Easy Caramel Pudding Food

CARAMEL BREAD PUDDING

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.

ULTIMATE CARAMEL BREAD PUDDING

Steps:

• Preheat oven to 450°F.
• Spread 1 c Caramel Sauce in bottom of 13 x 9 pan. Refrigerate until ready to use.
• Cut bread into 1-inch cubes. Any large loaf will do, but a nice French bread, or a Challah work especially well.
• Spread bread cubes onto sheet pan in a single layer. Brown in oven for about 10-12 minutes.
• Reduce oven to 325. Don't forget this step (the voice of experience speaks)!
• In a medium bowl, mix eggs, half-and-half, vanilla and salt. Add 1 1/2 c caramel sauce to this mixture.
• Place bread cubes in a very large bowl and pour mixture over cubes. Toss gently until all cubes are coated.
• Let stand 20 minutes, gently mixing occasionally. Be sure that there are no dry cubes!
• Spread the soaked bread over the caramel in the 13 x 9 pan.
• Bake at lower oven level for 45 minutes.
• Let cool 30 minutes and serve, drizzled with remaining caramel sauce.

CARAMEL CUSTARD

Steps:

• In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.

EASY CARAMEL CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
• Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
• Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.

CARAMEL PUDDING

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.

EASY CARAMEL PUDDING

Steps:

• Beat first 5 ingredients. Pour into greased pyrex or into greased moulds/ramekins for individual puddings. sprinkle chopped peacans over if using. Bake at 180°c for 35 to 40 minutes, or until set and golden on top. (indivudual puddings will bake faster) Before serving spread nestle cream over. Sprinkle flake/grated chocolate over. Can be served warm or cold. Zaakirah

EASY CUSTARD PUDDING

Steps:

• Let's make the caramel sauce for custard pudding. Coat the inner surface of the custard cups with unsalted butter. This will make it easy to remove the pudding from the cups.
• Put the sugar and water in the pot. Heat the pot at medium heat.
• Let it sit until the surface becomes lightly-colored. Swirl the pot and even out the sugar liquid.
• Caramelize the sugar like shown in the video and remove the pot from the heat.
• Quickly add the hot water in 2 to 3 steps with a long-handled ladle. Tilt the pot away from you to avoid hot caramel sauce splashing and burning your hand. Swirl the pot and even out the hot caramel.
• Pour the caramel evenly into the custard cups.
• Let's make the egg mixture for pudding. Crack the two eggs into a bowl. Lightly beat the egg with a balloon whisk. Don't let the tip of the whisk leave the bottom of the bowl to avoid creating too much foam.
• Add the milk and sugar in a pot. Turn on the burner. Stir with a spatula until all the sugar is dissolved.
• Add the milk to the beaten egg while whisking the mixture.
• Sieve the egg mixture with a fine mesh strainer. Scrape off the bottom of the strainer with a spatula. Remove any foam on the surface with a spoon. Pour the egg mixture into an easy-to-pour container.
• Let's steam the egg mixture. Gently fill the custard cups with the egg mixture.
• Cover each cup with aluminum foil. The foil will prevent the surface from getting dry. It will also help steam the pudding evenly.
• Heat water in a pan and gently place the cups in it. The kitchen towel will soften the heat at the bottom. There should be enough hot water to cover the bottom half of the cups. Put the lid on.
• Keep the water temperature just below the boiling point and steam the pudding for 18 to 20 minutes.
• Do not bring the water to boil otherwise the smooth texture of the pudding will be lost.
• Put kitchen gloves on and remove the custard cups. When they become cool, store them in the fridge.
• Let's serve the custard pudding. Scrape the side of the cup with the tip of a knife. Tap the cup on a kitchen towel and make a space around the pudding.
• Serve the pudding on a plate.

CARAMEL PUDDING

Steps:

• A perfect pudding for chilly nights.2. Fold in the caramel and pour into the prepared baking dish.

VANILLA CARAMEL PUDDING

Steps:

• In a medium saucepan over medium heat, combine the corn starch and sugar by whisking together.
• Add in the milk and the cream, whisking continually over the same medium heat.
• Continue whisking until mixture comes to a slight boil and magically thickens. It really isn't done until you see it thicken. You will, trust me!
• Stir in 1 tsp vanilla, and then add the chopped caramel pieces. Stir Stir Stir until all the caramel melts. The smaller you chopped it, the faster this should go.
• Once all the caramel has melted you can transfer to a bowl.
• Place cling film directly onto the pudding top to prevent a "skin" from forming and place in the refrigerator to cool for 2 hours.
• Enjoy!

