Danish Caramel Pudding (Karamel Budding)
Total Time: 3 Hours 30 Minutes | Prep Time: 30 Minutes | Cook Time: 3 Hours
Servings: 6
Description:
A traditional Danish dessert passed down through generations, this caramel pudding (or Karamel Budding) offers a delightful blend of rich flavors and creamy textures. The recipe, shared by my grandmother who hails from Denmark, may appear a bit rustic and old-fashioned, but its timeless charm lies in its simplicity. With a touch of cognac and a delicate balance of caramelized sugar and creamy custard, this is a dessert to enjoy slowly, preferably with a cup of coffee on a quiet afternoon. While the steps may seem laborious, the end result is well worth the effort. Enjoy this old Scandinavian classic with a dash of nostalgia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 cup |
| Boiling water | 1/4 cup |
| Sugar | 2 tablespoons |
| Eggs | 1/4 cup (egg yolks) |
| Vanilla extract | 6 teaspoons |
| Cognac | 1 tablespoon |
| Heavy cream | 2 cups |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 606.2 kcal |
| Fat Content | 44.3 g |
| Saturated Fat | 26.1 g |
| Cholesterol | 354.3 mg |
| Sodium | 112.4 mg |
| Carbohydrates | 45.6 g |
| Fiber | 0 g |
| Sugar | 42.2 g |
| Protein | 8.8 g |
Instructions
Caramelization Process
-
Caramelize the Sugar
In a smooth iron or aluminum saucepan, add the granulated sugar. Place the pan over low heat and stir constantly. The goal is to melt the sugar completely and allow it to slowly darken into a rich caramel color. This process should take approximately 8 to 10 minutes, but do not rush it; patience is key to achieving the perfect caramel. -
Add Boiling Water
Once the sugar is melted and smoking slightly, remove the saucepan from the heat. Slowly add the boiling water while stirring continuously. This step is crucial to prevent the caramel from clumping. The mixture will bubble up, so take caution. Stir until fully combined. -
Cook the Caramel Syrup
Return the saucepan to the heat and continue to cook the caramel syrup for an additional 8 to 10 minutes, allowing it to thicken and develop a deeper brown color. Keep a close eye on the syrup as it thickens. It will harden as it cools but can be melted again by placing it over hot water if needed.
Making the Pudding
-
Scald the Cream
In a separate saucepan, gently heat the heavy cream until it is just about to simmer. Be careful not to let it boil over. -
Combine Sugar with Cream
Once the cream is scalded, add the sugar to the cream and stir until the sugar is fully dissolved. -
Add the Egg Yolks
Slowly pour the sugar-cream mixture into the egg yolks, stirring continuously to prevent curdling. Beat the mixture gently until it is well blended and smooth. -
Add Vanilla Extract
Stir in the vanilla extract and continue to mix until it is incorporated into the custard. Allow the custard to cool slightly. -
Whip the Egg Whites
In a separate bowl, beat the egg whites until stiff peaks form. Once the egg whites are whipped, gently fold them into the custard mixture, being careful not to deflate the fluffy texture.
Assembling and Baking the Pudding
-
Prepare the Pudding Mold
Select a pudding mold or a casserole dish and pour half of the caramel syrup into the bottom. Tilt the dish to ensure the caramel coats the bottom and sides of the mold. -
Pour in the Custard
Pour the custard mixture into the prepared mold over the caramel layer. This creates the beautiful contrast between the smooth custard and the rich, sticky caramel at the bottom. -
Set in a Hot Water Bath
Place the mold into a large baking pan filled with hot water (about halfway up the sides of the pudding mold). This gentle cooking method helps the custard cook evenly without curdling. -
Bake the Pudding
Preheat your oven to 325ยฐF (163ยฐC). Bake the pudding in the hot water bath for 20 to 30 minutes, or until the custard is firm to the touch. You can check the doneness by gently shaking the mold; the custard should not jiggle excessively. -
Cool the Pudding
Once baked, remove the pudding from the oven and allow it to cool in the baking dish. It is best to let it cool overnight in the fridge for the best texture and flavor. The pudding should be set and easy to slice after chilling.
Whipped Cream Topping
-
Prepare the Whipped Cream
In a mixing bowl, add the heavy cream and 2 tablespoons of cognac. Whip until the cream forms stiff peaks. -
Serve and Garnish
Once the pudding has cooled and is ready to serve, drizzle the remaining caramel syrup over the top. Spoon a generous dollop of whipped cream on each serving for a luxurious finishing touch. The rich caramel flavor paired with the silky whipped cream creates a dessert experience that is both comforting and indulgent.
Final Thoughts
Danish Caramel Pudding, with its decadent layers of caramel and creamy custard, is a dessert that is as timeless as it is delicious. Whether you’re honoring a family tradition or simply in search of a rich, comforting treat, this recipe will surely satisfy. The inclusion of cognac in the whipped cream adds a subtle complexity that makes the dessert feel extra special. It’s the kind of dish that brings people together, creating memories with every spoonful.
Enjoy this classic Scandinavian treat, and remember to take your time with itโgood things come to those who wait.
