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+ | __NOTOC__ |
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− | |||
+ | [[Image:CarmelPudding.jpg|thumb|Caramel Pudding]] |
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== Description == |
== Description == |
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− | For caramel lovers! This divine, caramel-based dessert is |
+ | For caramel lovers! This divine, caramel-based dessert is similar to crème caramel or leche flan. |
− | |||
== Ingredients == |
== Ingredients == |
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=== For the milk base === |
=== For the milk base === |
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− | * 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]] |
− | === For the caramel |
+ | === For the caramel=== |
− | * 5 cups [[Granulated sugar|sugar]] |
+ | * 5 cups [[Granulated sugar|sugar]] |
* 1 cup [[water]] |
* 1 cup [[water]] |
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=== For the sugar and cream base === |
=== For the sugar and cream base === |
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− | * 3 cups [[Granulated sugar|sugar]] |
+ | * 3 cups [[Granulated sugar|sugar]] |
− | * 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 |
+ | * 15 [[egg yolk]]s |
== Directions == |
== Directions == |
||
=== 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 |
+ | # Bring the milk and vanilla bean to a boil. |
− | # Whisk the |
+ | # Whisk the eggs and sugar.. |
− | # Whisk the |
+ | # Whisk the egg mixture into the boiling milk. |
+ | # Caramelize the 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. Place the molds on the towel. |
||
⚫ | |||
⚫ | |||
=== For the caramel base === |
=== For the caramel base === |
||
− | # Caramelize the |
+ | # Caramelize the 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 |
+ | # 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 |
+ | # Beat the egg yolks with the remaining sugar. |
+ | # Carefully whisk in the hot cream. |
||
# Strain into the prepared pan. |
# Strain into the prepared pan. |
||
− | # Bake in a |
+ | # Bake in a water bath for about 90 minutes. Refrigerate until completely cold. |
+ | ==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:Light whipping cream Recipes]] |
[[Category:Light whipping cream Recipes]] |
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⚫ | |||
− | [[Category:Norwegian Recipes]] |
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[[Category:Vanilla bean Recipes]] |
[[Category:Vanilla bean Recipes]] |
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− | [[Category:World Recipes]] |
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− | [[Category:Vegan Recipes]] |
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− | [[Category:Vegan dessert Recipes]] |
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
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.