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“this recipe is so easy, you won't even believe it! 3 simple ingredients conclude in an authentic French dessert that will wow your guests!”
1hr 5mins

Ingredients Nutrition


  1. Preparation.
  2. - coat inside of the molds with some unsalted butter.
  3. Custard(1).
  4. - heat milk and sugar over medium~low heat, stir constantly.
  5. - remove from heat when all sugar dissolves
  6. - add vanilla
  7. - cool to room temperature.
  8. - pre heat oven to 140 degree Celsius.
  9. Caramelized Sugar.
  10. * do not stir or shake the sauce pan in this whole step.
  11. - prepare a sauce pan and a larger container filled with cold water.
  12. - heat and mix sugar and water in a sauce pan over high heat.
  13. - remove immediately from heat when caramelization begins (amber, not brown).
  14. - dip sauce pan in cold water briefly to cool and stop caramelization, do not leave it in or sugar will crystallize.
  15. - slowly mix in the hot water to thin out the caramelized sugar.
  16. - pour a thin layer of caramelized sugar into the pudding molds, cool molds in fridge and let the sugar solidify.
  17. Custard(2).
  18. - beat eggs gently, without stirring in air bubbles.
  19. - mix evenly egg with the milk/sugar mixture from (1).
  20. - sift/strain the mixture to remove and solid chunks.
  21. - pour mixture into the molds.
  22. - place molds evenly in a deep oven pan.
  23. - pour hot water into the pan, to 1/2 height of the molds
  24. - place into the oven for 30 minute.
  25. - turn off oven, do not open oven.
  26. - remove from oven after it has cooled down.
  27. - cool in fridge.
  28. Serving.
  29. - to remove from mold, insert a small knife between custard and the mold, cut around and drop custard onto a plate.

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