top of page

Caramel Pudding


  • 210g bottle Vahine caramel sauce

  • 150ml milk

  • 275ml single cream

  • 4 eggs

  • 40g soft brown sugar

  • 1/2tsp vanilla essence


  1. Preheat oven 150degC.

  2. Pour caramel sauce into an 850ml ovenproof dish to cover the base or into individual small ovenproof dishes.

  3. Combine milk and cream in a saucepan and heat gently. Meanwhile, whisk eggs, sugar and vanilla essence together in a bowl. Pour in hot milk-cream and whisk well.

  4. Pour mixture into the ovenproof dish(es) and place dish(es) in a roasting tin. Pour enough water into the roasting tin such that the water level is 2/3 of the tin.

  5. Place in the oven centre rack and bake for 1hr. When creme caramel has cooled, chill in the fridge.

  6. To serve, slide a palatte knife around the dish and invert it out on a deep plate. Pour lots of caramel over.

bottom of page