Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 2 cups whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Special equipment needed:
- 6 ramekins
- Large baking dish
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine the sugar and water over medium heat. Cook until the sugar dissolves and turns into a golden brown caramel, about 10-12 minutes.
3. Pour the caramel into the ramekins, dividing it evenly among them.
4. In a separate bowl, whisk together the milk, heavy cream, eggs, salt, and vanilla extract until well combined.
5. Pour the milk mixture over the caramel in the ramekins, filling them about 3/4 of the way full.
6. Place the ramekins in a large baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins.
7. Bake for 35-40 minutes, or until the pudding is set and a toothpick inserted in the center comes out clean.
8. Remove the ramekins from the water bath and let them cool to room temperature.
9. Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or until chilled.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
350°F
Serving size:
6 servings
Nutritional information:
Calories: 315
Fat: 14g
Carbohydrates: 41g
Protein: 7g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version of this recipe.
- You can use almond milk or coconut milk instead of whole milk for a dairy-free version.
Variations:
- Add a pinch of cinnamon or nutmeg to the milk mixture for a spiced version of this recipe.
- Top the chilled pudding with whipped cream and chopped nuts for a decadent dessert.
Tips and tricks:
- Be careful when making the caramel, as it can burn easily.
- To prevent the pudding from curdling, make sure the milk mixture is at room temperature before pouring it over the caramel.
- To remove the pudding from the ramekins, run a knife around the edges and invert the ramekins onto a plate.
Storage instructions:
Store the chilled pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place the ramekins in a baking dish filled with hot water and bake at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the chilled pudding in the ramekins or invert them onto a plate for a more elegant presentation.
Garnishes:
Top the pudding with whipped cream, chopped nuts, or a drizzle of caramel sauce.
Pairings:
Serve the pudding with a cup of coffee or tea for a comforting dessert.
Suggested side dishes:
This pudding is rich and decadent on its own, but you can serve it with fresh fruit or a light salad to balance out the flavors.
Troubleshooting advice:
- If the pudding is still liquid after baking, it may need to bake for a few more minutes.
- If the pudding curdles, it may have been overcooked or the milk mixture may have been too hot.
Food safety advice:
Make sure to cook the pudding until it reaches an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Ozark Caramel Pudding is a classic Southern dessert that originated in the Ozark Mountains of Arkansas. It is made with a rich caramel sauce and a creamy custard, and is often served chilled.
Flavor profiles:
This pudding is sweet and creamy with a rich caramel flavor.
Serving suggestions:
Serve the chilled pudding as a dessert after a hearty meal.
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Taste: Sweet, Creamy, Caramel, Rich, Decadent, Caramel-Flavored