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Creme Caramel | Custard Pudding

December 12, 2015 By Vidya Srinivasan 43 Comments

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Creme Caramel is a tasty pudding prepared with custard and caramel. Baked pudding makes a great party dessert.

Sometimes bloopers in kitchen become big hit, this is one such recipe. It all started because of my love for Crème Brûlée, french dessert. I envy food network for tempting me with many delicious recipes, this is one such deliciously evil indulgence. After watching it in TV I was so tempted to try at home. I ended up with this custard pudding, creme caramel.

I don’t have torch at home, I thought buying it for this dessert is waste of money.  I compromised myself telling its loaded with heavy cream and egg, rich in fat not good for health and my brûlée attempt was halted temporarily.

I went to Sam’s club and there they gave Crème Brûlée sample,  after tasting it again my heart started melting for it. My hubby told buy a pack if you want, but  I thought it is better if I make a small portion for us instead of buying from Sam’s, and he acknowledged.

We came home and my saver Google showed Alton’s Crème Brûlée recipe. Alton is my favorite chef, I love his “Cutthroat kitchen”. I prepared the dessert and refrigerated, initially I thought will broil the sugar syrup and enjoy the dessert.

My hubby sneak peeked into the kitchen and tasted a spoon of creme caramel and told he loved it. I said 5 minutes. He thought I am going to give him in 5 minutes, but I quickly prepared sugar syrup and turned my oven. He give me a plain look, I know the meaning of it 🙂 I decided to serve it as such, since it was not burnt the dessert couldn’t justify its name. I was totally confused to name the dish, Crème pudding, custard was in my mind, Google showed me Crème caramel in related link so I decided to give that name for this dish.

I told you eat now I will take pictures next day for my blog post and eat. My sweet tooth couldn’t justify my statement I attacked his portion and decided anyways I am not great in good photography but I don’t want to miss this from posting because of poor-lighting pictures.

I took quick picture and finished the dessert. Well it all happened 4 months back, yesterday I saw Crème Brûlée recipe in a food group and immediately started drafting this post. If you don’t eat eggs try similar Italian dessert without eggs, Panna Cotta

Checkout other pudding varieties in TMF,

Chocolate pudding

Nutella Avocado pudding

Butterscotch pudding

Eggless mango pudding 

Mango chai  pudding

Banana pudding

Apple rice pudding

Mango shrikand

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Crème Caramel / Cream Pudding / Custard Pudding

Preparation Time : 15 minutes Cooking time : 1 hour Refrigerating time : 3 hours minimum
5 from 1 vote
Print Pin Comment
Course: Dessert
Author: Vidya Srinivasan

Ingredients

  • Heavy Cream - 2 cup
  • Vanilla extract - 1/4 tsp
  • Sugar - 1/2 cup Adjust according to your sweetness
  • Egg yolk - 3 large egg
  • Hot water - 4 cups
  • Salt - Pinch

Instructions

  • Preheat the oven to 325 degrees Fahrenheit
  • In a sauce pan, on low- medium heat cook heavy cream and bring it boil. Switch off and let it cool for 15 minutes
  • In a wide bowl add egg yolk (separate the whites and discard, or use for some other purpose), vanilla extract, salt and 1/4 cup of sugar; whisk until it turns pale (lighten)
  • Add the room temperature heavy cream in small portions; stirring continuously
  • Pour the liquid (3/4 th quantity) into individual serving ramekins (bowl)
  • Take a large cake pan or roasting pan and fill it with hot water upto halfway up the sides of the pudding (Crème) ramekins. Place the ramekins into the pan and carefully place it into the preheated oven without any spilling
  • Bake for around 40 - 45 minutes till the pudding is set but center is bit trembling. Water in the cake pan will be piping hot so carefully rice the pan from the oven and gently take the pudding ramekins
  • Cool down and Refrigerate in fridge for at least 3 hours (I kept it for 7 hours)
  • Add 1 tbsp of water and remiaing sugar, prepare a thick caramel and pour it over the pudfing. Allow the creme brulee to sit for at least 5 minutes before serving
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Notes

  1. Vanilla bean can be used instead of vanilla extract
  2. Almond, rose any other extract can be used for flavouring
  3. Vanilla sugar, dates sugar or any other sugar can be used for sweetness
    Cool heavy cream before adding egg yolk to avoid curdling
  4. Flavours like coffee, tea, orange, lemon, berry etc. Can be added
  5. Sprinkle sugar and broil the pudding for 6-10 minutes, watching carefully for Crème Brûlée instead of Crème caramel
    Sprinkle sugar and torch can also be used
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Preparation Time : 15 minutes
Cooking time : 1 hour
Refrigerating time : 3 hours minimum

Ingredients

Heavy Cream – 2 cup

Vanilla extract – 1/4 tsp

Sugar – 1/2 cup (Adjust according to your sweetness)

Egg yolk – 3 large egg

Hot water – 4 cups

Salt – Pinch

Method:

