Burnt Caramel Pudding
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Heat the oven to 300°F
2
Pour the cream into a small saucepan
3
Split the vanilla bean and scrape the seeds into the cream; toss the scraped pod in there too
4
Turn the heat to low to gently warm the cream
5
Reserve 2 tablespoons of the sugar
6
Pour the remaining sugar and the 1 1/2 tablespoons of water into a heavy-bottomed saucepan, set over medium heat, and stir until the sugar dissolves
7
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
8
This takes about 4 minutes, but watch closely, because it happens fast
9
Reduce the heat to medium
10
Moving quickly, fish the vanilla pod out of the cream (rinse it and save for another use) and slowly stir the warm cream into the caramel
11
Once it comes to a boil (this will happen fast), remove from the heat and let the mixture cool for about 10 minutes
12
Whisk the egg yolks with the reserved sugar and a pinch of sea salt in a medium bowl
13
Whisk a little of the cream-caramel mixture into the egg yolks, then gradually whisk in the rest until it's all incorporated
14
Strain the mixture into a pitcher or large measuring cup and pour it into four 6-ounce ramekins (see Tips and Techniques)
15
Place the ramekins in a shallow baking pan filled halfway with cold water
16
If you like your caramel a bit salty, like me, sprinkle a few grains of sea salt on top of each pudding
17
Cook for 1 hour to 1 hour and 15 minutes, until just set
18
Chill the puddings for at least 3 hours; but it's best if you can chill them overnight
19
Serve with freshly whipped cream
20
Heat the oven to 300°F
21
Pour the cream into a small saucepan
22
Split the vanilla bean and scrape the seeds into the cream; toss the scraped pod in there too
23
Turn the heat to low to gently warm the cream
24
Reserve 2 tablespoons of the sugar
25
Pour the remaining sugar and the 1 1/2 tablespoons of water into a heavy-bottomed saucepan, set over medium heat, and stir until the sugar dissolves
26
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
27
This takes about 4 minutes, but watch closely, because it happens fast
28
Reduce the heat to medium
29
Moving quickly, fish the vanilla pod out of the cream (rinse it and save for another use) and slowly stir the warm cream into the caramel
30
Once it comes to a boil (this will happen fast), remove from the heat and let the mixture cool for about 10 minutes
31
Whisk the egg yolks with the reserved sugar and a pinch of sea salt in a medium bowl
32
Whisk a little of the cream-caramel mixture into the egg yolks, then gradually whisk in the rest until it's all incorporated
33
Strain the mixture into a pitcher or large measuring cup and pour it into four 6-ounce ramekins (see Tips and Techniques)
34
Place the ramekins in a shallow baking pan filled halfway with cold water
35
If you like your caramel a bit salty, like me, sprinkle a few grains of sea salt on top of each pudding
36
Cook for 1 hour to 1 hour and 15 minutes, until just set
37
Chill the puddings for at least 3 hours; but it's best if you can chill them overnight
38
Serve with freshly whipped cream