Caramel Pudding With Chex Streusel Recipes

VELVETY CREME CARAMEL PUDDING RECIPE BY TASTY

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!

CARAMEL CHEX MIX

Steps:

• In a large bowl, combine the cereal, pretzels and nuts. In a small saucepan, combine butter and brown sugar. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over cereal mixture; toss to coat. , Spread into 2 greased 15x10x1-in. baking pans. Bake at 350° for 8 minutes. Stir; bake 6 minutes longer. Transfer to waxed paper-lined baking sheets. Cool completely. Store in airtight containers.

CARAMEL PUDDING

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.

CARAMEL PUDDING WITH CHEX STREUSEL

Steps:

• Make the budino: Combine brown sugar, corn syrup and 2 tablespoons water in a large heavy pot. Set over medium heat and cook, stirring, until mixture is smooth and sugar begins to caramelize, about 3 minutes.
• Add cream, milk and the vanilla bean pod and seeds and continue cooking over medium heat, stirring often, until sugar is dissolved, about 8 minutes.
• In a large bowl, whisk together whole egg, egg yolks and cornstarch. Very slowly, add 1/2 cup of the hot cream mixture, whisking constantly. Pour tempered egg mixture into pot, whisking constantly to keep eggs from scrambling. Cook 6 to 8 more minutes, stirring constantly, until mixture is thick. Remove from heat and discard vanilla bean.
• Add salt, butter and whiskey. Emulsify budino with an immersion hand blender, or transfer to a regular blender and pulse until butter is melted and incorporated. Taste and add salt, if desired.
• Working quickly so a skin does not form, pour budino into 12 4-ounce ramekins or small jars. Let cool in the refrigerator until set, about 4 hours.
• Meanwhile, make the Chex topping: Heat oven to 350 degrees. Mix Chex, brown sugar, butter, flour, cinnamon, vanilla, salt and nutmeg in a large bowl until cereal is coated. Spread mixture on a parchment-lined baking sheet and bake 20 minutes, tossing every 5 minutes, until browned and crisp. Let cool.
• Make the whipped mascarpone: Beat cream with an electric mixer on medium-high speed until soft peaks form. Add mascarpone and maple syrup and beat on medium speed until smooth. Season with salt, then transfer to a piping bag. Pipe whipped cheese on top of set budinos. Sprinkle Chex on top.