How to Make Danish Caramel Pudding - Karamelbudding

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and still creamy.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

Combine 1 cup of sugar and 1/4 cup of water in a saucepan over medium heat.

Stir until sugar dissolves and mixture boils.

Cook until caramel turns golden brown, about 5-7 minutes.

Remove from heat and carefully pour into a pudding mold, tilting to coat the bottom.

In a separate pot, heat 2 cups of light cream over low heat until warm.

Whisk 4 eggs, 1 egg yolk, 1 tablespoon of sugar, and 1 tablespoon of vanilla extract in a bowl until smooth.

Slowly pour warm cream mixture into the egg mixture, whisking continuously.

Pour the custard mixture over the caramel in the mold.

Place the mold in a larger baking dish and fill with hot water halfway up the sides.

Bake in a preheated oven at 160°C (320°F) for 45-50 minutes until set.

Remove from oven and let cool to room temperature.

Chill in the refrigerator for at least 4 hours before serving.

Invert onto a serving plate to reveal the caramel topping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens