Gebrande Suiker Pudding Caramel Pudding Recipes

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.

GEBRANDE SUIKER PUDDING - CARAMEL PUDDING

Steps:

• Melt brown sugar and salt in pan over low heat until brown.
• Add 2 1/2 cups milk gradually.
• The sugar may form into hard lumps, but continue heating and stirring until dissolved.
• Mix cornstarch with remaining milk, add to hot mixture and cook until thickened, stirring constantly to prevent scorching.
• Add egg yolks, cook two minutes.
• Add butter and vanilla extract; mix well and chill.

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!

GEBRANDE SUIKER BOL - CARAMEL DUMPLINGS

Steps:

• Melt 1 cup sugar in heavy saucepan and brown slightly.
• Add boiling water and cook over low heat until sugar lumps dissolve, stirring occasionally.
• When syrup is ready, prepare dumplings.
• Sift flour, baking powder, salt and 1 tablespoon sugar together; cut in butter and add milk.
• Heat caramel syrup to a rapid boil.
• Drop dough into syrup using a tablespoon, cover closely and cook without lifting cover for 12 minutes.
• Serve with syrup as a sauce.