VELVETY CREME CARAMEL PUDDING RECIPE BY TASTY
Here's what you need: sugar, egg yolks, eggs, vanilla, sugar, milk, heavy cream
Provided by Jordan Kenna
Categories Desserts
Yield 3 servings
Number Of Ingredients 7
Steps:
- Start by melting ½ a cup (100 G) sugar in a pan. Keep on stiring until it becomes a syrup.
- Take 3 pudding bowl and pour the caramel syrup equally into the bowls.
- Add 3 egg yolks, 2 eggs, 1 tsp of vanilla and half cup of sugar in a glass jar. Whisk the ingredients thoroughly.
- Heat one and half cup of milk in a pan. Add 6 tbsp of heavy cream into the same pan. Whisk the ingredients to avoid the thick layer of the milk on top.
- Gently strain the mixter into the glass jar with the other ingredients and whisk all of it together.
- Carefullly pour the pudding mixture equally on top of the caramel syrup in each pudding bowl.
- Boil water in a pan and gently place each bowls in it. Cover the lid of the pan. Steam it for good 25 to 30 minutes.
- Refigerate the pudding until cold.
- Enjoy!
Nutrition Facts : Calories 480 calories, Carbohydrate 52 grams, Fat 24 grams, Fiber 0 grams, Protein 16 grams, Sugar 52 grams
CARAMEL PUDDING
Caramel pudding was always a favorite in the family when I was growing up, now I enjoy making it for my family. My grandmother often cooked "from scratch", and she still does. As you can see from this recipe, it uses a good many "on-the-farm" products, which made this tasty treat even more enjoyable-we'd get to eat the fruits of our labor!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, scald milk. Meanwhile, in a bowl, beat eggs until creamy. Add sugars, flour and 1-1/2 cups of the scaled milk; slowly pour into saucepan with remaining milk. Cook and stir over medium heat until pudding thickens, about 15-20 minutes. Remove from the heat; add vanilla and butter. Stir well. Continue to stir pudding every 10 minutes until cooled.
Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 85mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
SWEET CORNMEAL PUDDING
Steps:
- Preheat oven to 375 degrees. Butter 8 cup souffle dish. Bring milk to boil in heavy large saucepan. Reduce heat to medium. Gradually mix in cornmeal and salt. Stir until mixture becomes very thick, about 1 minute. Add butter; stir until melted. Remove pan from heat. Stir in 1/2 cup sugar and buttermilk. Whisk yolks in large bowl to blend. Gradually whisk in cornmeal mixture. Using electric mixer, beat egg whites in medium bowl until frothy. Add remaining 1/4 cup sugar and beat until soft peaks form. Gently fold whites into cornmeal mixture.
- Transfer mixture to prepared dish. Bake until mixture puffs and is golden brown. Sprinkle with powdered sugar and serve hot.
CARAMEL CORNMEAL PUDDING
Provided by Florence Fabricant
Categories project, dessert
Time 2h30m
Yield 8 - 10 servings
Number Of Ingredients 11
Steps:
- Scald four cups of milk in a deep three- or four-quart saucepan. Gradually add the cornmeal, stirring constantly. Continue cooking five to 10 minutes until the mixture has thickened somewhat.
- While the cornmeal and milk are cooking dissolve the sugar in the water in a heavy saucepan, preferably nonstick, and cook over medium-high heat until the mixture turns a rich amber color. Very slowly stir the hot caramel into the hot cornmeal mixture. Continue cooking until the caramel is evenly dissolved in the cornmeal.
- Remove from heat and add the butter, eggs, cognac, pecans, salt and nutmeg.
- Now preheat the oven to 325 degrees.
- Butter an eight-cup casserole dish. Pour the cornmeal mixture into the dish, place in the oven and bake 30 minutes. Stir in the remaining milk and bake one hour and 15 minutes to one-and-a-half hours longer. Serve warm or chilled with whipped cream or ice cream.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 9 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 5 grams, Sodium 86 milligrams, Sugar 26 grams, TransFat 0 grams
CARAMEL BREAD PUDDING
Tammie Peebles writes from Naples, Florida, "My mom gave me the recipe for this easy-to-make pudding. It's a great way to use up day-old bread."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm or cold.
Nutrition Facts : Calories 277 calories, Fat 5g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 210mg sodium, Carbohydrate 52g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.
BUTTERMILK CARAMEL PUDDINGS
A foolproof make-ahead spin on a crème caramel, using just five ingredients. The perfect winter dinner party dessert for those with a sweet tooth
Provided by Barney Desmazery
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- You'll need 6-8 dariole moulds or small individual pudding basins. Tip 150g of the sugar into a shallow pan and place over a medium heat. Cook the sugar until dissolved and turning to a light amber caramel. While it is still hot, carefully pour the caramel over the base of the moulds, tipping them around so some caramel also sticks to the sides. Set aside.
- Soak the gelatine in very cold water for about 10 mins to soften. Tip the cream, remaining sugar and the vanilla pod and seeds into a saucepan. Place on the heat, stirring to combine and dissolve the sugar. Bring to a simmer, stirring occasionally, then remove from the heat. Add the drained, squeezed gelatine leaves and stir to dissolve, then leave to cool. When tepid, remove and squeeze out the vanilla pod, stir in the buttermilk, then strain everything into a jug. Share the mixture between the moulds, then place in the fridge for at least a couple of hours, or preferably overnight to set. Can be made up to three days ahead.
- To serve, dip the bases of the moulds briefly into very hot water until the fillings just come away from the sides. When you are confident that it will turn out, place a serving plate over the mould and carefully turn, allowing the contents to drop out onto the plate, scooping out any caramel sauce left in the mould and drizzling over the puddings. Serve immediately.
Nutrition Facts : Calories 562 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 47 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CORNMEAL PUDDING
This simple and delicious cornmeal pudding, which colonial Americans called Indian pudding, is essentially baked polenta sweetened with molasses and spiked with spices.
Provided by Mark Bittman
Categories dessert
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, put 31/2 cups milk. Add molasses and sugar, and stir; when they are incorporated, turn heat to low. Heat oven to 300 degrees.
- Slowly sprinkle cornmeal over warm milk mixture, stirring or whisking all the while; break up any lumps. When mixture thickens after 10 minutes or so, stir in all remaining ingredients, except for the remaining milk, and turn off heat.
- Grease an 8- or 9-inch square baking dish or similar size gratin dish and turn warm mixture into it; top with remaining 1/2 cup milk; do not stir. Bake 21/2 to 3 hours, or until pudding is set. Serve warm, cold or at room temperature. Wrapped well and refrigerated, this keeps for several days.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 276 milligrams, Sugar 54 grams, TransFat 0 grams
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