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Caramel pudding cream

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Caramel pudding cream:

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the secret to making it perfect! .


70g (1/3 cup) sugar
20 ml (1 1/3 tbsp.) water 15ml hot water
4 eggs
2 egg yolks
70g (20g+50g) sugar
420 ml (1 3/4 cups) milk
1 teaspoon vanilla extract 100 ml (1/2 cup) heavy cream
5 g (1 1/4 tsp) sugar
1/2 teaspoon vanilla extract .


In a saucepan add sugar and water, once caramelized add hotter the water. Transfer to the mold and let cool.

In another pan, add the sugar, milk and vanilla extract, mix until dissolved. In another bowl, mix the eggs with the egg yolks and sugar.

Pour in the cooled milk. Strain it and transfer it to the pan.

Cover with aluminum foil and cook in 150°C (300°F) water for 50 minutes.

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