How to Make Danish Caramel Pudding – Karamelbudding

Over the years it became in fashion to make various cold puddings including this delicious Danish caramel pudding in Denmark.  This old fashioned Danish dessert dates back to the 1700’s in Denmark.  In the very old Danish cookbooks the dessert was referenced as “Brændt Craim” or Burnt Cream.  In the 1800’s, the dessert was referred to as Karamelbudding or Caramel Pudding in the Danish cookbooks. It is interesting to see that the name was updated over the years.

When I was growing up in Denmark, this delicious dessert was very common to serve. The Danish Caramel Pudding was written in cookbooks, served in restaurants and made in Danish homes. My guess because once refrigeration was in homes and restaurants then it was easy to make this dessert. Prior to the refrigerators Danes used iced-boxes which was a big wooden box with a metal clad and a big cube of ice.  So dairy was delivered daily from milkmen.

Below is a traditional way to make the Danish Caramel Pudding.

Ingredients:

  • 2 cups of light cream
  • 4 Eggs and 1 egg yolk
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of sugar
  • 1 cup of sugar
  • 1/4 cup of water
  • whipped cream for decoration
  • almonds for decoration
  • fresh mint & red currants for garnish

See our YouTube video for recipe instructions.

I remember my mom making this traditional Danish dessert in the kitchen.  My mother made the caramel pudding in advanced either the night before or early in the morning. This is because the dessert has to cool down before serving.  So I suggest that you give yourself enough time to make this dessert.

Directions:

Make the caramel first in the pan.

  1. Pour both the sugar and add the 1/4 cup of water into the frying pan. Keep stirring the sugar to avoid the sugar from burning. Keep the stove at the lowest temperature. As soon as the sauce starts browning and melted sugar reaches a nice amber color, turn off the stove.
  2. Next heat up either a mold, cake pan or a bundt pan so it is warm.  I am using a bundt pan because traditionally this pudding has center for the whipped cream.
  3. Recommend to use your oven mitts and pour the warm caramel into the warm mold. Swirl the mold. Tilt the mold to coat the bottom and sides evenly.
  4. Set the mold aside.  The caramel will harden while we make the custard.

Next make the custard

  1. Preheat oven at 325F.
  2. Pour the cream into a pot. Mix in the sugar. Add the vanilla to the cream.
  3. Next add the 4 eggs with the egg yolk in the same bowl. Whip the egg yolk and eggs. Add the warm cream into the eggs a little at a time. If you pour the cream into the eggs too quickly, the eggs will curdle!
  4. Pour the cream egg mixture into the cooled down mold.
  5. Fill a roasting pan up with water & up to about 1/3 of the mold. Place mold in the water bath. Cover the mold with parchment paper.
  6. Bake for 45 minutes.
  7. If you have time, let it cool and stick in the fridge overnight.
  8. Turn the mold carefully upside-down on a plate. Allow the dessert to cool down to room temperature.
  9. Serve chilled. Before serving the pudding decorate with almonds.

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Before serving add in center whipped cream, red currents, mint leaf. If your pudding does not have a center for the whipped cream, do not worry. Just add the whipped cream on top of the pudding.  Or let your guests add whipped cream on their plate if need be.  It still tastes good.

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If you do not have much time to cool down the dessert, it does taste good warm too.  But traditionally this Danish dessert is served cold.

Serve with a glass of milk, tea or coffee.  Skål! This is a delicious cool dessert to enjoy.

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