Caramel Pudding (Karamellpudding)

By • November 6, 2012 • 0 Comments



Author Notes: Several years ago we hosted an exchange student from Norway for the year. Maren is a delight and she shared some family recipes with us. At Christmas, we had a party with many of the traditional foods she would eat at home in Norway. My favorite dessert from the evening was karamellpudding, or caramel pudding. Custard is a weakness of mine that I happily embrace! Maren’s family serves this dessert on Christmas evening. It’s a flan-like pudding with a smooth, silky texture and lightly sweet flavor. Vanilla shines here! It needs to be prepared the day before to have time to chill overnight. Serve it with whipped cream and some fresh berries. BlueKaleRoad

Serves 4-6

  • 1/2 cup plus 1 tablespoon sugar, divided
  • 2 1/2 cups whole milk
  • 4 eggs
  • 1 teaspoon your best quality vanilla
  • Whipped cream and berries for serving
  1. Preheat the oven to 250 degrees. Pour 1/2 cup sugar into a loaf pan and place it on the stove top over low to medium heat until it melts and turns light golden brown. Watch it closely so it doesn’t burn. When melted, tip the pan to swirl it around and cover the bottom. Wear oven mitts and be very careful. Set the pan aside. The sugar will harden and possibly crack.
  2. In a medium sauce pan, stir together the milk and 1 tablespoon sugar. Heat it over medium high heat to just a boil. Remove from heat and set aside to cool.
  3. Whisk the eggs and vanilla together. When the milk mixture has cooled, whisk the eggs and vanilla in. Pour it into the loaf pan and set the pan in a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the loaf tin. Bake for about 2 1/2 hours, until the pudding is set.
  4. Remove the pan from the water bath and let cool. Cover and chill overnight. When ready to serve, run a knife around the edge carefully to loosen the pudding. You can set the bottom of the pan in some warm water if needed to loosen the bottom. Place a serving platter (one with a lip or that is wide enough for the sugary syrup that will come out) over the loaf pan and flip to unmold it. Serve with whipped cream.
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