Danish Caramel Pudding (karamel Budding)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“My grandmother is full Dane and I found a few recipes to post when I was doing some research. If the recipe seems a bit "choppy" it is because they are old. Please use your discrestion when baking these.”
3hrs 30mins

Ingredients Nutrition


  1. To caramelize the sugar: put it in a smooth iron or aluminum saucepan over low heat and stir constantly until the sugar is melted and smoking, 8 to 10 minutes.
  2. Remove from the heat; add the boiling water slowly stirring as you add to prevent lumps.
  3. Return it to the heat and cook 8 to 10 more minutes, to a rich brown.
  4. This syrup hardens on standing but can be melted over hot water.
  5. To make the pudding: scald the cream, mix with the sugar and pour into the egg yolks, stirring slowly.
  6. Add the vanilla and beat slowly until well blended and cooled.
  7. Whip the egg whites stiff and add to the custard.
  8. Put half of the caramel in a pudding mold or casserole; tilt it so as to coat the bottome and sides.
  9. Pour the custard in and set it in a hot water bath.
  10. Bake in a 325F 20 to 30 minutes or until firm.
  11. Let the pudding cool in the baking dish, preferably overnight.
  12. Add 2 tablespoons congnac to cream and whip until stiff.
  13. Use the extra caramel sauce and whipped cream for garnish/topping.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a