![](https://gladkokken.imgix.net/Karamellpudding-8.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=560&q=60&w=700&s=c6a9dc7e60b0cfe3a33121bc935fbfb3 700w, https://gladkokken.imgix.net/Karamellpudding-8.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=640&q=60&w=800&s=a7b04be852c7fc624219d827c25e6f0f 800w, https://gladkokken.imgix.net/Karamellpudding-8.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=720&q=60&w=900&s=c50a66a32a81605208fd2ec64fd4d8cc 900w, https://gladkokken.imgix.net/Karamellpudding-8.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=800&q=60&w=1000&s=99227fb44f350932095ecfbc7da0cb28 1000w, https://gladkokken.imgix.net/Karamellpudding-8.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=880&q=60&w=1100&s=174cdb61c0a522b06fd8cea49840aff4 1100w, https://gladkokken.imgix.net/Karamellpudding-8.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=960&q=60&w=1200&s=d4d0122552c4bd565a1ef3c7458d0bcb 1200w, https://gladkokken.imgix.net/Karamellpudding-8.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1040&q=60&w=1300&s=4f61db888ebba9cfe6433b35cecde4d1 1300w, https://gladkokken.imgix.net/Karamellpudding-8.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1120&q=60&w=1400&s=052fc04d420eafa1f7e45f55923413ff 1400w, https://gladkokken.imgix.net/Karamellpudding-8.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1200&q=60&w=1500&s=2e304af40f430234de80a38504e80927 1500w, https://gladkokken.imgix.net/Karamellpudding-8.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1280&q=60&w=1600&s=1458b5b5959e4f6cd9871acde1bbab49 1600w, https://gladkokken.imgix.net/Karamellpudding-8.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1360&q=60&w=1700&s=97f55c8e0587c7a8d8caf27b831b9d77 1700w, https://gladkokken.imgix.net/Karamellpudding-8.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1440&q=60&w=1800&s=9dd356aff89b288ddf714df618d085f9 1800w)
Homemade Caramel Pudding - made in portions and perfect for parties!
Everyone gets their own caramel pudding!!
Ingredients
- 2,5 dl sugar to caramel
- 5 dl water to caramel
- 4 dl whipped cream
- 4 dl h-milk
- 4 tbsp sugar
- 1 pcs vanilla pod
- 7 pcs egg
Caramel pudding is a very popular dessert in Norway and especially during holidays. I make them in portion sizes so everyone gets theirs. This recipe is incredibly good! When you turn the caramel pudding over, the delicious caramel flows out and becomes a delicious sauce.
Step 1
Start by finding the molds you will use to make the pudding and grease with a little butter. Find a heavy-bottomed saucepan and add water and sugar to make caramel. Put on medium heat and let it boil. When the water boils away, the sugar starts to turn brown. DO NOT stir when making caramel as it will crystallize. When the sugar has turned golden brown, quickly spread it over each mold.
![Karamellpudding 4](https://gladkokken.imgix.net/Karamellpudding-4.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=4539146b8816059a2f73c69bb66ee3b2)
![Karamellpudding 5](https://gladkokken.imgix.net/Karamellpudding-5.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=579d04e1071b7cbfb2be41721b295986)
Step 2
Heat the cream, milk, sugar and vanilla bean in a saucepan. I split the vanilla bean in half and scrape out all the seeds. Heat to just below boiling point. Beat the eggs together in a bowl. Strain the cream mixture and pour little by little together with the eggs.
![Karamellpudding 2](https://gladkokken.imgix.net/Karamellpudding-2.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=740391cc6b8dd95942030d9690b30dc0)
![Karamellpudding 3](https://gladkokken.imgix.net/Karamellpudding-3.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=c28a93754c6433c63fc607988be3a832)
Step 3
Now spread the cream mixture over each mold. Place the molds on a rimmed baking tray. Turn the oven to 110 degrees hot air. Insert the tray with the molds and pour boiling water until it covers 2/3 of the portion molds. This is called frying in a water bath. Now they should be allowed to roast for about 1 hour and 30 minutes, depending on the size of the baking tray. When the pudding has become firmer and has a slightly "dissolving" shape, they are ready. Take the tray out and take out the moulds. Leave them outside for 20 minutes before moving them to the fridge. Here they must stand for a minimum of 2 hours, but preferably overnight.
![Karamellpudding 7](https://gladkokken.imgix.net/Karamellpudding-7.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=8aa84b8fc234ad3425ba10e3294f1896)
Step 4
Take them out of the fridge 30 minutes before serving. Run a sharp knife along the edge and quickly turn it over onto a plate. Then you get a perfect portion of caramel pudding and the sauce overflows. Good luck.
![Karamellpudding 10](https://gladkokken.imgix.net/Karamellpudding-10.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=28e6f918e01b71a3827084581d1159a9)