A Karamellpudding Recipe

In the spirit of the season, our Co-Founder and Creative Director shares a beloved family recipe to share with family and friends. Recreate her Norwegian caramel pudding, or ‘Karamellpudding’ with the recipe below.

INGREDIENTS

1/2 cup & 1 tbsp sugar, divided

2 1/2 cups whole milk

4 eggs

1 tsp vanilla

Whipped cream and berries for serving

METHOD

1. Preheat the oven to 250 degrees celsius.

1. Pour 1/2 cup sugar into a loaf pan and place on the stove over a low to medium heat. Stir until melted and a light golden brown colour.

3. Once melted, swirl the caramel around the cover the base of the pan. Then set aside to cool and allow the caramel to harden.

4. In a medium sauce pan, stir together the milk and 1 tbsp sugar. Heat over a medium heat to a slow boil. Remove from heat and set aside to cool.

5. Whisk the eggs and vanilla together in a separate bowl. Once the milk mixture has cooled, whisk the eggs and vanilla in.

6. Pour the mixture into the loaf pan and set the pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the loaf tin.

7. Bake for around 2 1/2 hours or until the pudding is set. Remove the pan from the water bath and let cool. Cover and chill overnight.

8. Ready to serve the following day, add whipped cream and berries to a liking.