With our Buttermilk Vanilla Caramel Puddings Recipe, you will be surprised how quick and simple they are to make.
Why not create these caramel puddings ahead of time, they have a smooth creamy taste with an indulgent caramel sauce.
What are Caramel Puddings ?
In fact, it is a custard dessert with a layer of clear caramel sauce, also known as Crème caramel or caramel custard.
The puddings can be kept in the fridge for up to 2 days.
In addition, you can also try our other Natural Flavoured Icing Sugars! in our range, give your bakes a delightful twist of flavour.
If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
Check more recipes out here.
(6 oz) Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar (or any flavour of your choice)
175g (6 oz) Caster Sugar
600ml Double Cream
3 sheets Leaf Gelatine
Optional Orange Segments / mixed berries
You will need 6 ramekins or small round oven proof pots to make these individual desserts.
1. Take 150g of the caster sugar and place this in a pan over a medium heat. Cook the sugar until dissolved stirring until it becomes a light caramel colour.
2. Carefully divide the mix between your 6 pots, swirl the pot so the caramel covers the sides and set aside.
3. Soak the gelatine leaves in very cold water to soften for approximately 10 minutes.
4. Place the cream, remaining caster sugar and all the icing sugar into a clean pan and set over a medium heat. Stir until the sugar is dissolved and then bring to a simmer.
5. Once at the simmering stage, remove from the heat, drain the gelatine leaves over a sieve then add them to the cream mixture. Stir to dissolve and then leave to cool.
6. When luke warm add the buttermilk and stir in. Sieve everything into a jug.
7. Pour the mix equally between your 6 caramel soaked pots and place in the fridge for 3 hours or as long as you can. You can make the day before and leave in the fridge to set fully.
8. Just before serving remove from the fridge and dip the bottom of each pot into a bowl of hot water to loosen the sides. Turn out onto your serving plate by placing the plate on top of the pot and flipping over carefully allowing the pudding to drop out.
Add 50g of caster sugar to a pan and stir over a medium heat until dissolved and caramel coloured. Add in the orange segments and swirl in the caramel before placing on top of your puddings.
Alternatively add a few mixed berries to your plate and sprinkle with some vanilla icing sugar just before serving.