CARAMEL PUDDING
Caramel pudding was always a favorite in the family when I was growing up, now I enjoy making it for my family. My grandmother often cooked "from scratch", and she still does. As you can see from this recipe, it uses a good many "on-the-farm" products, which made this tasty treat even more enjoyable-we'd get to eat the fruits of our labor!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 85mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
CARAMEL PUDDING
This is a recipe I received from a girlfriend in the Maritimes. It is a simple carmel pudding made in two parts, one to make the carmel the second the pudding base. Add the two together and something amazing happens! Enjoy
Provided by Kim A. Heaphy
Categories Dessert
Time 15m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In a cold sauce pan combine the 1/4 cup sugar, cornstarch and flour, stir well. Add the milk and eggs and whisk well.
- Place 1-1/4 cup sugar and the water in a pot and bring to a boil. Wipe down any sugar crystals with a wet pastry brush. Simmer until the mixture turns the colour of caramel. When it hits this point remove it from the heat and drizzle in the cream, stirring constantly. Continue to stir and bring to a boil. Slowly pour the caramel into the egg and milk mixture, whisking constantly. Bring this to a boil, still stirring constantly. Simmer while stirring until thicken, about a minute. Remove from heat and add the butter and vanilla, stir until smooth. Pour the pudding into bowls or container and refrigerate for 2 to 4 hours.
BANANA-CARAMEL PUDDING
I don't know how it happened, but I've developed quite a fondness (and following) for my versions of Southern classics like fried chicken, biscuits, and even banana cream pie. Indian food is all about layers of flavor, so I approach these foods with the same agenda. In my version of banana pudding, I layer bananas with an incredibly rich vanilla creme patissier, a slightly salty caramel sauce, generous spoonfuls of whipped cream, and the requisite vanilla wafers to create a trifle-like dessert that promises to get even the most Southern of Southerners drooling. I keep the caramel on the soft side so that, even after being refrigerated, it retains a somewhat saucy quality. It goes without saying to use the freshest eggs you can find for the pudding.
Provided by Food Network
Categories dessert
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- To make the pudding:
- Whisk the eggs with the vanilla in a large bowl and set aside. Bring the milk, heavy cream, sugar, and salt to a simmer in a large saucepan over medium-high heat. Turn off the heat and whisk a little of the hot liquid into the egg mixture. Continue adding more hot milk until the eggs are tempered and the bottom of the bowl is warm to the touch and then return the egg mixture to the saucepan with the remaining milk. Turn the heat to medium-high and cook, stirring constantly with a wooden spoon or whisk, until the pudding thickens and you can draw a clear line through the custard on the back of a spoon, about 5 minutes (don't let the custard boil--this will cause the eggs to curdle). Pour the custard through a medium sieve and into a medium bowl. Whisk to cool slightly, cover flush with plastic wrap, and refrigerate until it is completely cool, about 2 hours.
- To make the caramel sauce:
- Microwave together the butter, heavy cream, and salt until the butter is melted (or melt the butter with the cream and salt in a small saucepan). Whisk to combine and set aside. Place the sugar and lemon juice in a medium saucepan. Melt the sugar over medium-high heat, swirling the pan occasionally to evenly distribute the heat, until the sugar is a deep nutty brown and smells bittersweet, 10 to 12 minutes. Pour in the butter mixture (be careful-the sauce will hiss and bubble up) and then place the mixture back over medium-high heat to return it to a boil. Turn off the heat and set the saucepan aside to let the caramel cool to room temperature, 1 to 2 hours.
- To make the whipped cream:
- Place the heavy cream, sugar, and vanilla (if using a vanilla bean, split the pod and scrape out the seeds, adding them to the cream; save the pod and place it in a jar of sugar to infuse it with vanilla flavor) in the bowl of a stand mixer (or large bowl if using a hand mixer) and whip it on medium speed until it is frothy. Increase the speed to medium-high and whip until you get stiff peaks. Refrigerate until you're ready to assemble the pudding.
- To assemble:
- Peel and thinly slice the bananas and set aside (wait to slice the bananas until you're ready to assemble the dish, otherwise, they'll brown). Evenly spread 1 cup whipped cream over the bottom of a large trifle dish or punch bowl. Top with a layer of bananas and 1 cup/240 ml pudding. Place about 20 wafers in a flat layer on top of the pudding and evenly drizzle 1/2 cup/120 ml caramel over the wafers. Repeat the layering process three times beginning with the whipped cream, followed by some sliced bananas, pudding, wafers, and caramel. Finish the pudding with a final layer of whipped cream (you should have about 1 cup remaining after repeating four layers), cover with plastic wrap, and refrigerate for at least 6 hours or overnight. Serve in dessert bowls.
DANISH CARAMEL PUDDING (KARAMEL BUDDING)
My grandmother is full Dane and I found a few recipes to post when I was doing some research. If the recipe seems a bit "choppy" it is because they are old. Please use your discrestion when baking these.
