Prepare to embark on a culinary journey that transforms simple ingredients into a decadent dessert that's both elegant and irresistibly delicious. This Caramel Pudding with Sweet and Salty Pecans is not just a dessert—it's a show-stopping experience that will elevate your home cooking from ordinary to extraordinary. With its silky-smooth texture, rich caramel flavor, and crunchy pecan topping, this recipe promises to be the star of any dinner table, leaving your guests begging for the secret to its incredible taste.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 2 cups whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup pecans, chopped
- 1 tablespoon butter
Instructions
- Begin by preparing the caramel sauce. In a heavy-bottomed saucepan, combine granulated sugar and water. Heat over medium-high heat without stirring, allowing the sugar to dissolve and caramelize.
- Watch the sugar carefully as it turns from clear to golden amber, which typically takes 8-10 minutes. Do not stir, but gently swirl the pan to ensure even caramelization.
- Once the caramel reaches a deep amber color, immediately remove from heat to prevent burning. Carefully pour the hot caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
- In a separate mixing bowl, whisk together eggs, whole milk, vanilla extract, and salt until smooth and well combined.
- Preheat the oven to 325°F (165°C). Place the caramel-lined baking dish inside a larger roasting pan that can hold a water bath.
- Slowly pour the egg mixture over the caramel layer, being careful not to disturb the caramel coating.
- Fill the roasting pan with hot water, creating a water bath that comes halfway up the sides of the baking dish.
- Carefully transfer the water bath with the pudding to the preheated oven. Bake for approximately 50-60 minutes, or until the pudding is set but still slightly jiggly in the center.
- While the pudding bakes, prepare the sweet and salty pecans. In a small skillet, melt butter over medium heat. Add chopped pecans and toast for 3-4 minutes, stirring constantly.
- Sprinkle a pinch of salt over the toasted pecans and remove from heat. Let cool completely.
- Once the pudding is done, remove from the oven and water bath. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to fully set.
- To serve, run a knife around the edges of the pudding and invert onto a serving plate. The caramel will flow over the pudding.
- Garnish with the prepared sweet and salty pecans just before serving. Enjoy chilled.
Tips
- Caramel-Making Mastery: Watch your sugar closely during caramelization. The difference between perfect amber and burnt sugar is just seconds.
- Water Bath Wisdom: Use hot water for your water bath to ensure even, gentle cooking and prevent the pudding from cracking.
- Cooling is Crucial: Allow the pudding to cool gradually at room temperature before refrigerating to maintain its smooth texture.
- Pecan Perfection: Toast pecans just until fragrant to enhance their flavor without burning.
- Serve Chilled: The pudding tastes best when thoroughly chilled, allowing the flavors to fully develop and the texture to set perfectly.
- Advance Preparation: This dessert can be made a day ahead, making it perfect for entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 7g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 110mg
