Norwegian Caramel Pudding with Salted Caramel
Silky caramel pudding with salted caramel is a dessert that feels both classic and extra rich. This recipe for Norwegian caramel pudding with salted caramel is …
Ingredienser
Instructions
Melt the sugar in a saucepan over low heat.
Increase the heat once the sugar has melted and let the caramel turn evenly golden brown. Watch carefully so it does not burn.
Pour the caramel into a loaf pan and carefully turn the pan so the caramel covers the bottom.
Sprinkle flaked salt over the caramel.
Split the vanilla pod lengthwise and scrape out the seeds.
Add vanilla seeds, vanilla pod, milk, cream and sugar to a saucepan.
Bring to a boil and let the mixture cool slightly.
Lightly whisk the eggs in a bowl.
Gradually pour the warm milk mixture into the eggs while stirring.
Strain the mixture into the mold.
Place the mold in a roasting pan and pour boiling water into the pan until it reaches about one third up the mold.
Bake the caramel pudding on the lowest rack at 130 degrees for about 2 hours, until firm but still slightly soft in the center.
Cool the pudding in the mold and refrigerate until the next day.
Serve with caramel sauce and whipped cream.
Nutrition per serving
Energi ca. 2205 kcal
Protein 86.0 g
Fett 182.4 g
Karbohydrater 48.8 g
Fiber 0.0 g
Sukker 50.0 g
Salt 18.2 g
Tips & tricks
Let the caramel pudding chill until the next day before unmolding. This helps it set better, gives a smoother texture and makes it release from the mold more easily.
Did you know?
Norwegian caramel pudding gets its silky texture when eggs, milk and cream are baked gently in a water bath. The water bath gives even heat and reduces the risk of a grainy custard. Salted caramel adds a modern contrast to the classic Norwegian dessert and makes the sweetness more balanced.
