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Caramel pudding
Preparation time: 160–170 minutes
Serves 8
Pudding ingredients
1 vanilla pod
600 ml milk
300 ml double cream
85 g caster sugar
6 eggs
Caramel
100 g caster sugar
Accessories
Saucepan
Ovenproof dish, approx. 30 cm x 12 cm
Universal tray
Method
Split the vanilla pod and scrape out the
seeds with a knife. Add the seeds and
pod to the milk, cream and sugar and
bring to the boil in a pan on the hob.
Leave to cool and remove the vanilla
pod.
To make the caramel: place 100 g sugar
in a pan. Cook over a high heat on the
hob stirring all the time until
caramelised and golden (do not allow to
get too dark, as the flavour will be
bitter). Pour into the ovenproof dish.
Start the Automatic programme or pre-
heat the oven.
Lightly beat the eggs. Gradually add the
cooled milk mixture, and then pass
through a sieve.
Place the ovenproof dish on the
universal tray in a pre-heated oven.
Pour approx. 1 litre of warm water (90
cm oven: approx. 2 litres) into the
universal tray to make a bain marie and
cook the pudding in the bain marie.
When done, turn the pudding out and
serve with whipped cream. Garnish
with berries and seasonal fruit.
Recommended settings
Oven function: Automatic programmes
Programme: Dessert \ Caramel pudding
Shelf level: see display
Duration: approx. 133 [118] (65) minutes
Alternative settings
Oven function: Conventional heat
[Conventional heat] (Fan plus)
Temperature: 120–130 [120–130] (110–
120) °C
Pre-heat: yes
Heating-up phase: normal
Shelf level: 1
Duration: 120–130 [105–115] (90–
110) minutes
Desserts
179
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