The Forgotten Caramel Milk Pudding — a silky, nostalgic dessert with a golden caramel crown:
🥄 Ingredients
For the Caramel
- 1 cup granulated sugar
- 3 tbsp water
- A squeeze of lemon juice (prevents crystallization)
For the Pudding
- 4 cups whole milk
- ½ cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Pinch of salt
🔥 Step‑by‑Step Instructions
1. Make the Caramel
- In a heavy saucepan, combine sugar, water, and lemon juice.
- Heat over medium until sugar dissolves, then cook without stirring until it turns deep amber.
- Quickly pour into a pudding mold or baking dish, tilting to coat the bottom evenly.
- Set aside to harden.
2. Prepare the Milk Mixture
- Warm the milk in a saucepan until just steaming (do not boil).
- Whisk sugar, eggs, vanilla, and salt in a large bowl until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly to avoid curdling.
3. Bake the Pudding
- Pour the custard mixture over the hardened caramel in the mold.
- Place the mold in a larger baking pan and fill the pan halfway with hot water (bain‑marie).
- Bake at 160°C (325°F) for 45–55 minutes, until the pudding is set but slightly wobbly in the center.
4. Chill and Unmold
- Remove from oven, cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
- To unmold, run a knife around the edges and invert onto a serving plate. The caramel will flow over the pudding like a sauce.
🍮 Serving Tips
- Slice into chilled wedges and drizzle with extra caramel sauce.
- Garnish with whipped cream or toasted nuts for added texture.
- Best enjoyed cold, with coffee or tea.
✨ This dessert is called “Forgotten” because once baked, it’s left to rest and chill — the longer it sits, the better the flavors meld.
