Hello everyone, I hope you are all well.
Today’s temptation is a Christmas classic, and always our dessert on Christmas eve.
It’s easy to make and it’s quite simply the perfect ending to a good meal.
Here is the recipe, I hope you’ll try it!
1 1/4 cup (285 g) regular sugar, for the caramel
2 1/2 cups (600 ml) milk
1 1/4 cup (300 ml) heavy cream
seeds from 1 vanilla bean
1/3 cup + 1 tablespoon (85 g) regular sugar
Preheat the oven to 257 ºF (125 ºC).
Put the sugar for the caramel into a saucepan and place on a medium heat until the sugar reaches a deep golden caramel color.
Pour into a baking pan, I use a round one.
Turn the pan a little to make sure the caramel coats all sides.
Put the cream, milk, seeds from the vanilla bean and the remaining sugar into a saucepan.
Heat until it almost starts to boil, remove from the heat and leave to cool.
Put the eggs into a bowl and whisk by hand, then pour into a the cooled milk mixture.
Pour everything into the caramel covered baking pan. Leave to rest for 10 minutes to make any air bubbles rise to the surface.
Bring some water to the boil and pour into a pan larger than the pan for the caramel pudding.
Place the caramel pudding into the water bath.
Bake in the oven for 3 hours.
Leave to cool completely, then place in the refrigerator.
Leave it there for at least 3 hours, or preferably overnight.
Turn it out onto a cake stand or plate and decorate with some fresh fruit, if you like.
I wish you all a wonderful day!
Hugs from me to you.