VELVETY CREME CARAMEL PUDDING RECIPE BY TASTY

Steps:

• Start by melting ½ a cup (100 G) sugar in a pan. Keep on stiring until it becomes a syrup.
• Take 3 pudding bowl and pour the caramel syrup equally into the bowls.
• Add 3 egg yolks, 2 eggs, 1 tsp of vanilla and half cup of sugar in a glass jar. Whisk the ingredients thoroughly.
• Heat one and half cup of milk in a pan. Add 6 tbsp of heavy cream into the same pan. Whisk the ingredients to avoid the thick layer of the milk on top.
• Gently strain the mixter into the glass jar with the other ingredients and whisk all of it together.
• Carefullly pour the pudding mixture equally on top of the caramel syrup in each pudding bowl.
• Boil water in a pan and gently place each bowls in it. Cover the lid of the pan. Steam it for good 25 to 30 minutes.
• Refigerate the pudding until cold.
• Enjoy!

SALTED CARAMEL & APPLE PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20 x 4cm baking dish. Put the eggs, extra yolks, sugar, milk, cream, 200g of the caramel, the vanilla and a large pinch of sea salt in a large bowl, then whisk until combined. Stir in the flour until the batter is smooth.
• Halve, core and cut the apples into 1cm slices - there's no need to peel them. Arrange in the baking dish and pour over the batter. Bake for 30-35 mins until the batter is set in the centre, golden and slightly risen.
• Drizzle over the remaining caramel, then sprinkle with a little extra sea salt. Leave to rest for 5-10 mins (it will deflate a little). Serve warm with vanilla or peanut butter ice cream, if you like.

EASY CARAMEL APPLE BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Melt butter in large skillet on medium heat. Add apples; cook 5 min. or until crisp-tender, stirring frequently. Remove from heat.
• Place caramels in microwaveable bowl. Add 2 Tbsp. evaporated milk; set aside. Pour remaining evaporated milk into large bowl. Add sweetened condensed milk, eggs, vanilla and cinnamon; whisk until blended. Add bread; stir until liquid is absorbed. Stir in apples and cranberries; pour into 2-qt. casserole sprayed with cooking spray.
• Place casserole dish in shallow pan. Add enough water to pan to come halfway up side of casserole dish.
• Bake 1 hour 10 min. or until knife inserted in center of pudding comes out clean. Remove pudding from water bath; cool slightly.
• Microwave caramels in microwaveable bowl on HIGH 1 min. or until completely melted, stirring every 30 sec. Drizzle over pudding. Serve topped with COOL WHIP.

MINI STICKY DATE PUDDINGS WITH CARAMEL SAUCE

Steps:

• Preheat oven to 180 degrees celsius (170 degrees fan-forced).
• Grease 6 large 250ml capacity ramekins (or 10-12 small 100ml capacity ramekins or a muffin tray) and set aside.
• Place dates, boiling water and bi-carb soda into a food processor (or Thermomix) and leave for 5 minutes.
• Add butter, caster sugar and brown sugar and process for 20 seconds or until smooth. Scrape down the sides of the food processor and repeat for a further 10 seconds.
• Add the eggs, vanilla extract and self-raising flour to the food processor and mix for 10-15 seconds. Scrape and repeat for a further 5 seconds.
• Divide the mixture equally between the ramekins.
• Bake for 20-30 minutes (depending on the size of the ramekins used). The mixture will spring back when cooked.
• To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract and butter into a saucepan. Bring to the boil over medium heat and then reduce to a simmer for 2 minutes.Pour the caramel sauce over the hot puddings and serve immediately.
• Preheat oven to 180 degrees celsius (170 degrees fan-forced). Grease 6 large 250ml capacity ramekins (or 10-12 small 100ml capacity ramekins or a muffin tray) and set aside.
• Place dates, boiling water and bi-carb soda into the TM bowl. Leave for 5 minutes.
• Add butter, caster sugar and brown sugar and mix on Speed 6, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
• Add the eggs, vanilla extract and self-raising flour to the bowl and mix on Speed 6, 5 seconds. Scrape and repeat for a further 5 seconds.
• Divide the mixture equally between the ramekins. Bake for 20-30 minutes (depending on the size of the ramekins used). The mixture will spring back when cooked.
• To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract and butter into the TM bowl. Cook on Varoma, 10 minutes, Speed 3 (with the MC off).Pour the caramel sauce over the hot puddings and serve immediately.

