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Crème Caramel Pudding Cake Recipe

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4 from 15 reviews

Crème Caramel Pudding Cake is a luscious dessert featuring a smooth, silky custard topped with a delicate caramel layer. It combines the richness of eggs and milk with the sweet depth of homemade caramel, baked to perfection for a melt-in-your-mouth experience that’s both elegant and irresistibly comforting.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Ingredients

Caramel

  • 75g sugar (about 1/3 cup)
  • 1 3/4 tbsp hot water

Custard

  • 2 egg yolks
  • 1 tsp vanilla extract
  • 700ml warm milk (about 3 cups)
  • 2 egg whites
  • 30g sugar (about 2 tbsp)

Cake Batter

  • 2 egg yolks
  • 2 tbsp vegetable oil
  • 1/5 cup milk (about 40ml)
  • 1/2 cup flour
  • 2 grams baking powder (about 1/2 tsp)
  • 2 grams baking soda (about 1/2 tsp)
  • 6 tbsp sugar

Instructions

  1. Make the caramel: Place 75g sugar in a dry pan over low-medium heat and let it melt gently. Once it turns amber, quickly add hot water, swirl carefully and transfer your caramel into the baking pan to coat the bottom evenly.
  2. Prepare custard base: Add 2 egg yolks, vanilla extract, and warm milk (700ml) slowly to the caramel in the baking pan while whisking steadily to combine all ingredients smoothly.
  3. Whip egg whites: In a separate bowl, beat 2 egg whites until foamy, then gradually add 30g sugar and whisk until soft peaks form, creating a light meringue.
  4. Assemble batter: Pour the liquid custard mixture over the caramel in the baking pan carefully, then gently fold in the whipped egg whites to incorporate air and create a delicate texture.
  5. Bake: Place the baking pan in a preheated oven at 160°C (320°F) and bake for about 40 minutes until the custard is set and a golden crust forms on top.
  6. Cool and serve: Let the pudding cool at room temperature. Run a knife around the edges to loosen, invert carefully onto a serving plate to reveal the glossy caramel top, and enjoy your delicious Crème Caramel Pudding Cake.

Notes

  • Use a gentle heat for caramel to avoid burning and bitterness.
  • Warm the milk before adding to the eggs to prevent curdling.
  • Be careful when folding the egg whites into the custard mixture to maintain airiness.
  • Ensure the oven is fully preheated for even baking.
  • Let the pudding cool completely before inverting to prevent breaking.

Find it online: https://allcookedup.com/creme-caramel-pudding-cake-recipe/