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Creamy Custard Pudding Recipe

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4 from 9 reviews

This Creamy Custard Pudding recipe delivers a smooth, velvety dessert featuring a rich caramel sauce and infused with warm vanilla bean flavor. Baked gently in a water bath, these custards achieve a perfect delicate texture that is both luscious and comforting, ideal for an elegant dessert or a special treat.

Ingredients

Caramel

  • ½ cup (100g) of sugar
  • 1 ½ tablespoon (22g) of water
  • 2 tablespoons (30g) of hot water

Custard

  • 4 pcs (65g) of egg yolk
  • ⅓ cup (67g) of sugar
  • 1 cup (237g) of milk
  • 1 cup (237g) of heavy cream
  • ½ vanilla bean

Instructions

  1. Preheat Oven and Prepare Jars: Preheat your oven to 300℉ (150℃) and prepare glass jars or ramekins for baking the custard.
  2. Make the Caramel: In a small deep saucepan, combine ½ cup sugar and 1 ½ tablespoons water over medium-low heat. Stir occasionally or gently shake the pan until the mixture melts and turns a dark caramel color. Remove from heat promptly to avoid overcooking.
  3. Add Hot Water to Caramel: Carefully pour 2 tablespoons of hot water into the caramel while stirring. Immediately pour about 2 tablespoons of this caramel into each jar, tilting the jars to coat the insides evenly.
  4. Prepare the Milk Mixture: In a medium saucepan, combine 1 cup milk and 1 cup heavy cream. Slice open the ½ vanilla bean, scrape out the seeds and add both seeds and pod to the milk mixture. Heat gently to about 140℉ (60℃).
  5. Mix Egg Yolks and Sugar: While the milk heats, lightly beat 4 egg yolks and ⅓ cup sugar in a large bowl until combined.
  6. Combine Milk and Egg Mixture: Gradually pour the warm milk mixture into the egg yolks and sugar while whisking gently to temper the eggs.
  7. Strain the Custard: Strain the combined mixture through a fine mesh strainer to remove any solids and discard the vanilla pod. Skim off bubbles from the surface of the custard.
  8. Fill Jars: Pour the prepared custard mixture evenly into the caramel-lined jars or ramekins.
  9. Prepare Water Bath: Place jars in a deep baking pan. Carefully pour hot water into the pan around the jars until it reaches about 1.5 inches (4 cm) up the sides of the jars.
  10. Bake Covered: Cover the baking pan tightly with aluminum foil and bake for 20 to 25 minutes. Check doneness by gently jiggling the jars; the custard should be set around the edges and slightly wobbly in the center but not liquid.
  11. Cool and Chill: Remove jars from the water bath and place on a wire rack. Let cool for 30 minutes at room temperature, then refrigerate for at least 2 hours or overnight until fully chilled and set.

Notes

  • Be cautious when making caramel as it can burn quickly; remove from heat as soon as it reaches a deep amber color.
  • Use a water bath to ensure gentle, even heating for creamy, smooth custard texture.
  • Skimming bubbles from the custard surface helps achieve a silky smooth finish.
  • Chilling the custard overnight improves flavor and texture.
  • You can substitute vanilla bean with 1 teaspoon of high-quality vanilla extract if unavailable.

Find it online: https://bitezly.com/creamy-custard-pudding-recipe/