BURNT CARAMEL PUDDING
Great holiday entertaining recipes are even better if they can be made a day ahead. Midge, a Food52 community member, shared this recipe for Burnt Caramel Pudding: the complex depth of the deeply toasted, almost burnt caramel and the richness of real vanilla bean infuse a dessert that's creamy and easy to make. Add a dollop of whipped cream or sweetened mascarpone, and it's dressed up for a dinner party.
Provided by Amanda Hesser and Merrill Stubbs
Time 7h20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 300 F.Pour cream into a small saucepan. Split vanilla bean and scrape the seeds into the cream; toss the scraped pod in there, too. Turn the heat to low to gently warm the cream to just below a simmer. Remove from heat and set aside.
- Reserve 2 tablespoons of the sugar; pour remaining sugar and 1 1/2 tablespoons water into heavy-bottomed saucepan and set over medium heat, stirring until sugar dissolves. Then crank the heat to high and let the liquid bubble away. Don't stir, just swirl the pan occasionally, until it turns dark amber. This takes about 4 minutes, but watch closely because it happens fast. Moving quickly, fish the vanilla pod out of the cream and save for another use. Slowly stir the warm cream into the caramel. Let the mixture cool for about 10 minutes.
- Meanwhile, whisk the egg yolks with the remaining sugar and a pinch of salt in a medium bowl, until light and lemon colored.
- Whisk a little of the cream-caramel mixture into the egg yolks, to temper the yolks. Then add the yolk and cream mixture to the pot of cream and caramel. Strain the mixture into a pitcher or large measuring cup.
- Pour the mixture into four ramekins. If you like your caramel a bit salty, sprinkle a few extra grains of sea salt on top of each one. Place the ramekins in a shallow pan. Place the pan in the oven, and fill the outside of the pan with cold water, to halfway up the sides of the ramekins. Bake for about an hour to an hour and 15 minutes, until the custard is set in the middle.
- Remove the puddings from the oven, remove them from the water bath, and let cool completely. Chill for at least 6 hours, but it's best if you can chill overnight. Serve with whipped heavy cream, if you like.
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Amarachi Winner
[email protected]I'm not a big fan of caramel, but I actually really enjoyed this burnt caramel pudding. The flavor was rich and complex, and the texture was smooth and creamy.
Danielle Robinson
[email protected]This burnt caramel pudding is a bit time-consuming to make, but it's definitely worth it. The flavor is amazing!
MD nuru Hok
[email protected]I love that this pudding is made with real ingredients. It's so much better than the store-bought stuff.
Amrita Chettri
[email protected]This pudding is the perfect balance of sweetness and bitterness. It's not too sweet, but it's not bitter either.
Emmanuel Chidera
[email protected]The texture of this pudding is so smooth and creamy. It's like eating a cloud.
Simbarashe Chikuni
[email protected]I love the burnt caramel flavor in this pudding. It's so unique and delicious.
Jay Oma
[email protected]This is my go-to recipe for burnt caramel pudding. It's always a hit with my family and friends.
Nirmal Miranda
[email protected]I've made this burnt caramel pudding several times now and it always turns out perfect. It's a great dessert for any occasion.
NaZiM
[email protected]This recipe is a keeper! The burnt caramel pudding was easy to make and it turned out perfectly. The pudding was creamy and smooth, and the caramel sauce was rich and flavorful. I would definitely recommend this recipe to anyone who loves caramel des
Chamod Piumal
[email protected]I made this burnt caramel pudding for a dinner party and it was a huge success! Everyone loved it. The pudding was creamy and smooth, and the caramel sauce was rich and flavorful. I will definitely be making this again.
Gabby Maree
[email protected]The burnt caramel pudding was delicious! I was a bit skeptical about the burnt sugar part, but it added a wonderful depth of flavor. The pudding itself was creamy and smooth, and the caramel sauce was rich and decadent. I would definitely recommend t
Howard Hall jr
[email protected]This burnt caramel pudding was a hit! It had a rich, creamy texture and a perfectly caramelized top. I followed the recipe exactly and it turned out perfectly. I will definitely be making this again!