small ramekins or pudding cups. Each should hold about 1/2 cup of batter to ensure even baking.
If you don’t have self-raising flour, you can substitute it with all-purpose flour and add 1/2 teaspoon of baking powder for each 2 tablespoons of flour.
Tips:
- Ensure all ingredients are at room temperature to allow for even mixing.
- To avoid lumps, sift the flours before adding them to the mixture.
- Gently fold in the flour to maintain a light texture in your puddings.
- For a deeper caramel flavor, opt for dark brown sugar.
- Use a water bath when baking to prevent the puddings from cracking and to ensure a creamy texture.
Nutrition per serving
4 ServingsCalories 270kcal
Protein 3.45g
Carbohydrates 45g
Fiber 0.45g
Sugar 36g
Fat 8g
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