Saturday, August 20, 2011

DIY Caramel Pudding

I love good caramel, not just any caramel, but rich, delicious (preferably homemade) caramel. This recipe for homemade caramel pudding tastes rich, but is actually quite low in sugar and fat compared to most recipes with caramel in them.

Homemade Creamy Caramel Pudding Recipe

  • ½ cup sugar
  • 2 cups whole milk (divided)
  • 1 egg
  • 3 Tbsp cornstarch

  1. In a small mixing bowl, begin by stirring together ½ cup milk, egg, and cornstarch until well combined.
  2. In a medium saucepan, melt sugar over medium heat, tilting and stirring the mixture frequently to prevent scourching.
  3. After the sugar is all melted and caramelized (dark amber color), slowly add 1½ cups milk. This mixture will bubble and foam, and the sugar will harden.
  4. Continue to stir over low heat until the sugar melts again.
  5. Take a couple of big spoonfuls (¼ to ½ cup) of the warm milk mixture, and add it into the cornstarch and egg mixture. Don't skip this step. This tempers the egg and prevents it from becoming a scrambled egg when adding it into the hot milk.
  6. Pour the cornstarch and egg mixture into the warm milk, and stir quickly to combine well.
  7. Continue to stir over medium heat until the pudding thickens and begins to bubble.
  8. You can serve this pudding warm (sounds good in the winter) or chill for at least 2 hours or up to 2 days and serve it cold.

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