Easy Salted Carmel Puddings, the perfect make-ahead dessert idea for weekend entertaining!
PREP TIME: 20 min
COOK TIME: 25 min
READY TIME: 45 min
CALORIES: 314 (per serving)
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- 125 g (4 oz) butter
- 11⁄3 cups brown sugar
- 4 eggs, separated
- ¾ cup self-raising flour
- ½ cup (4 fl oz) milk
- ½ cup brown sugar
- 2 tablespoons water
- 60 g (2 oz) butter
- 1⁄3 cup (2¾ fl oz) cream
1 Place butter and sugar in a bowl and beat until light and creamy. Add egg yolks to bowl and beat well.
2 Stir flour and milk through butter, sugar and egg yolks. Place egg whites in a separate bowl and beat until soft peaks form.
3 Fold egg whites gently into mixture and spoon into six 1 -cup capacity ramekins.
4 Place ramekins in a baking dish and fill dish with enough water to come hallway up the sides of the ramekins.
5 Bake in a preheated 180°C (350°F) oven for 20 minutes or until puddings are puffed up and golden.
6 While puddings are cooking, make caramel sauce. Place sugar, water and butter in a saucepan and stir over low heat until sugar has melted.
7 Add cream and allow sauce to simmer for 5 minutes or until thickened.
8 To serve, place ramekins on serving plates and top puddings with caramel sauce.
Calories: 314.6 Kcal
Fat: 14.8 g
Cholesterol: 168.5 mg
Sodium: 48.2 mg
Potassium: 46.7 mg
Carbs: 42.6 g
Protein: 4.3 g
Vitamin A: 12.6 %
Vitamin B-12: 5.0 %
Vitamin B-6: 2.3 %
- It’s important to gradually pour the caramel over the batter to ensure it sits on top of the batter. As the pudding cooks, the caramel will start to sink, creating the sauce.
- You can make six individual puddings using 6 x 1-cup-capacity (250ml) ovenproof baking dishes. Place on an oven tray and cook for 20 minutes or until cooked through.