Provided by Smilyn
Categories Dessert
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To caramelize the sugar: put it in a smooth iron or aluminum saucepan over low heat and stir constantly until the sugar is melted and smoking, 8 to 10 minutes.
- Remove from the heat; add the boiling water slowly stirring as you add to prevent lumps.
- Return it to the heat and cook 8 to 10 more minutes, to a rich brown.
- This syrup hardens on standing but can be melted over hot water.
- To make the pudding: scald the cream, mix with the sugar and pour into the egg yolks, stirring slowly.
- Add the vanilla and beat slowly until well blended and cooled.
- Whip the egg whites stiff and add to the custard.
- Put half of the caramel in a pudding mold or casserole; tilt it so as to coat the bottome and sides.
- Pour the custard in and set it in a hot water bath.
- Bake in a 325F 20 to 30 minutes or until firm.
- Let the pudding cool in the baking dish, preferably overnight.
- Add 2 tablespoons congnac to cream and whip until stiff.
- Use the extra caramel sauce and whipped cream for garnish/topping.
Nutrition Facts : Calories 606.2, Fat 44.3, SaturatedFat 26.1, Cholesterol 354.3, Sodium 112.4, Carbohydrate 45.6, Sugar 42.2, Protein 8.8
BUTTERMILK CARAMEL PUDDINGS
A foolproof make-ahead spin on a crème caramel, using just five ingredients. The perfect winter dinner party dessert for those with a sweet tooth
Provided by Barney Desmazery
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- You'll need 6-8 dariole moulds or small individual pudding basins. Tip 150g of the sugar into a shallow pan and place over a medium heat. Cook the sugar until dissolved and turning to a light amber caramel. While it is still hot, carefully pour the caramel over the base of the moulds, tipping them around so some caramel also sticks to the sides. Set aside.
- Soak the gelatine in very cold water for about 10 mins to soften. Tip the cream, remaining sugar and the vanilla pod and seeds into a saucepan. Place on the heat, stirring to combine and dissolve the sugar. Bring to a simmer, stirring occasionally, then remove from the heat. Add the drained, squeezed gelatine leaves and stir to dissolve, then leave to cool. When tepid, remove and squeeze out the vanilla pod, stir in the buttermilk, then strain everything into a jug. Share the mixture between the moulds, then place in the fridge for at least a couple of hours, or preferably overnight to set. Can be made up to three days ahead.
- To serve, dip the bases of the moulds briefly into very hot water until the fillings just come away from the sides. When you are confident that it will turn out, place a serving plate over the mould and carefully turn, allowing the contents to drop out onto the plate, scooping out any caramel sauce left in the mould and drizzling over the puddings. Serve immediately.
Nutrition Facts : Calories 562 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 47 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
AMISH CARAMEL PUDDING
Make and share this Amish Caramel Pudding recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- melt butter in large pan over low heat.add milk and heat till milk is scalded.
- add sugar, salt and flour and cook till thickened.
- Remove from heat.stir in vanilla and cool overnight.
- serve with whipped topping.
Nutrition Facts : Calories 547.2, Fat 20.6, SaturatedFat 12.9, Cholesterol 64.7, Sodium 368.8, Carbohydrate 81.1, Fiber 0.6, Sugar 53.2, Protein 10.3
CARAMEL PUDDING
Make and share this Caramel Pudding recipe from Food.com.
Provided by Kristi Waterworth
Categories Free Of...
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a heavy skillet or large saucepan. Add the brown sugar and salt, stirring constantly over medium-high heat until it caramelizes, about 5 minutes-be careful not to burn it.
- Remove from the stove and slowly mix in 2 cups of the milk. Return to the stove and heat to near boiling over medium heat, stirring constantly. Combine the flour and cornstarch and stir in; then slowly add the remaining cup of milk.
- Reduce heat to low and cook until thickened and smooth. Remove a few tablespoons of the pudding, and stir them into the beaten eggs; then return the mixture to the pudding.
- Cook another 2 minutes, being careful not to let it boil. Remove from the heat and stir in the vanilla. To prevent a skin from forming on top, lay wax paper over it. Serve warm or cold.
Nutrition Facts : Calories 289.5, Fat 10, SaturatedFat 5.7, Cholesterol 97.8, Sodium 318.8, Carbohydrate 44.6, Sugar 35.5, Protein 6.2
CARAMEL BREAD PUDDING
As my son says, it is like eating French Toast for dessert. :) It is very much like French Toast with a lovely caramel sauce on it. We all like it warm best. Make sure you use a 2-quart dish. Trust me, it will boil over in your stove in a 1 1/2-quart one. Oops! And don't worry, it will fall a little bit as it cools.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place bread in greased 2-qt. baking dish.
- Combine water and brown sugar; pour over bread.
- Combine remaining ingredients; pour over bread.
- Bake at 350 degrees F for 50-60 minutes or until knife inserted in center comes out clean.
- Serve warm or cold.
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