Caramel Pudding (Creme Caramel)

Caramel pudding (Karamellpudding) is a dessert that brings back childhood memories of holiday suppers at my grandmothers house.

It is a very common dessert in Norway especially at Christmas time. It is a flan-like custard with a smooth and silky texture. It needs to be prepared a day before serving and chilled over night (a minimum of 5 hours). It is traditionally served with whipped cream and sometimes garnished with berries. It is naturally gluten-free and a nice break from all the pies we typically eat during the holidays.

Ingredients:

5 Tablespoons sugar for pan
3/4 cup cream
1 1/2 cups whole milk
3 tablespoons sugar
1 teaspoon vanilla extract
4 eggs, at room temperature

For topping and garnish:
1  cup whipping cream
1/2 teaspoon vanilla extract
1 tablespoon sugar

Preparation:

Preheat oven to 400 F. In a saucepan or kettle, boil water for the water bath.

Pour sugar directly into a 9x5 loaf pan set over medium-low heat on the stove. Melt the sugar and let it boil gently until a deep golden color. Check for color with the tip of a spoon. Tilt the pan back and forth to spread caramel up the sides about half way Set aside.

  

In a medium saucepan set over medium heat, bring cream, milk, sugar and vanilla to a boil. Remove from heat as soon as it starts to boil. Let it cool for about 5 minutes. Meanwhile, gently whisk eggs together until just combined (not too frothy). Add a couple of tablespoons, one at a time, of the somewhat cooled cream mixture into the eggs to temper and prevent curdling. Then start adding egg mixture in a slow and steady stream into the cream mixture while whisking constantly. Set a fine mesh strainer over your prepared pan with caramel and pour custard into the pan. This will catch any small curdling pieces. I am proud to say I didn't have any!

Place a large baking dish in the oven and fill with boiling water about half full. Place loaf pan in water bath. Turn oven temperature down to 250 degrees F.

Cook pudding until set, about 2 hours. To check for doneness, press the top gently with a wet spoon. The pudding should feel firm but still  have some give. Start checking after 1 hour and 50 minutes. Cool in pan on wire rack. Cover top with plastic wrap. Transfer to the fridge an chill over night.

When ready to serve, run a sharp knife around the sides of pan to loosen the pudding. Then place a dish (with sides to catch the sauce) over the pan and invert. Decorate with whipped cream and serve extra on the side. Enjoy!

Serves 8