John Myers
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Vanilla Caramel Pudding
The perfect vanilla caramel pudding recipe with a picture and simple step-by-step instructions.
For the caramel
- 100 g Sugar
- 4 El Water
For the pudding
- 80 g Sugar
- 4 Eggs
- 375 ml Milk
- 1 Bourbon vanilla sugar
- Reduce the sugar and water in a non-stick pan until it turns light brown. Spread this mixture on 6 casserole dishes (approx. 8 cm in diameter). I usually use 4 tins with caramel and a small rectangular casserole dish without caramel. But everyone can determine that individually! Preheat the oven to 150 ° C (top / bottom heat).
- Mix the sugar, vanilla sugar and eggs until frothy. Then admit me and whisk again for 3 minutes. Pour the mixture into the molds.
- Fill a high baking sheet with approx. 2 liters of water, place the filled molds in it and let it set at the said 150 ° C for approx. 60 minutes. Poke in with a kebab skewer and if nothing sticks, the pudding is ready!
- It is best to enjoy it while still warm! Bon appetit then!
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