🍮 Cream Caramel Pudding (Crème Caramel)

Instructions:

🔥 Step 1: Make the Caramel

1. In a saucepan, combine sugar, water, and lemon juice (if using). Heat on medium.

2. Let it simmer without stirring. Swirl gently if needed, until it turns a deep amber color.

3. Quickly pour into your ramekins or baking dish, swirling to coat the bottoms.

4. Let the caramel set (it’ll harden—totally normal).

🍮 Step 2: Make the Custard

1. Heat the milk in a saucepan until just warm—not boiling.

2. In a bowl, whisk together eggs, yolks, sugar, and vanilla until smooth but not frothy.

3. Slowly pour the warm milk into the egg mixture, whisking constantly to avoid scrambling the eggs.

4. Strain the mixture through a sieve (this removes any little bits and makes it extra smooth).

🛁 Step 3: Bake in a Water Bath (Key to Creamy Texture!)

1. Pour custard into caramel-coated ramekins.

2. Place ramekins in a large baking dish and pour hot water around them until it reaches halfway up the sides.

3. Bake at 325°F (160°C) for 40–50 minutes, or until the custard is set but still slightly wobbly in the center.

4. Cool to room temp, then refrigerate at least 4 hours or overnight.

✨ Step 4: Unmold & Serve

• Run a thin knife around the edges of each ramekin.

• Place a plate on top and flip it upside-down—slowly lift the ramekin and let the caramel sauce pour over the top like magic.

💡 Tips for Pudding Perfection:

• Don’t overbake – slight jiggle = perfect. Overbaking = rubbery custard.

• Straining the custard before baking ensures silkiness.

• Use whole milk or cream for a richer mouthfeel.

• If your caramel hardens too fast while pouring: warm it slightly again or just work quickly.