  • Preheat the oven to 325 degrees Fahrenheit
  • In a sauce pan, on low- medium heat cook heavy cream and bring it boil. Switch off and let it cool for 15 minutes
  • In a wide bowl add egg yolk (separate the whites and discard, or use for some other purpose), vanilla extract, salt and 1/4 cup of sugar; whisk until it turns pale (lighten)
  • Add the room temperature heavy cream in small portions; stirring continuously

creamebrulee

  • Pour the liquid (3/4 th quantity) into individual serving ramekins (bowl) 
  • Take a large cake pan or roasting pan and fill it with hot water upto halfway up the sides of the pudding (Crème) ramekins. Place the ramekins into the pan and carefully place it into the preheated oven without any spilling
  • Bake for around 40 – 45 minutes till the pudding is set but center is bit trembling. Water in the cake pan will be piping hot so carefully rice the pan from the oven and gently take the pudding ramekins
  • Cool down and Refrigerate in fridge for at least 3 hours (I kept it for 7 hours)
  • Add 1 tbsp of water and remiaing sugar, prepare a thick caramel and pour it over the pudfing. Allow the creme brulee to sit for at least 5 minutes before serving

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Filed Under: Caramel recipe, Oven Recipes Tagged With: brulee, caramel, cream, creme, dessert, French, Tmf

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Comments

  1. Moumita Malla says

    December 12, 2015 at 02:36

    Delicious. .loved the recipe. ..can I get some

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:32

      I wish I could send you, thanku Moumita:-)

      Reply
  2. swapna says

    December 12, 2015 at 04:43

    Looks very tempting…

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:33

      Thanku Swaps:-)

      Reply
  3. malathi says

    December 12, 2015 at 05:30

    Looks so different 🙂

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:33

      Thanku Malathi:-)

      Reply
  4. Loretta says

    December 12, 2015 at 07:49

    My favorite dessert, I make it so often, your recipe looks wonderful!

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:33

      Thanku Loretta:-)

      Reply
  5. Suzanne says

    December 12, 2015 at 08:42

    Love custard, so smooth and creamy. Looks fantastic.

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:34

      Thanku Suzanne:-)

      Reply
  6. Revathi Palani says

    December 12, 2015 at 09:03

    The pics look great… Looks so smooth and creamy. Can understand that you couldn’t wait 🙂

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:34

      Thanku Revathy:-)

      Reply
  7. torviewtoronto says

    December 13, 2015 at 05:09

    looks fabulous deliciously done dessert

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:30

      Thanku:-)

      Reply
  8. Alka says

    December 13, 2015 at 08:04

    Beautiful recipe and lovely collection of recipes

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:30

      Thanku Alka:-)

      Reply
  9. Judi Graber says

    December 13, 2015 at 15:18

    I love this kind of dessert – it really melts in your mouth 🙂

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:30

      Totally:-) thanku

      Reply
  10. Sharvari (Mumbai to Melbourne) says

    December 13, 2015 at 17:09

    One of my fav desserts. You clicked beautiful pics

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:28

      Thanku Sharvari:-)

      Reply
  11. Freda @ Aromatic essence says

    December 13, 2015 at 18:06

    Wow! looks so yummy!!

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:27

      Thanku Freda:-)

      Reply
  12. srividhya says

    December 13, 2015 at 21:17

    pics are great da.. Lovely dessert and you know what costco has this too. The bowls that comes with this dessert is pretty nice. I have saved them.. 😉 😉

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:27

      Thanku ma:-) oh is it will soon visit Costco

      Reply
  13. CHCooks says

    December 13, 2015 at 23:34

    I have had the exact same thoughts – whether to invest in a blow torch or not. As you said for one dessert, its waste of money 🙁 This creme caramel looks delightful 🙂

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:27

      V both have a wavelength:-) thanku dear

      Reply
  14. Sundari says

    December 14, 2015 at 03:49

    Wow!! looks so creamy and yummy!!

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:26

      Thanku Sundari:-)

      Reply
  15. Nish Kitchen says

    December 14, 2015 at 05:47

    This looks divine with perfectly smooth texture!

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:25

      Thanku Nish:-)

      Reply
  16. linda says

    December 14, 2015 at 07:20

    Looks perfect and so good! 🙂

    Reply
    • Vidya Srinivasan says

      December 14, 2015 at 16:25

      Thanku Linda:-)

      Reply
  17. AV says

    December 14, 2015 at 18:03

    Do you put the piping hot ramekins straight into the refrigerator or do you wait to cool it down to room temperature first?

    Reply
    • Vidya Srinivasan says

      December 15, 2015 at 17:08

      Archana, cool it down and refrigerate. Sorry I forget to mention it in the post, will update now

      Reply
  18. Ranjani says

    December 14, 2015 at 20:32

    Wow…looks creamy and delicious 🙂 🙂 <3 <#

    Reply
    • Vidya Srinivasan says

      December 15, 2015 at 17:08

      Thanku Ranjani:-)

      Reply
  19. Ranjani says

    December 14, 2015 at 20:33

    Wow…looks creamy and delicious 🙂 🙂 <3 <3

    Reply
    • Vidya Srinivasan says

      December 28, 2015 at 17:04

      Thanku Ranjini:-)

      Reply
  20. swathi says

    December 14, 2015 at 21:24

    Looks delicious love that it is rich and creamy.

    Reply
    • Vidya Srinivasan says

      December 15, 2015 at 17:08

      Thanku Swathi:-)

      Reply
  21. Antonia says

    December 15, 2015 at 08:48

    This looks amazing Vidya! I have to try this 🙂

    Reply
    • Vidya Srinivasan says

      December 15, 2015 at 17:04

      Thanku Antonio:-)

      Reply
  22. Lynn says

    December 15, 2015 at 17:29

    This sounds so lovely and your story is funny!

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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