Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- 8 ramekins
- Large roasting pan
- Whisk
- Saucepan
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves.
3. Increase the heat to high and let the mixture boil without stirring until it turns amber in color, about 5-7 minutes.
4. Remove the saucepan from the heat and carefully pour the caramel into the ramekins, dividing it evenly among them.
5. In a large bowl, whisk together the eggs, milk, cream, vanilla extract, and salt until well combined.
6. Pour the egg mixture over the caramel in the ramekins.
7. Place the ramekins in a large roasting pan and fill the pan with enough hot water to come halfway up the sides of the ramekins.
8. Bake for 45-50 minutes, or until the pudding is set but still jiggles slightly in the center.
9. Remove the ramekins from the water bath and let them cool to room temperature.
10. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or overnight.
11. To serve, run a knife around the edge of each ramekin and invert onto a plate.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
325°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 290
Fat: 12g
Carbohydrates: 38g
Protein: 7g
Sodium: 160mg
Sugar: 37g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream.
- You can use 2% or skim milk instead of whole milk.
Variations:
- You can add a tablespoon of rum or brandy to the egg mixture for a boozy twist.
- You can sprinkle some sea salt on top of the caramel for a salty-sweet flavor.
- You can add some chopped nuts or dried fruit to the pudding for texture.
Tips and tricks:
- Be careful when making the caramel, as it can get very hot and sticky.
- Make sure the water in the roasting pan is hot before placing the ramekins in it.
- Let the pudding cool completely before refrigerating to avoid condensation on the surface.
- You can make the pudding a day ahead of time for convenience.
Storage instructions:
Cover the ramekins with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Let the pudding come to room temperature before serving.
Presentation ideas:
Serve the pudding in the ramekins or on a plate with some whipped cream and a drizzle of caramel sauce.
Garnishes:
Whipped cream, caramel sauce, chopped nuts, fresh fruit.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad, shortbread cookies, or chocolate truffles.
Troubleshooting advice:
- If the pudding is not setting, bake it for an additional 10-15 minutes.
- If the caramel is too hard, warm the ramekins in a hot water bath for a few minutes to soften it.
Food safety advice:
- Make sure the eggs are fresh and not cracked.
- Use a candy thermometer to ensure the caramel reaches the right temperature.
- Store the pudding in the refrigerator at all times.
Food history:
Caramel pudding is a classic dessert that has been enjoyed for centuries. It is believed to have originated in Europe and was popularized in the United States in the 19th century.
Flavor profiles:
Creamy, sweet, and slightly bitter from the caramel.
Serving suggestions:
Serve the pudding chilled or at room temperature.
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Taste: Sweet, Creamy, Caramelized, Rich, Smooth