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A close up of a ramekin with caramel pudding inside and half of it eaten off showing the creamy texture inside.

Creamy Homemade Caramel Pudding

Caramel lovers—this one’s for you! A super Creamy Homemade Caramel Pudding Recipe with a caramel walnut crunch on top—PLUS a video to see how easy and quick this luscious dessert comes together!!
Course Dessert
Cuisine American, French
Keyword homemade caramel recipe, how to make pudding from scratch, pudding recipes
Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 1 hour
Total Time 40 minutes
Servings 4 ramekins
Calories 480 kcal
Author Mahy

Ingredients

  • 2/3 cup Light Brown Sugar
  • 4 Tablespoons Butter (room temperature, unsalted)
  • 1/4 cup caramel sauce from the above
  • 1 cup half n half hot
  • 3 egg yolks
  • 1/4 cup caramel sauce from the above
  • 1/4 cup walnut halves (any nut is ok)

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Prepare the caramel by combining the brown sugar and butter, and cook the mixture for 5 minutes over medium heat until smooth and thick.
  3. If using a VITAMIX blender, take 1/4 cup of the cooked caramel and add it to the blender with the hot cream and blend until smooth. Add in the egg yolks and blend until all smooth.
  4. **note**
  5. If you do not have a VITAMIX blender, add the hot cream mixture to 1/4 cup of the cooked caramel and return the pot over medium heat until the mixture is dissolved. Then quickly whisk in the egg yolks, one at a time.
  6. To the remaining caramel, add the walnuts and toss them well. Then spread the caramel crunch mixture over a parchment paper and set aside to set.
  7. Prepare a baking pan and line it with a kitchen towel to prevent the ramekins fro slipping or sliding. Then place 4 ramekins on top of the kitchen towel.
  8. Pour the caramel mixture evenly over the 4 ramekins.
  9. Pour hot boiling water on a corner of the baking pan so the hot water surrounds the ramekins and fills up up to halfway of the ramekin height.
  10. Bake the puddings for 30 mins until they’ve set.
  11. In the meantime, chop the caramel walnut crunch using a knife.
  12. Remove the ramekins from the hot water bath on to a baking sheet and chill for at least 3 hours. You can also freeze the puddings for 1 hour at least.
  13. Remove the ramekins and top with the caramel walnut crunch. Serve and enjoy :)

Recipe Video

Nutrition Facts
Creamy Homemade Caramel Pudding
Amount Per Serving
Calories 480 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Cholesterol 199mg66%
Sodium 240mg10%
Potassium 198mg6%
Carbohydrates 58g19%
Sugar 35g39%
Protein 5g10%
Vitamin A 785IU16%
Vitamin C 0.6mg1%
Calcium 137mg14%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.