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== Description == |
== Description == |
||
− | For caramel lovers! This divine, caramel-based dessert is purely similar to crème caramel and has a greater hint of vanilla content. Keep the milk and vanilla bean boiling to have a hot consistency.[[Image:CarmelPudding.jpg|thumb|Caramel Pudding]] |
+ | For caramel lovers! This divine, caramel-based dessert is purely similar to crème caramel or leche flan and has a greater hint of vanilla content. Keep the milk and vanilla bean boiling to have a hot consistency.[[Image:CarmelPudding.jpg|thumb|Caramel Pudding]] |
== Ingredients == |
== Ingredients == |
||
=== For the milk base === |
=== For the milk base === |
||
− | * 1 liter full |
+ | * 1 liter full-fat [[milk]] |
− | * 1 [[vanilla bean]], split lengthwise |
+ | * 1 [[vanilla bean]], split lengthwise |
− | * 10 [[egg |
+ | * 10 large [[egg]]s |
− | * 3 tablespoons [[Granulated sugar|sugar]] |
+ | * 3 tablespoons [[Granulated sugar|sugar]], brown or white only |
=== For the caramel base === |
=== For the caramel base === |
||
− | * 5 cups [[Granulated sugar|sugar]] |
+ | * 5 cups [[Granulated sugar|sugar]], brown or white only |
* 1 cup [[water]] |
* 1 cup [[water]] |
||
=== For the sugar and cream base === |
=== For the sugar and cream base === |
||
− | * 3 cups [[Granulated sugar|sugar]] |
+ | * 3 cups [[Granulated sugar|sugar]], brown or white only |
− | * 1 liter [[light whipping cream|whipping cream]] |
+ | * 1 liter [[light whipping cream|whipping cream]] |
− | * 1 [[vanilla bean]], split lengthwise |
+ | * 1 [[vanilla bean]], split lengthwise |
* 15 [[egg]] [[egg yolk|yolks]] |
* 15 [[egg]] [[egg yolk|yolks]] |
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=== For the milk base === |
=== For the milk base === |
||
− | # Preheat the oven to 150° C (300° F). |
+ | # Preheat the oven to 150° C (300° F). |
− | # Bring the [[milk]] and [[vanilla bean]] to a boil. |
+ | # Bring the [[milk]] and [[vanilla bean]] to a boil. |
− | # Whisk the [[egg|eggs]] and [[Granulated sugar|sugar]]. |
+ | # Whisk the [[egg|eggs]] and [[Granulated sugar|sugar]]. |
− | # Whisk the [[egg|eggs]] into the boiling [[milk]]. Caramelize the [[Granulated sugar|sugar]]. |
+ | # Whisk the [[egg|eggs]] into the boiling [[milk]]. Caramelize the [[Granulated sugar|sugar]]. |
− | # |
+ | # Add the [[water]] and cook. Line 3 1-liter molds with the caramel. |
− | # Place a cloth towel in the bottom of an oven tray. |
+ | # Strain the [[milk]] mixture, then divide among the molds. Place a cloth towel in the bottom of an oven tray. |
− | # Place the molds on the towel. Add hot [[water]] to reach halfway up the molds. |
+ | # Place the molds on the towel. Add hot [[water]] to reach halfway up the molds. |
− | # Bake 90 minutes. Refrigerate until completely cold, then unmold. |
+ | # Bake 90 minutes. Refrigerate until completely cold, then unmold. |
=== For the caramel base === |
=== For the caramel base === |
||
# Caramelize the [[Granulated sugar|sugar]] in a frying pan until golden. |
# Caramelize the [[Granulated sugar|sugar]] in a frying pan until golden. |
||
# Glaze the bottom and sides of a rectangular 2-liter loaf pan. |
# Glaze the bottom and sides of a rectangular 2-liter loaf pan. |
||
− | # Heat the [[cream]], half the remaining [[Granulated sugar|sugar]] and the tiny seeds scraped from the inside of the [[vanilla bean]], along with the bean itself to the boiling point. |
+ | # Heat the [[cream]], half the remaining [[Granulated sugar|sugar]], and the tiny seeds scraped from the inside of the [[vanilla bean]], along with the bean itself to the boiling point. |
− | # Beat the [[egg]] [[egg yolk|yolks]] with the remaining [[Granulated sugar|sugar]]. Carefully whisk |
+ | # Beat the [[egg]] [[egg yolk|yolks]] with the remaining [[Granulated sugar|sugar]]. Carefully whisk the hot [[cream]]. |
# Strain into the prepared pan. |
# Strain into the prepared pan. |
||
− | # Bake in a [[water]] bath for about 90 minutes. Refrigerate until completely cold. Serve cold. |
+ | # Bake in a [[water]] bath for about 90 minutes. Refrigerate until completely cold. Serve cold and plain or with any dessert. |
+ | ==Videos== |
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− | |||
+ | [[File:How to Make the Caramel Pudding|thumb|center|480 px]] |
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[[Category:Dessert Recipes]] |
[[Category:Dessert Recipes]] |
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[[Category:Egg yolk Recipes]] |
[[Category:Egg yolk Recipes]] |
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[[Category:Scandinavian Recipes]] |
[[Category:Scandinavian Recipes]] |
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[[Category:Scandinavian Desserts]] |
[[Category:Scandinavian Desserts]] |
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+ | [[Category:Vegetarian Recipes]] |
||
+ | [[Category:Vegetarian Dessert Recipes]] |
||
+ | [[Category:Brown sugar Recipes]] |
||
+ | [[Category:White Sugar Recipes]] |
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+ | [[Category:Vanilla Recipes]] |
Revision as of 08:03, 14 August 2018
Description
For caramel lovers! This divine, caramel-based dessert is purely similar to crème caramel or leche flan and has a greater hint of vanilla content. Keep the milk and vanilla bean boiling to have a hot consistency.
Ingredients
For the milk base
- 1 liter full-fat milk
- 1 vanilla bean, split lengthwise
- 10 large eggs
- 3 tablespoons sugar, brown or white only
For the caramel base
For the sugar and cream base
- 3 cups sugar, brown or white only
- 1 liter whipping cream
- 1 vanilla bean, split lengthwise
- 15 egg yolks
Directions
For the milk base
- Preheat the oven to 150° C (300° F).
- Bring the milk and vanilla bean to a boil.
- Whisk the eggs and sugar.
- Whisk the eggs into the boiling milk. Caramelize the sugar.
- Add the water and cook. Line 3 1-liter molds with the caramel.
- Strain the milk mixture, then divide among the molds. Place a cloth towel in the bottom of an oven tray.
- Place the molds on the towel. Add hot water to reach halfway up the molds.
- Bake 90 minutes. Refrigerate until completely cold, then unmold.
For the caramel base
- Caramelize the sugar in a frying pan until golden.
- Glaze the bottom and sides of a rectangular 2-liter loaf pan.
- Heat the cream, half the remaining sugar, and the tiny seeds scraped from the inside of the vanilla bean, along with the bean itself to the boiling point.
- Beat the egg yolks with the remaining sugar. Carefully whisk the hot cream.
- Strain into the prepared pan.
- Bake in a water bath for about 90 minutes. Refrigerate until completely cold. Serve cold and plain or with any dessert.