Caramel Cream Pudding: The Ultimate Guide to Perfection

In a medium saucepan, combine the sweetener and water over medium heat. Swirl gently (don’t stir) until the mixture turns a deep amber color. Remove from heat immediately to prevent burning.
Pour the caramel into individual ramekins or a large baking dish, tilting to coat the bottom evenly. Set aside to cool.
Make the Cream Pudding Mixture:

In a saucepan, heat the milk and cream over medium heat until just warm (do not boil).
In a separate bowl, whisk the eggs and sweetener until pale and frothy. Gradually add the warm milk mixture to the eggs while whisking continuously to temper them. Stir in vanilla extract.
Combine and Bake:

Strain the pudding mixture through a fine sieve to remove any lumps, then pour it over the set caramel in the ramekins or baking dish.
Place the ramekins in a deep baking pan. Fill the pan with hot water until it reaches halfway up the sides of the ramekins (a water bath ensures gentle, even cooking).
Bake in a preheated oven at 325°F (160°C) for 35–45 minutes, or until the pudding is set but slightly wobbly in the center.
Cool and Serve:

Remove from the water bath and let the pudding cool to room temperature. Refrigerate for at least 2 hours or overnight for the best texture.
To serve, run a knife around the edges and invert onto a plate to release the caramel-topped pudding.
Serving and Storage Tips: