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Prep: 20 minutes
Bake/Steam: 40–50 minutes
Chill: 3 hours
Servings: 6
🍳 Equipment
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Heatproof pudding mold or cake pan
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Saucepan
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Mixing bowl & whisk
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Baking tray (for water bath)
🥘 Ingredients
Caramel Layer
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½ cup sugar
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2 tbsp water
Custard
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2 cups whole milk
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½ cup heavy cream (for extra richness)
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4 large eggs
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½ cup sugar
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1½ tsp vanilla extract
👩🍳 Instructions
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Make the caramel
Heat sugar + water in a saucepan over medium heat.
Cook without stirring until deep golden brown.
Immediately pour into mold and swirl to coat bottom. Set aside. -
Prepare custard
Warm milk and cream until just hot (not boiling). -
Mix eggs
In a bowl, whisk eggs and sugar gently (don’t foam).
Slowly pour in warm milk while whisking.
Stir in vanilla. -
Strain for silkiness (secret step)
Pour mixture through a strainer into the caramel-lined mold. -
Bake in water bath
Place mold in a tray, add hot water halfway up sides.
Bake at 170°C / 340°F for 45–50 minutes until just set.(OR steam covered for ~40 minutes.)
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Chill completely
Cool, then refrigerate at least 3 hours. -
Unmold & serve
Run knife around edge, flip onto plate — caramel sauce will flow over.
🍽️ Nutrition (approx per serving)
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Calories: 260
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Protein: 7g
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Carbs: 32g
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Fat: 11g
⭐ Secrets for ULTRA-Rich Bakery-Style Pudding
✔ Straining = perfectly smooth texture
✔ Don’t overbake → center should jiggle slightly
✔ Chill overnight for best flavor
✔ Add extra cream for luxury restaurant taste