Introduction:
Cream Caramel Pudding Fruit Mold is a delightful and visually stunning dessert that combines the classic elegance of crème caramel with the freshness of assorted fruits. This dessert is perfect for special occasions, dinner parties, or any time you want to impress your guests with a sophisticated and refreshing treat. The smooth, creamy texture of the caramel pudding, paired with the vibrant and juicy fruits, creates a harmonious blend of flavors and textures.
Serving:
To serve, run a thin knife around the edge of the mold to loosen the pudding. Place a large serving platter over the mold and invert it to release the Cream Caramel Pudding Fruit Mold onto the platter. The caramel will flow over the pudding, creating a beautiful sauce.
Flavor Profile:
This dessert offers a luxurious combination of creamy, sweet caramel pudding with the natural sweetness and slight tartness of fresh fruits. The caramel adds a rich, buttery note, while the fruits provide a refreshing contrast.
Conclusion:
Cream Caramel Pudding Fruit Mold is a show-stopping dessert that beautifully combines the classic flavors of crème caramel with the vibrant freshness of assorted fruits. Its elegant presentation and delightful taste make it a perfect choice for any special occasion. This dessert not only satisfies the sweet tooth but also adds a burst of color and flavor to your dining table, making it a memorable treat for your guests.
Indulge in the creamy richness of this Cream Caramel Pudding Fruit Mold, a luscious dessert featuring layers of caramel-infused pudding adorned with fresh, vibrant fruits. Perfect for elevating any occasion with its exquisite flavors and elegant presentation.
Ingredients:
- 1 cup sugar
- 1/4 cup water
- 4 eggs
- 1 can sweetened condensed milk (14 oz)
- 1 can evaporated milk (12 oz)
- 1 teaspoon vanilla extract
- Fresh fruit (strawberries, blueberries, kiwi, etc.)
Instructions:
In a saucepan over medium heat, combine the sugar and water. Cook without stirring until the sugar turns a deep amber color to create the caramel.
Pour the caramel into the bottom of a large mold or individual molds, tilting to coat the bottom evenly. Set aside to cool.
In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until well combined.
Pour the mixture over the cooled caramel in the molds.
Place the molds in a larger baking pan filled with hot water, ensuring the water reaches halfway up the sides of the molds.
Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until the center is set.
Remove from the oven and let cool in the water bath. Once cooled, refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the mold to loosen the pudding, then invert onto a serving plate. Garnish with fresh fruit.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours including chilling time
Kcal: 300 kcal per serving | Servings: 8