Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Heat the oven to 170 °C. Make the caramel: in a small pan over medium heat, cook 100 g of the sugar with 2 tablespoons of water, without stirring, until amber. Pour it at once into a 1-litre pudding mould and swirl to coat the bottom and sides.
- Warm the milk until lukewarm (it does not need to boil).
- In a bowl, beat the eggs with the remaining sugar just until combined, without making foam. Stir in the warm milk and vanilla extract and strain the mixture into the mould.
- Set the mould in a deep tray and pour hot water into the tray to halfway up the mould. Bake for 50 to 60 minutes, until the custard is set and a knife inserted in the middle comes out clean.
- Remove from the water bath, let it cool and chill for at least 4 hours.
- To turn it out, run a thin knife around the edge, place a deep plate on top and flip in one go. Serve with the caramel.
Shopping tip
A ring-shaped pudding mould cooks more evenly; without one, an 18 cm round tin works with 10 more minutes. If the custard has holes, the oven was too hot.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.