Caramel Pudding

Recipe by Kim A. Heaphy
READY IN: 15mins




  • In a cold sauce pan combine the 1/4 cup sugar, cornstarch and flour, stir well. Add the milk and eggs and whisk well.
  • Place 1-1/4 cup sugar and the water in a pot and bring to a boil. Wipe down any sugar crystals with a wet pastry brush. Simmer until the mixture turns the colour of caramel. When it hits this point remove it from the heat and drizzle in the cream, stirring constantly. Continue to stir and bring to a boil. Slowly pour the caramel into the egg and milk mixture, whisking constantly. Bring this to a boil, still stirring constantly. Simmer while stirring until thicken, about a minute. Remove from heat and add the butter and vanilla, stir until smooth. Pour the pudding into bowls or container and refrigerate for 2 to 4 hours.