Description
Rich and creamy Dulce de Leche Pudding with a homemade caramel base. A decadent and satisfying dessert perfect for any occasion.
Ingredients
Scale
- 1 (14 ounce) can sweetened condensed milk
- 4 large eggs
- 1 ½ cups whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup granulated sugar (for caramel)
- 2 tablespoons water (for caramel)
- Optional: Whipped cream, for serving
- Optional: Shaved chocolate, for serving
Instructions
- In a heavy-bottomed saucepan, combine the ½ cup of granulated sugar and 2 tablespoons of water. Stir gently to moisten all the sugar.
- Place the saucepan over medium heat. DO NOT STIR.
- As the sugar heats, it will start to bubble and eventually turn a light golden color. Keep a close eye on it. You want it to reach a deep amber color, but be careful not to burn it.
- Once the caramel reaches that deep amber color, immediately remove the saucepan from the heat.
- Carefully pour the hot caramel into the bottom of your ramekins or a single baking dish. Swirl the caramel around to coat the bottom evenly. Be very careful, as the caramel is extremely hot!
- Allow the caramel to cool and harden slightly while you prepare the pudding mixture.
- In a blender or food processor, combine the can of sweetened condensed milk, eggs, whole milk, vanilla extract, and a pinch of salt.
- Blend the mixture until it is completely smooth and well combined. This usually takes about 30 seconds to a minute.
- Gently pour the pudding mixture over the hardened caramel in the ramekins or baking dish.
- Preheat your oven to 350°F (175°C). Find a baking dish that is large enough to hold your ramekins or baking dish. Place the ramekins or baking dish inside the larger baking dish.
- Carefully pour hot water into the larger baking dish until it reaches about halfway up the sides of the ramekins or baking dish.
- Carefully transfer the entire setup to the preheated oven. Bake for 45-60 minutes, or until the pudding is set but still slightly jiggly in the center.
- To check for doneness, gently shake one of the ramekins. The pudding should be set around the edges but still have a slight wobble in the center. You can also insert a knife into the center; it should come out mostly clean.
- Once the pudding is done, carefully remove the baking dish from the oven. Let the ramekins or baking dish cool in the water bath for about 30 minutes.
- After cooling in the water bath, remove the ramekins or baking dish and refrigerate for at least 4 hours, or preferably overnight.
- To unmold the pudding, run a thin knife around the edges of each ramekin to loosen it.
- Place a serving plate over the top of the ramekin and carefully invert it. Give it a gentle shake or tap to release the pudding.
- Serve the Dulce de Leche Pudding chilled.
- You can garnish the pudding with a dollop of whipped cream and some shaved chocolate for an extra touch of elegance. A sprinkle of sea salt also complements the sweetness of the caramel and dulce de leche.
Notes
- Using a Baking Dish: If you’re using a single baking dish instead of ramekins, you may need to adjust the baking time. Start checking for doneness around 50 minutes.
- Adding Coffee: For a mocha twist, add 1-2 tablespoons of instant coffee granules to the pudding mixture before blending.
- Using Different Extracts: Experiment with different extracts, such as almond or rum extract, for a unique flavor profile.
- Making it Vegan: You can make a vegan version of this pudding by using vegan sweetened condensed milk, plant-based milk, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken).
- Preventing Caramel Crystallization: To prevent the caramel from crystallizing, you can add a teaspoon of lemon juice or corn syrup to the sugar and water mixture.
- Adjusting Sweetness: If you prefer a less sweet pudding, you can reduce the amount of sweetened condensed milk slightly.
- Storage: Leftover pudding can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes