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Caramel Pudding


[Ingredients]

  • 210g bottle Vahine caramel sauce

  • 150ml milk

  • 275ml single cream

  • 4 eggs

  • 40g soft brown sugar

  • 1/2tsp vanilla essence

[Steps]

  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.


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