Homemade caramel pudding - perhaps Norway's most popular dessert.
It is not without reason that caramel pudding is one of the most popular desserts in Norway. Many people make this all year round, but at Christmas time there are many who have this as a tradition.
Ingredients
- 2,5 dl sugar for caramel
- 0,5 dl water for caramel
- 5 dl whipping cream
- 5 dl whole milk
- 4 tbsp sugar
- 1 pcs vanilla bean
- 8 pcs egg
Making a good caramel pudding yourself is actually quite simple and the taste is in a completely different class than the bad options you get to buy ready-made. I have made an instructional video for this dessert. If you follow this recipe and watch the video, I guarantee that you will be able to make a fantastic home-made caramel pudding. There are some tricks to get the best result and I will of course share that with you.
Step 1
The caramel: Start by making the caramel. Add 2.5 dl sugar together with the water to the caramel and cook on a little over medium heat (I use 6 on a scale from 1-9). When you use water in the sugar, it is easier to make caramel. Let the sugar boil and just shake the pan a little now and then. It is important to get a well-browned caramel, but it should not be burnt. So when it has a good golden color, turn off the heat and pour it into a greased pan. This has to go pretty fast for the sugar to harden quickly. When this is done, set the pan with the caramel aside.
Step 2
The cream mixture: Start by finding a pan and add cream, milk, sugar. Divide the vanilla bean in half as shown in the video and scrape out the contents. Put both the bean and the seeds in the cream mixture. Heat on medium heat until it starts to simmer. Let simmer for 2 minutes. When the cream mixture heats up, take 8 eggs in a bowl and whisk together lightly. When the cream mixture is done, strain it little by little with the eggs. Do not add too much hot cream to the eggs until you have whipped. Once you have the whole cream mixture, mix gently.
Step 3
Now you carefully pour the mixture into the pan that already has the caramel in the bottom. Leave it for 15 minutes before putting it in the oven. This means that you get smaller bubbles and a better consistency. Preheat the oven to 110 degrees hot air or 120 degrees normal and insert a baking tin. Carefully move the bread tin into the oven and into the tin. Pour on boiling water until you cover 1/3 - 1/2 part of the bread tin. Close the door and let stand for 1 hour and 45 minutes to 2 hours. It may vary slightly from oven to oven. Check carefully when the time approaches that the pudding has a trembling and slightly firmer consistency. Take out the pan and leave it on the kitchen bench for 20 minutes before moving it into the fridge. Leave overnight or minimum 2 hours. Carefully cut with a knife along the edge and place the pan you want to serve it on top. Turn with a determined and quick motion. The caramel pudding should come off nicely from the pan and the delicious caramel sauce flows nicely over the pudding.
Serve with a little whipped cream, but I like it best just the way it is. Good luck and enjoy a delicious classic Norwegian dessert.
In this video you see how I make caramel pudding.