Everyone gets their own caramel pudding!!
- 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.
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.
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.
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.
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.