Caramel Pudding with Caramel Shards

Caramel Pudding with Caramel Shards is an easy decadent dessert, which reminds me of one my favourite childhood desserts. My grandmother used the make the best caramel pudding or gebrannte Creme.

Very light caramel will not really have that bittersweet caramelized sugar flavour. The darker you go, the more bitter and complex the flavour gets, but you don’t want to take it so far that it tastes burned.

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Caramel Pudding with Caramel Shards

Caramel Pudding with Caramel Shards / gebrannte Creme is a classic Swiss dessert. Made with only a few ingredients, try this deliciously decadent dessert recipe.

Prep Time20 minutes mins

Cook Time2 hours hrs 20 minutes mins

Total Time2 hours hrs 40 minutes mins

Course: Dessert

Cuisine: Swiss

Servings: 2

Author: Fabio

Ingredients

• 4 tablespoons granulated sugar
• 1.5 tablespoons water
• 500 ml milk
• 1 tablespoon granulated sugar
• 2 tablespoons corn starch
• 1 egg
• 150 ml heavy cream
• For the Caramel Shards:
• 4 tablespoons granulated sugar
• 1.5 tablespoons water

Instructions

• Bring sugar and water in a large pan to a boil without stirring. Reduce heat and let simmer. Once the colour starts to change, watch your caramel very closely:
• Very light caramel won’t really have that bittersweet caramelized-sugar flavour. The darker you go, the more bitter and complex the flavour gets, but you don’t want to take it so far that it tastes burned.
• Take the pan of the heat and let the caramel cool for 5 minutes.
• Pour 200ml milk into the saucepan.
• Over low heat - simmer until the caramel has dissolved, take pan off the heat.
• Mix the rest of the milk with the sugar, corn starch and egg.
• Whisk the milk slowly into the egg mix.
• Put the whole lot back into the pan, stirring all the time until thick and boiling.
• Take the pan off the heat and pour pudding into a bowl.
• Cover with cling-film to prevent a skin from forming. Let cool for 2 hours in the fridge.
• Whip heavy cream until firm peaks form. Fold in 2/3 of the whipped cream into the caramel pudding (using a spatula works best), use the rest to decorate.
• For the Caramel Shards: Repeat step 1 & 2.
• Pour the hot caramel on a parchment paper lined baking sheet. Let cool completely.
• Using a rolling pin, break the caramel into little shards.
• Divide the pudding into serving glasses, decorate with caramel shards and the rest of the whipped cream.

Notes

Cooking time includes 2 hours for the caramel pudding to cool down.
Serves 4 small desserts or 2 big servings.