By Tarishi Shrivastava
February 7, 2026
Caramel pudding is all about getting the perfect jiggle, soft, smooth, and melt-in-the-mouth texture. Get it right, and each spoonful feels light yet indulgent. While it looks fancy, perfecting caramel pudding at home is easy when you focus on texture, temperature, and a little patience.
Fresh eggs set better, while full-fat milk gives the pudding a creamy, silky texture.
Cook the sugar on low heat until it turns golden and slightly thick. Rushing will make it bitter and will have an uneven flavour.
Warm milk blends smoothly with eggs. Make sure not to over-boil the milk; it can cause curdling.
Straining the custard removes bubbles and egg bits, making the mixture smooth and flawless.
Keep it on low heat, which prevents bubbles and gives that soft and wobbly set to the pudding.
The pudding should still tremble in the centre when done; it firms up while cooling.
Refrigerating for a few hours enhances texture and lets the caramel settle beautifully.