26 March 2025

Vanilla Creme Caramel Pudding

Name: Vanilla Creme Caramel Pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 1000 ml whole milk; 2 beans vanilla beans; 400 g eggs; 150 g superfine sugar; 500 g superfine sugar

RecipeShare Test Kitchen

Classic baked crème caramel with whole milk, vanilla beans and deep amber caramel—a make-ahead baked custard for family dinners or simple dessert service.

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Vanilla Creme Caramel Pudding

This creme caramel is a baked custard made with milk, eggs, sugar, and vanilla, with a caramel layer poured into the molds before baking. Once chilled and inverted, the caramel becomes the sauce for serving.

Custard and Caramel

The recipe uses a dry caramel for a deeper flavor and a milk-based custard for a lighter texture than some richer custards. Straining the mixture before baking helps keep the final texture smoother.

Baking Method

The custards are baked in a bain-marie so they set gently. Bake until the center still has a slight wobble, then cool and chill before unmolding.

Serving Notes

Creme caramel is best served chilled after the caramel has had time to loosen. It can be served plain or with berries or lightly whipped cream.

Vanilla Creme Caramel Pudding

RecipeShare Test Kitchen

Classic baked crème caramel with whole milk, vanilla beans and deep amber caramel—a make-ahead baked custard for family dinners or simple dessert service.

Desserts

Make Ahead

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Servings

Chef's Tips

Cook the caramel to a deep amber colour for balanced flavour.
Strain the custard to ensure a silky texture.
Bake until just set with a gentle wobble.
Chill overnight for best flavour and texture.

Tools Used

Mixing Bowl Whisk Medium Saucepan Fine SieveOven

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Ingredients

Scale

USMetric

Scale

Custard

1000 ml whole milk
2 beans vanilla beans
400 g eggs
150 g superfine sugar

Caramel

500 g superfine sugar

Instructions

Prepare the caramel

1
Preheat oven to 200°C (395°F).
2
Cook sugar in a dry saucepan until amber; divide between molds.

Make the custard

1
Heat milk with vanilla; infuse.
2
Whisk eggs with sugar; temper with hot milk.
3
Strain the custard.

Bake

1
Pour custard over caramel; bake in bain-marie for 25 minutes.
2
Cool, then chill 4 hours or overnight.

Serve

1
Loosen edges, invert onto a plate, and serve chilled.

Comments & Reviews

Daniel
11/5/2025
Dinner-party favourite. Not too sweet.
Ruth
8/19/2025
Overnight chilling made it even better.
Alex
6/2/2025
Good texture. Worked well in ramekins.
Marie
4/15/2025
Smooth and easy to make.

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Nutrition Facts

Serving Size: 1 portion

Calories 475

% Daily Value*

Total Fat 10g13%

Saturated Fat 4g20%

Trans Fat 0g

Cholesterol 190mg63%

Sodium 80mg3%

Total Carbohydrates 88g32%

Dietary Fiber 0g0%

Sugars 80g

Protein 10g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Vanilla Creme Caramel Pudding

Custard and Caramel

The recipe uses a dry caramel for a deeper flavor and a milk-based custard for a lighter texture than some richer custards. Straining the mixture before baking helps keep the final texture smoother.