EASY CARAMEL PUDDING

Steps:

• To prepare the caramel, take 2.5 tbsps sugar and 1 tbsp of water in a microwave-safe bowl. , Microwave uncovered at high for about 2 minutes or until it caramelises. Pour into a mould. Allow to cool and set. , Pour milk in a microwave-safe bowl and cook at high for 5 minutes. , Add 6 tbsp sugar and cook for 5 more minutes. , Pre-heat a convection oven to 200 degrees C. , Break the eggs in a bowl and whisk gently to blend well. Add vanilla essence and mix again, stirring gently. , Add the egg mixture to the milk that was kept aside. Pour this into the mould with the caramel. , Cover the mould with a foil. Cook in the pre-heated oven for 45 minutes. , To check if the pudding is ready, insert a skewer or knife. It should come out clean. , Allow standing time of 10-15 minutes. Un-mould on a serving plate. Serve hot or cold.

CREAMY HOMEMADE CARAMEL PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the caramel by combining the brown sugar and butter, and cook the mixture for 5 minutes over medium heat until smooth and thick.
• If using a VITAMIX blender, take 1/4 cup of the cooked caramel and add it to the blender with the hot cream and blend until smooth. Add in the egg yolks and blend until all smooth.
• **note**
• If you do not have a VITAMIX blender, add the hot cream mixture to 1/4 cup of the cooked caramel and return the pot over medium heat until the mixture is dissolved. Then quickly whisk in the egg yolks, one at a time.
• To the remaining caramel, add the walnuts and toss them well. Then spread the caramel crunch mixture over a parchment paper and set aside to set.
• Prepare a baking pan and line it with a kitchen towel to prevent the ramekins fro slipping or sliding. Then place 4 ramekins on top of the kitchen towel.
• Pour the caramel mixture evenly over the 4 ramekins.
• Pour hot boiling water on a corner of the baking pan so the hot water surrounds the ramekins and fills up up to halfway of the ramekin height.
• Bake the puddings for 30 mins until they've set.
• In the meantime, chop the caramel walnut crunch using a knife.
• Remove the ramekins from the hot water bath on to a baking sheet and chill for at least 3 hours. You can also freeze the puddings for 1 hour at least.
• Remove the ramekins and top with the caramel walnut crunch. Serve and enjoy :)

CARAMEL PUDDING

Steps:

• Prepare cream, milk, egg yolk, powdered sugar
• Pour 225g of cream and 30g of powdered sugar into the container and mix it by hand.
• Then pour in 75g of milk while stirring, and stir until the powdered sugar (fine sugar) is completely melted.
• Break up 3 egg yolks.
• Add the beaten egg liquid to the previously stirred liquid and mix well.
• The stirred pudding will have very bubbles.
• Filter it through a sieve to remove bubbles and solids.
• Then load the abrasive tool, and check the capacity of your abrasive tool, and weigh it yourself.
• Preheat the oven at 180 degrees for 10 minutes; add water to the baking tray, the middle and lower layer, the upper and lower heat 220 degrees, bake for 30 minutes, bake until you see caramel. (Individual ovens are different, depending on their own capacity to decide how long or how long to bake)
• The pudding is baked, and I took it out and put a little powdered sugar on it, so it became very dark, just my personal preference. It is also possible not to add powdered sugar.

THE BEST SALTED CARAMEL BREAD PUDDING

Steps:

• In a medium saucepan, melt the butter, brown sugar, salt and heavy cream. Bring to a boil, reduce heat to medium and simmer for 2 minute, stirring constantly. Remove from heat and let slightly cool.
• In a large mixing bowl combine half and half, eggs, brown sugar, granulated sugar, melted butter and vanilla extract. Whisk until smooth.
• Slice the brioche into 1/2 inch pieces. Arrange in a 12-inch round baking dish, making sure they slightly overlap. Pour the custard over. Pour half the caramel sauce and reserve the remaining half for later. Cover and refrigerate overnight.
• Preheat oven to 350 degrees F.
• Remove the cover and bake for 35-40 minutes or until golden brown. Heat the reserved caramel sauce and pour over the bread pudding. Garnish with sea salt flakes.
• Serve as is or with a scoop of ice cream! Whipped cream works too!