No-Bake Caramel Pudding: The Recipe to Prepare a Very Quick Dessert in Just 10 Minutes!
Calling all caramel lovers! Craving that silky smooth, rich flan flavor but short on time (or oven space)? We've got you covered. This isn't your grandma's flan recipe! Ditch the egg custard because we're making a No-Bake Caramel Pudding that's just as delicious, but ten times easier! Get ready for a creamy dream come true with a simple ingredient list and minimal effort. To make it, you’ll need sugar, hot water, lukewarm milk, dry milk, cream, condensed milk, gelatine, and vanilla extract. In just a few steps, you'll be enjoying a restaurant-worthy dessert in the comfort of your own home.
What Is No Bake Caramel Pudding?
Flan, also known as caramel pudding, boasts a rich and flavorful history that stretches back a few centuries. The exact origin is a bit hazy, but some food historians believe a similar dessert existed in ancient Rome, where a dish called "tympanum" was enjoyed. Made with eggs, cheese, and honey, it might actually be a very distant ancestor of flan. The exact timeline for the no-bake version is unclear, but it likely emerged as refrigeration became more common. Using ingredients like gelatin or agar-agar allowed for a similar creamy texture without the need for an oven. The no-bake version offers a convenient and delicious option for busy dessert lovers.
Caramel Pudding Vs. Caramel Custard
Caramel pudding and caramel custard are both creamy desserts with a caramelized topping, but they differ in texture and preparation. Caramel pudding typically consists of a mixture of milk, sugar, and a thickening agent such as gelatin or cornstarch, resulting in a denser, smooth consistency. Caramel custard, on the other hand, is a lighter, more delicate dessert made from eggs, milk, and sugar, often baked in a water bath. The egg-based composition of custard gives it a more airy and wobbly texture, contrasting with the denser feel of caramel pudding.
Tips
- For a smoother version, you can strain the custard through a sieve.
- While it's no-bake, the caramel is a key flavor component. Use medium heat and watch closely to avoid burning. A burnt caramel will leave your flan bitter. If you see smoke or dark brown specks, start over! Resist the urge to stir the sugar with a spoon. Instead, swirl the pan gently to ensure even caramelization. If your caramel starts to solidify too quickly, don't panic! Add a tablespoon of hot water and swirl to loosen it up.
- Don't be tempted to dig in right away! Refrigerate your flan for at least 6 hours, preferably overnight. This allows the custard to fully set and develop its rich, creamy texture.
- Once chilled, run a knife around the edges of the mold to loosen the flan. Briefly dip the bottom in hot water, then invert onto a plate. The caramel should glide out beautifully.
How to Store Cream Caramel
Store the Cream Caramel in the fridge, in an airtight container for up to 4 days.
Can I Make It Ahead of Time?
This recipe is great for making ahead of time. Once the dessert has cooled, cover it tightly with plastic wrap and store it in the fridge.
Can I Add Other Flavors?
Yes, you can add your own twist to this recipe. Try the following:
- Add a layer of fresh fruit (like berries or peaches) to the bottom of the mold before pouring the custard. This creates a delightful surprise in every bite.
- A pinch of cinnamon, nutmeg, or cardamom can add a warm and inviting touch to your flan. Experiment to find your favorite flavor combination
Is Caramel Pudding and Flan The Same?
Yes, no-bake caramel pudding is essentially the same dessert as flan. Both have a creamy custard base with a rich caramel topping. The main difference is that flan is traditionally baked, while no-bake caramel pudding uses gelatin or agar-agar to set the custard.
What Are The Benefits Of Making No-Bake Caramel Pudding?
It’s easier and faster. No preheating the oven! You don't necessarily need a bain-marie (water bath) for no-bake caramel pudding, which simplifies the process.
Because the recipe contains no eggs, there’s no risk of the custard curdling.
What Kind Of Gelatin To Use For No-Bake Pudding?
You can use either sheet gelatin or powdered gelatin for no-bake caramel pudding. Be sure to follow the package instructions for proper blooming (softening) and incorporation.
What If My Pudding Comes Out Too Hard?
If the pudding comes out too hard, it's likely due to excessive gelatin or prolonged refrigeration. To remedy this, reduce the gelatin amount in future batches from 24g to around 12g, allowing for a softer consistency. Also, consider shortening the refrigeration time if it's particularly cold in your fridge. If the pudding is already too firm, gently warm the mixture over a pot of simmering water until it liquefies, re-pour it into the mold, and re-refrigerate, potentially adjusting the gelatin amount or mixing in more liquid before setting it again. This should help achieve a smoother, creamier texture.
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How To Make Caramel Pudding
In a pan add sugar, and cook until caramelized, stirring frequently with a spatula.
In a pan add sugar, and cook until caramelized, stirring frequently with a spatula.
Add the water and stir.
Add the water and stir.
In another bowl mix together milk with gelatine, condensed milk, and vanilla extract add in cream and dry milk powder.
In another bowl mix together milk with gelatine, condensed milk, and vanilla extract add in cream and dry milk powder.
Add caramel to the mold.
Add caramel to the mold.
Use a spoon to carefully top with the prepared mixture. Refrigerate for 6 hours.
Use a spoon to carefully top with the prepared mixture. Refrigerate for 6 hours.
Flip the refrigerated pudding on top of a plate.
Flip the refrigerated pudding on top of a plate.
Slice and serve. Enjoy!
Slice and serve. Enjoy!
