Saturday afternoon, 1:06pm, the man is off shooting his bow and I am at the cozy little coffee shop/bookstore with a black & tan coffee, reading Bobby Flay, Malcolm Gladwell and Harvey Karp. The menu has all been made for next week's cooking, and leftovers are the plan for tonight. Nothing romantic or exciting about that, right? Well, not if I make this super duper ummy yummy caramel pudding! Yes ma'am (and sir.. if any are reading), that's exactly what I am making tonight.
I love trying new recipes! Pictures to follow, m'Dears. But for now, take the recipe. Yum! Enjoy :)
2.5 + 0.5 cups whole milk
1 cup heavy cream
6 tablespoons cornstarch
4 eggs, room temperature
1 teaspoon vanilla extract
seeds from 2 vanilla beans
1 cup sugar
1 teaspoon salt
4 tablespoons unsalted butter
2 cups caramel + 0.5 cups for serving
In a large saucepan, boil milk & cream over medium heat - do not scald.
In a bowl with mixer or wooden spoon, mix cornstarch & 0.5 cup milk.
Add eggs one at a time followed by the vanilla and vanilla bean seeds, sugar and salt, mixing after each addition. While mixing on slow, add the hot milk mixture very slowly. Pour back into saucepan and whisk on med-high heat. Add cubed butter, and stir constantly til thickens (usually 5-10 minutes.) After the pudding has thickened, add 2 cups caramel. Whisk vigorously, cook 2-3 minutes more. Remove from heat, let cool in pan for 5 minutes. Pour into individual bowls, and allow to cool to room temperature. Refrigerate for at least one hour, or overnight. Before serving, drizzle with remaining caramel.
Makes eight 6-ounce servings.
No comments:
Post a Comment