Changes: Caramel Pudding

Revision as of 06:41, 27 December 2019

Description

For caramel lovers! This divine, caramel-based dessert is similar to crème caramel or leche flan.

Ingredients

For the milk base

1 liter full-fat milk
1 vanilla bean, split lengthwise
10 large eggs
3 tablespoons sugar

For the caramel

5 cups sugar
1 cup water

For the sugar and cream base

3 cups sugar
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 egg mixture 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 in the hot cream.
Strain into the prepared pan.
Bake in a water bath for about 90 minutes. Refrigerate until completely cold.

@@ Line 1: / Line 1: @@
+__NOTOC__
-{{Wikifiedrecipe}}
+[[Image:CarmelPudding.jpg|thumb|Caramel Pudding]]
-==  Description==
+== Description ==
+For caramel lovers! This divine, caramel-based dessert is similar to crème caramel or leche flan.
-Serves 8
-[[Image:CarmelPudding.jpg |thumb|CARMEL PUDDING  ]]
 == Ingredients ==
-=== Step 1 ===
+=== For the milk base ===
-*1 liter (quart) full fat [[milk]]
+* 1 liter full-fat [[milk]]
-*1 [[vanilla bean]], split lengthwise
+* 1 [[vanilla bean]], split lengthwise
-*10 [[eggs]]
+* 10 large [[egg]]s
+* 3 tablespoons [[Granulated sugar|sugar]]
-*3 T [[Sugar]]
+=== For the caramel===
-Caramel to glaze the molds:
+* 5 cups [[Granulated sugar|sugar]]
+* 1 cup [[water]]
+=== For the sugar and cream base ===
-*500 g (1 pound, 5 3/4 dl, 2 1/2 cups) [[Sugar]]
+* 3 cups [[Granulated sugar|sugar]]
-*2 1/2 dl (1 cup [[water]])
+* 1 liter [[light whipping cream|whipping cream]]
+* 1 [[vanilla bean]], split lengthwise
-=== Step 2 ===
-*4 dl (1 3/4 cups) [[Sugar]]
+* 15 [[egg yolk]]s
-*1 liter (quart) [[whipping cream]]
-*3/4 dl (1/3 cup) [[Sugar]]
-*1 [[vanilla bean]], split lengthwise
-*15 [[egg]] [[yolks]]
 == Directions ==
-=== Step 1 ===
+=== For the milk base ===
-*Preheat the oven to 150 degrees C (300 degrees 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 [[eggs]] and [[Sugar]] .
+# Whisk the eggs and sugar..
-*Whisk the [[eggs]] into the boiling [[milk]]. Caramelize the [[Sugar]] .
+# Whisk the egg mixture into the boiling milk.
+# Caramelize the sugar.
-*Add the [[water]] and cook .
+# Add the water and cook.
-*Line 3 1-liter molds with the caramel.
+# Line 3 1-liter molds with the caramel.
-*Strain the [[milk]] mixture, then divide among the molds.
+# 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 .
+# 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.
+# Add hot water to reach halfway up the molds.
-*Bake 90 minutes.
+# Bake 90 minutes. Refrigerate until completely cold, then unmold.
-*Refrigerate until completely cold, then unmold.
-=== Step 2 ===
-*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 in the hot [[cream]].
-*Strain into the prepared pan.
-*Bake in a [[water]] bath for about 90 minutes.
-*Refrigerate until completely cold.
-==See also==
+=== 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 in the hot cream.
+# Strain into the prepared pan.
+# Bake in a water bath for about 90 minutes. Refrigerate until completely cold.
+==Videos==
- [[Category:Norwegian Desserts]]    [[Category:Desserts]]      [[Category:Recipes]]
+[[File:How to Make the Caramel Pudding|thumb|center|480 px]]
-[[Category:Norwegian Recipes]]
+[[Category:Norwegian Desserts]]
-[[category:light whipping cream Recipes]]
-[[category:vanilla bean Recipes]]
+[[Category:Dessert Recipes]]
-[[category:Sugar Recipes]]
+[[Category:Egg yolk Recipes]]
-[[category:granulated sugar Recipes]]
+[[Category:Light whipping cream Recipes]]
-[[category:cream Recipes]]
+[[Category:Vanilla bean Recipes]]
-[[category:water Recipes]]
-[[category:milk Recipes]]
-[[category:egg Recipes]]
-[[category:yolks Recipes]]