Caramel pudding/custard, serves 4-6. Probably the simplest (but not easiest) recipe I know.
- Place a rimmed sheet pan (or brownie pan) large enough to fit your bread pan filled about halfway with water in the middle of your oven, and preheat it to 150°C (300°F)
Heat 125g (¼ lb) of sugar in a small non-stick pan and keep stirring until it melts and reaches a golden-brown color. Pour the caramel into the bread pan and swirl it around a little so it coats the bottom evenly.
- It's a good idea to let the bread pan preheat in the oven as well, to avoid the caramel cracking when you pour it in.
- Mix 4-5 eggs, 6dl (~2½ cups) whole milk and 2 tablespoons of sugar until the mixture is smooth but not thickened or foamy. Pour it through a mesh strainer into the bread pan, place it into the water bath and bake for 45 minutes.
- Let the pudding cool off for at least one hour in the refrigerator. Turn it over onto an appropriate plate and serve with whipped cream.
You can probably add vanilla extract or some other flavoring, but most of the flavor is going to come from the caramel layer dissolving into the custard.
I find that a bread pan works best (for an oblong rectangular shape), but try experimenting with what you have on hand.