Caramel Pudding

From Recidemia
Jump to: navigation, search


Serves 8

Caramel Pudding


Step 1

Caramel to glaze the molds:

  • 500 g (1 pound, 5 3/4 dl, 2 1/2 cups) Sugar
  • 2 1/2 dl (1 cup water)

Step 2


Step 1

  • Preheat the oven to 150 degrees C (300 degrees F).
  • Bring the milk and vanilla bean to a boil.
  • Whisk the eggs and Sugar .
  • Whisk the eggs into the boiling milk. Caramelize the Sugar .
  • Add the water and cook .
  • Line 3 1-liter molds with the caramel.
  • Strain the milk mixture, then divide among the molds.
  • Place a cloth towel in the bottom of an oven tray.
  • Place the molds on the towel .
  • Add hot water to reach halfway up the molds.
  • Bake 90 minutes.
  • Refrigerate until completely cold, then unmold.

Step 2

  • Caramelize the Sugar in a frying pan until golden.
  • Glaze the bottom and sides of a rectangular 2-liter loaf pan.
  • Heat the cream, half the remaining Sugar and the tiny seeds scraped from the inside of the vanilla bean, along with the bean itself to the boiling point.
  • Beat the egg yolks with the remaining Sugar.
  • Carefully whisk in the hot cream.
  • Strain into the prepared pan.
  • Bake in a water bath for about 90 min.
  • Refrigerate until completely cold.

See also