Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 4 eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- 8-inch round baking dish
- Large roasting pan
- Whisk
- Fine-mesh strainer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns amber in color, about 10 minutes.
3. Pour the caramel into the baking dish and swirl to coat the bottom evenly. Set aside.
4. In a large bowl, whisk together the eggs, milk, cream, vanilla extract, and salt until well combined.
5. Pour the mixture through a fine-mesh strainer into the baking dish.
6. Place the baking dish in a large roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the baking dish.
7. Bake for 50-60 minutes, or until the pudding is set but still jiggles slightly in the center.
8. Remove the baking dish from the roasting pan and let it cool to room temperature.
9. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
10. To serve, run a knife around the edges of the pudding to loosen it from the dish. Invert the pudding onto a serving plate and serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
325°F
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 32g
Protein: 7g
Sodium: 120mg
Sugar: 30g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream.
- You can use almond or coconut milk instead of whole milk.
Variations:
- You can add a tablespoon of rum or brandy to the pudding mixture for a boozy twist.
- You can sprinkle chopped nuts or shredded coconut on top of the caramel before pouring in the pudding mixture.
- You can serve the pudding with whipped cream or fresh berries on top.
Tips and tricks:
- Be careful when making the caramel, as it can burn easily.
- Use a fine-mesh strainer to remove any lumps from the pudding mixture.
- Let the pudding cool to room temperature before refrigerating it to prevent condensation from forming on the surface.
Storage instructions:
Cover the pudding with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
The pudding is best served chilled, but you can reheat it in the microwave or oven if desired.
Presentation ideas:
Serve the pudding on a decorative plate or in individual ramekins for an elegant presentation.
Garnishes:
Sprinkle chopped nuts or shredded coconut on top of the pudding for added texture and flavor.
Pairings:
Serve the pudding with a cup of coffee or tea for a cozy dessert.
Suggested side dishes:
The pudding is a rich and decadent dessert on its own, but you can serve it with a light salad or fruit for balance.
Troubleshooting advice:
- If the pudding is not setting, bake it for an additional 10-15 minutes.
- If the pudding is overcooked and curdled, strain it through a fine-mesh strainer before refrigerating it.
Food safety advice:
Make sure to cook the pudding to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Caramel pudding is a classic dessert that has been enjoyed for centuries. It originated in Europe and has since become a popular dessert all over the world.
Flavor profiles:
The pudding is rich and creamy with a sweet caramel flavor.
Serving suggestions:
Serve the pudding chilled for a refreshing and indulgent dessert.
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Taste: Sweet, Creamy, Caramelized, Rich, Indulgent