Custard Pudding with Coconut Caramel
This Japanese-style custard pudding is velvety smooth with a touch of coconut flavor in the caramel sauce. Made with oat milk, this dessert is perfectly gluten-free and dairy-free.
Equipment
- 8 x 4oz size metal cups or ramekins
Ingredients
For the caramel
- ½ cup coconut sugar
- ¼ cup water to mix with sugar first
- ¼ cup water to add later
For the custard
- 1½ cup oat milk or any non-dairy milk
- ⅓ cup organic cane sugar or granulated sugar, or any white colored sugar
- 5 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 280°F/ 140°F. Lightly grease 8 small cups with vegan butter (preferred) or olive oil.
- In a medium saucepan, place the coconut sugar and ¼ cup water. Cook over medium heat for about 5 minutes or until it starts to bubble and thicken.
- Pour another ¼ cup of water into the pan in one quick motion. It will make a loud sizzling sound. Let the caramel swirl by moving the saucepan in a circular motion.
- Pour the caramel sauce into the prepared cups. Set aside.
- In a clean saucepan, place the organic cane sugar and milk. Warm up over low heat and stir until the sugar has completely dissolved. Do not let it boil (so the eggs won't get cooked in the next step!).
- Beat the eggs in a large bowl. Pour the milk/sugar mix into the bowl slowly, stirring at the same time. Mix in the vanilla extract as well.
- Strain the mixture through a sieve twice. You can transfer from the bowl to the saucepan you just used, then from the saucepan to the bowl.
- Pour the mixture into the cups, on top of caramel.
- Place the pudding cups in a deep baking tray. Then fill the tray with hot water (about 130°F/ 54°C) up to halfway up the sides of the cups.
- Bake for about 45 minutes or until an inserted toothpick comes out clean.
- Let cool to room temperature. Then wrap individually and refrigerate until cold.
- To release out of the pudding cups, run a toothpick around the custard, cover with a small plate, and flip in one motion. Shake a bit and the pudding will slip out with the caramel on top.
Notes
For the custard, sugar with a lighter color is recommended for a nice color contrast. I normally go with organic cane sugar or monk fruit sugar.
You can swirl the caramel sauce by tilting the saucepan but do not stir with a spatula or spoon to avoid crystallization.
When you add water to the hot caramel, cover the saucepan with a strainer and pour the water through the strainer. It’s a pro tip to avoid hot caramel splatter!
This recipe works for 8 x 4oz sized pudding cups. Larger ramekins may be used as well but increase the baking time accordingly.
Nutrition
Serving: 1cupCalories: 135kcalCarbohydrates: 22gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 116mgSodium: 86mgPotassium: 66mgFiber: 0.4gSugar: 19gVitamin A: 261IUCalcium: 83mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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