One Bowl Caramel Pudding
My family loves eating this caramel pudding from a single bowl instead of ramekins because it makes it more 'share-able' and it's also easier to double the recipe without having to use several bowls.
One Bowl Caramel Pudding
My family loves eating this caramel pudding from a single bowl instead of ramekins because it makes it more 'share-able' and it's also easier to double the recipe without having to use several bowls.
Cooking Instructions
- 1
Melt sugar in a dry pan over a low heat till it turns golden. Pour the caramel into an oven-proof medium sized bowl, tilt it to coat the base. Keep aside to allow the caramel to set for 10 minutes.
- 2
In a separate bowl, beat eggs, sugar, milk and vanilla until combined but not foamy. Strain mixture through a sieve to remove egg residue. Pour this mixture into the caramel bowl.
- 3
Place the bowl in a baking pan and pour boiling water to a depth of about 1 inch.
- 4
Preheat oven to 190°F Celsius/ 375°F Fahrenheit and bake for 35-45 minutes till a knife inserted comes clean.
- 5
Allow to cool, then refrigerate for about an hour before serving. To de-mould, run a knife around the edges and invert the bowl onto a plate.
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