My Grandma Caramel Pudding Recipe (Fluffy and Silky)

Caramel Pudding Recipe: There’s something truly magical about caramel pudding. It’s not just a dessert; it’s a warm hug in a bowl. That moment when your spoon cracks through the glossy caramel top into the creamy, vanilla-infused custard underneath is pure joy. This is my go-to recipe, passed down and perfected. It’s surprisingly simple and always, always impressive.

Required Ingredients

For the Caramel:

• Granulated Sugar
• Water

For the Pudding/Custard:

• Eggs
• Egg yolks
• Granulated Sugar
• Vanilla Extract
• Whole milk, warmed (not boiling)
• Salt

Step By Step Direction

Step 1. Make the Caramel: Melt sugar and water in a pan until it turns a deep amber color. Carefully pour it into your baking dish to create the first sweet layer.

Step 2. Mix the Custard Base: Gently warm the milk. In a separate bowl, whisk the eggs, sugar, and vanilla until they’re smooth and pale yellow.

Step 3. Combine & Strain: Slowly whisk the warm milk into the egg mixture. For an extra-silky pudding, pour this through a sieve into your caramel-lined dish.

Step 4. Bake Gently: Place the dish in a pan of hot water and bake until the edges are set but the center still has a gentle jiggle.

Step 5. Chill & Flip: Let it cool, then refrigerate for a few hours until firm. To serve, run a knife around the edge and flip it onto a plate for a beautiful, saucy reveal

Nutrition Facts (per serving)

“The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.“

Final Thought

This caramel pudding is a timeless classic for a reason. It proves that the most satisfying desserts don’t need fancy ingredients, just a little patience and care. The rich, bittersweet caramel paired with the cool, silky custard is a combination you’ll want to make again and again.

Also Read: Homemade Lotus Biscoff Cheesecake Recipe (No Bake)

FAQ’S (Frequently Asked Question)

Ravi Sharma

Caramel Pudding

A creamy, baked custard dessert with a layer of liquid caramel on top. It's silky, sweet, and famously wobbly, often turned upside down to serve.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Cool Time 2 hours hrs

Total Time 3 hours hrs

Servings: 6 people

Course: Dessert

Cuisine: French

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Caramel

• 1 cup granulated sugar
• 1/4 cup water

For the Pudding/Custard

• 3 large eggs
• 2 large egg yolks this is the secret for extra creaminess!
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 ½ cups whole milk warmed (not boiling)
• A pinch of salt

Method

 

Create the Caramel Layer

1. In a heavy-bottomed saucepan, combine the 1 cup of sugar and water. Gently swirl the pan over medium heat until the sugar dissolves. Once it starts boiling, stop swirling! Let it bubble away until it turns a beautiful golden-amber color. This takes about 8-10 minutes. Please be careful, melted sugar is extremely hot. Immediately pour the hot caramel into a 8-inch round baking dish or 6 ramekins, tilting to coat the bottom evenly. Set aside to harden.
   1 cup granulated sugar, 1/4 cup water
   

Warm the Milk

1. While the caramel sets, gently warm the milk in a saucepan or the microwave until it’s just steaming. You don’t want it boiling, just hot to the touch.
   2 ½ cups whole milk
   

Whisk the Eggs & Sugar

1. In a large bowl, whisk the whole eggs, egg yolks, and the remaining 1/2 cup of sugar together until the mixture is pale yellow and slightly fluffy. Whisk in the vanilla extract and pinch of salt.
   3 large eggs, 2 large egg yolks, 1/2 cup granulated sugar, 2 teaspoons pure vanilla extract, A pinch of salt
   

Combine Gently

1. Slowly pour the warm milk into the egg mixture, whisking constantly. We do this slowly to prevent the hot milk from scrambling the eggs. You should have a smooth, thin custard.
   

Bake in a Water Bath

1. Place your caramel-coated dish (or ramekins) in a large roasting pan. Strain the custard mixture through a fine-mesh sieve into the dish—this catches any bits of egg for the silkiest texture. Pour hot water into the roasting pan until it comes about halfway up the sides of your pudding dish. This “bain-marie” ensures gentle, even cooking.
   

Bake, Cool, and Chill

1. Carefully transfer the pan to a preheated oven at 325°F (160°C). Bake for 40-50 minutes, or until the custard is set around the edges but still has a slight jiggle in the center. Remove from the oven and the water bath. Let it cool completely on a wire rack before covering and refrigerating for at least 2 hours, but preferably overnight.
   

Notes

The most important step for a smooth pudding is straining the custard before baking. It makes all the difference. Also, don’t be afraid of the caramel! It might feel intimidating the first time, but watching the clear syrup transform into deep amber gold is one of the most rewarding parts of cooking. Enjoy every step.

Ravi Sharma

My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.