Norwegian Caramel Pudding
Silky caramel pudding with glossy caramel sauce is a Norwegian dessert classic that always feels festive. This recipe for Norwegian caramel pudding is baked gen…
Ingredienser
Instructions
Melt the sugar in a saucepan over low heat.
Increase the heat once the sugar has melted and let it turn an even brown caramel color.
Pour the caramel into a loaf pan and carefully turn the pan so the caramel covers the bottom.
Split the vanilla bean lengthwise and scrape out the seeds.
Add vanilla seeds, vanilla bean, whole milk, cream and sugar to a saucepan.
Bring to a boil and cool the mixture slightly.
Lightly whisk the eggs together in a bowl.
Gradually add the warm milk mixture while stirring.
Strain the mixture into the mold.
Place the mold in a deep baking tray and pour boiling water into the tray until it reaches about one third up the mold.
Bake the caramel pudding on the lower rack at 130 degrees for about 2 hours, until firm but still slightly soft inside.
Cool the pudding in the mold.
Refrigerate until the next day before serving.
Nutrition per serving
Energi ca. 328 kcal
Protein 8.6 g
Fett 18.2 g
Karbohydrater 31.7 g
Fiber 0.0 g
Sukker 31.8 g
Salt 0.6 g
Tips & tricks
Strain the egg mixture before pouring it into the mold. This gives a smoother pudding and removes small egg strands or vanilla pieces.
Did you know?
Norwegian caramel pudding gets its silky texture when eggs, milk and cream bake gently in a water bath. The water bath gives even heat and reduces the risk of the custard becoming grainy. Resting until the next day makes both the caramel sauce and pudding more stable when served.
Hjelp oss å gjøre Foodie bedre
Har du funnet en feil i en oppskrift, en tekst som bør justeres, eller noe på siden som ikke fungerer som det skal? Send oss gjerne en tilbakemelding, så kan vi rette opp og forbedre Foodie videre.
