Caramel pudding is a dessert that’s perhaps one of the easiest ones to make out there. It goes by different names in different countries or continents, for that matter. Latin America knows it by leche flan, the English, French, and Spanish fight over to stake a claim over who invented crème caramel. There are more versions, which more or less point to the same recipe, that is made with egg custard with the delicious caramel sauce cascading over it. It’s fairly straightforward to make, but a few small mistakes can ruin the whole thing. You might get cracks on the surface, a lumpy texture, or watery liquid pooling around the edges. These are common problems, and they’re usually caused by rushing the process or using too much heat. If you want a smooth pudding that sets nicely and holds together, here’s what to focus on.
The caramel bit is just made with regular granulated sugar and tap water, but these two, in combination, especially on heat, need attention. Don’t use high heat, use medium heat, and let it melt slowly. Even when it starts bubbling, resist the urge to stir; swirl the pan carefully instead. As soon as it turns a rich golden brown or amber, pour it into your dessert dish, be it a large serving dish or small ramekins. If you go even a little too far, it can turn bitter or harden too fast. Both can lead to cracks once the pudding cools and pulls away from the edges.
There is a reason why recipes for custards almost always mention not to boil the milk, instead directing to simmer or heat until just steaming. For milk, which is too hot, will cook the eggs the moment you mix the hot milk with them. This is what will cause the curdling, or rather scrambled eggs, that will show up as tiny lumps in your pudding. Heat the milk just until it’s warm; you should be able to dip a finger in without burning your finger. Then slowly pour the milk into the egg mixture while whisking, to temper them and make the custard without cooking the eggs. This helps the eggs warm up gradually, instead of being shocked by the heat.
The next step will ask you to pour the tempered egg-milk mix back into the steaming pan of milk. Once the pudding mixture is back on the stove, keep the heat low or medium-low and keep whisking constantly. Again, here, if you let it boil, the eggs will overcook, and the pudding may split or go rubbery. You will know your pudding is ready when it thickens slightly and starts to cling to the spoon without sliding off easily, like water or too-thin syrups tend to. If you’re not sure, strain it before pouring it into your dish; it’s a simple step that removes any cooked egg bits and gives you a smoother finish.
Don’t put hot pudding straight into the fridge; that will cause issues with the caramel. The sudden temperature drop can cause the top to crack as it sets. In case you are forgetful or short on time, use a timer. Let it rest on the counter for 20-30 minutes until it’s no longer hot. The maximum time is no longer than 2 hours that you can keep the freshly made pudding outside; any longer, bacterial growth will occur and render it inedible. Once cool, cover it loosely and refrigerate. Cooling it slowly and evenly helps it firm up without breaking or separating.
Pudding needs time to settle, patience is key here. If you try to unmold it or cut into it before it’s fully chilled, it’ll fall apart. Give it at least 2 to 3 hours in the fridge, or longer if possible. And if you’re adding a topping like crushed cookies, like Oreos or toasted nuts, wait until just before serving – that way, the top stays neat and the crunch doesn’t go soft. The toppings will be a nice contrast against the softness of the caramel pudding.