Mini Caramel Pudding: Creamy and Super Easy to Make

This is a dessert that is smooth, sweet, and crowned with a layer of golden caramel. The best part is that you can easily create this dish without spending hours in the kitchen.

Made with eggs, two kinds of milk, and a splash of vanilla, this pudding comes together fast to achieve that signature jiggle. Served in individual portions, each bite offers a taste of both creamy custard and deep caramel, and it’s perfect for dinner parties or quiet moments of indulgence.

What is Caramel Pudding, Anyway?

Caramel pudding is a dish that has traveled through time and geography. From French kitchens, where it’s known as crème caramel, to Latin American flan, and even Indian caramel custard, this dessert has been reinterpreted across continents. Some serve it chilled to highlight its creamy bite, others enjoy it slightly warm and trembling.

Here is a science fact that you might find interesting. Caramelizing sugar, which happens around 170°C / 338°F is called the Maillard reaction, one of the oldest known kitchen transformations. Translation: people have been burning sugar on purpose and loving it since ancient times.

Pro Tips for the Best Caramel Pudding

• Caramel goes from golden to burnt faster than you think. Stir gently and keep your eyes on the pan.
• You can warm the mold before pouring caramel. This helps the caramel spread more evenly across the bottom. Tightly covering each mold with foil prevents a rubbery top layer from forming during baking.
• Boiling water should just reach halfway up the sides of the mold. This helps cook the custard gently and evenly.
• Run a thin knife around the edge before inverting. It’ll make the pudding pop out cleanly with its caramel crown.

Can I Make Caramel Pudding Without an Oven?

Yes! A stovetop steamer or pressure cooker does the job just as well. Simply follow the same steps, cover the molds with foil, and steam for 25–30 minutes. Let them cool before serving.

Why Is My Caramel Pudding Bitter?

Caramel turns bitter if overcooked. Once the sugar turns a deep amber, and not black-brown, take it off the heat. If it smells burnt, it probably is.

Can I Use Regular Milk Instead of Evaporated Milk?

You can, but it is not recommended because it'll lead to a thinner custard. Evaporated milk gives richness and depth. If swapping, reduce the water content or cook slightly longer to set.

Why Does My Pudding Have Bubbles?

Over-blending or baking at too high a temp can cause air pockets. Blend just until smooth and bake low and slow.

What If I Don’t Have Muffin Molds?

Any heatproof ramekins, ceramic cups, or even a loaf tin will work. The shape may differ, but the flavor stays magical.

How to Store Leftover Caramel Pudding

Put any leftovers in the fridge and it will still be good for up to 4 days. Make sure it’s chilled at all times, as this dessert is not a fan of room temp. Also, avoid stacking or squishing the puddings, and let each sit in its own little space to keep the caramel intact.

How to Make Caramel Pudding

In a saucepan, combine the sugar and water.

Stir the caramel lightly, then cook over low heat until the sugar melts and turns a deep amber color.

Remove the caramel from heat and pour a thin layer into each muffin mold to coat the bottoms.

In a blender, toss in the eggs, evaporated milk, condensed milk, and vanilla extract. Blend until smooth and uniform.

Gently pour the custard mix into the prepared muffin molds. Don’t fill to the brim, and leave a bit of space. Then, cover each mold tightly with foil.

Place the muffin mold into a larger baking dish. Fill the dish with boiling water until it reaches halfway up the sides of the muffin mold.

Carefully transfer to the oven and bake at 180°C (360°F) for about 40 minutes. Then, serve by placing a plate on top, and flip it.

This flip will help the caramel to cascade down beautifully.

Serve the pudding on a plate and if you’re feeling fancy, garnish with a mint leaf or a dusting of cocoa, but honestly, it doesn’t need the extra drama.