Creamy Caramel Pudding

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Of course! Creamy Caramel Pudding, also known as Flan or Crème Caramel, is a classic and elegant dessert. It’s a beautiful combination of a clear, bittersweet caramel sauce and a silky-smooth, rich custard.

Here is a detailed recipe and guide to help you make the perfect pudding every time.

The Secret to Success: Gentle Cooking

The key to a creamy (not rubbery or bubbly) pudding is low and slow cooking. You want to gently coagulate the egg proteins without curdling them. This is achieved by baking the custard in a water bath.

Classic Creamy Caramel Pudding (Flan)

This recipe yields one 9-inch round pudding (or 6-8 individual ramekins).

Ingredients

For the Caramel:

· 1 cup (200g) granulated sugar
· 1/4 cup (60ml) water
· A squeeze of fresh lemon juice (optional, prevents crystallization)

For the Custard:

· 4 large eggs
· 1 can (14 oz / 397g) sweetened condensed milk
· 1 can (12 oz / 354ml) evaporated milk (or 1 ½ cups whole milk)
· 1 teaspoon pure vanilla extract
· A pinch of salt

Equipment

· 9-inch round cake pan or a loaf pan (for one large pudding) OR 6-8 oven-safe ramekins
· A larger roasting pan for the water bath
· Fine-mesh sieve (for extra smoothness)
· Kitchen towel or silicone trivet (to prevent the mold from sliding)

Step-by-Step Instructions

Part 1: Making the Caramel

  1. Prepare Your Mold: Have your clean, dry cake pan or ramekins ready near the stove.
  2. Combine and Dissolve: In a heavy-bottomed saucepan, combine the sugar, water, and lemon juice (if using). Stir over medium heat just until the sugar dissolves.
  3. Cook Without Stirring: Once the sugar dissolves, stop stirring. You can swirl the pan gently if you see uneven coloring. Brush down any sugar crystals on the sides of the pan with a wet pastry brush.
  4. Watch Closely: The syrup will bubble and slowly change color from clear to a light straw, then to a deep golden amber. This can take 5-10 minutes. Do not walk away! It can burn in an instant.
  5. Pour Immediately: As soon as the caramel reaches a rich, deep amber color (like the color of a penny), immediately remove it from the heat and carefully pour it into the bottom of your cake pan, swirling to coat the bottom evenly. Work quickly as the caramel sets fast! Set the pan aside to let the caramel harden.

Part 2: Making the Custard

  1. Preheat Oven: Preheat your oven to 325°F (160°C).
  2. Whisk Eggs: In a large bowl, gently whisk the eggs until just combined. Do not whip until frothy. We want to avoid creating air bubbles.
  3. Combine Milks and Flavor: Whisk in the sweetened condensed milk, evaporated milk, vanilla extract, and salt until the mixture is smooth and homogenous.
  4. Strain (Crucial Step!): Pour the custard mixture through a fine-mesh sieve into another bowl or a large measuring jug. This removes any stringy bits of egg and ensures a perfectly silky texture.
  5. Pour Over Caramel: Slowly pour the strained custard over the hardened caramel in your prepared pan.

Part 3: Baking in a Water Bath (Bain-Marie)

  1. Create the Bath: Place your caramel-coated pan inside the larger roasting pan. Bring a kettle of water to a boil.
  2. Add Hot Water: Carefully pour the hot water into the roasting pan until it comes about halfway up the sides of the custard pan.
  3. Bake: Carefully transfer the whole setup to the preheated oven.
    · For one large pudding: Bake for 50-65 minutes.
    · For individual ramekins: Bake for 35-45 minutes.
  4. Check for Doneness: The custard is done when the edges are set but the center still has a slight jiggle—like Jell-O—when you gently shake the pan. A knife inserted near the center should come out clean. Overbaking will cause it to be rubbery.

Part 4: Chilling and Unmolding

  1. Cool: Carefully remove the custard pan from the water bath and let it cool completely on a wire rack.
  2. Chill: Once cool, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This is essential for the flavors to meld and the custard to set fully.
  3. The Grand Finale – Unmolding: To serve, run a thin, sharp knife around the edge of the custard to loosen it. Place your serving plate upside-down over the pan. Holding the plate and pan together firmly, quickly and confidently flip them over. The pudding should slide out with a satisfying “shloop,” surrounded by a beautiful pool of liquid caramel.

Tips & Variations

· Coffee Flan: Add 1-2 teaspoons of instant espresso powder to the custard mixture.
· Coconut Flan: Substitute the evaporated milk with coconut milk.
· Orange Flan: Add 1-2 tablespoons of orange liqueur (like Grand Marnier) or orange zest to the custard.
· Troubleshooting:
· Bubbles in Custard: You whisked the eggs too vigorously or didn’t strain the mixture.
· Grainy Texture: The custard was baked at too high a temperature or without a water bath.
· Caramel is Stuck: Place the bottom of the pan in a shallow dish of warm water for a minute to melt the caramel slightly, then try unmolding again.

Enjoy your incredibly creamy, homemade caramel pudding! It’s a dessert that’s sure to impress.

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