M i n d f u l c o o k i n g  

Caramel Egg Pudding 

1-1/2 cups sugar, divided 
6 large eggs 
3 cups whole milk 
2 teaspoons vanilla extract 
1. In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. ramekins, tilting to coat bottom of cup; let it stand for 10 minutes. 
2. In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar. 
3. Place the cups in a baking pans. Pour boiling water in pans to a depth of 1 inch . Bake at 175C for 40-45 minutes or until a knife inserted in the center comes out clean. Remove from pans to cool on wire racks. 
4. To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled. 
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