Ingredients:
3 large eggs
2 tablespoons cornstarch
2 cups whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
1/4 cup water
1 cup granulated sugar (for caramel)
Instructions:
In a medium saucepan, heat the whole milk over medium heat until it’s warm but not boiling. Remove from heat and set aside.
In a separate bowl, whisk together the sugar, eggs, cornstarch, vanilla extract, and salt until well combined.
Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat.
To make the caramel, in a small saucepan, heat the water and sugar over medium-high heat. Swirl the pan occasionally, but do not stir, until the sugar melts and turns a deep golden color, about 5-7 minutes.
Immediately pour the caramel into the bottom of individual ramekins or a large baking dish, swirling to coat the bottom evenly.
Carefully pour the pudding mixture over the caramel layer in the ramekins or baking dish.
Place the ramekins or baking dish in a larger baking pan and add enough hot water to the larger pan to reach halfway up the sides of the ramekins or baking dish.
Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the pudding is set but still slightly jiggly in the center
“Indulge in nostalgia with our Golden Caramel Bakery Pudding recipe. Silky smooth texture, rich flavors, and a fancy caramel topping make this dessert a family favorite. Follow our step-by-step instructions for a decadent treat that brings back cherished memories of carefree days.”