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Description Edit

For caramel lovers! This divine, caramel-based dessert is purely similar to crème caramel and has a greater hint of vanilla content. Keep the milk and vanilla bean boiling to have a hot consistency.
CarmelPudding

Caramel Pudding

Ingredients Edit

For the milk base Edit

For the caramel base Edit

For the sugar and cream base Edit

Directions Edit

For the milk base Edit

  1. Preheat the oven to 150° C (300° F).
  2. Bring the milk and vanilla bean to a boil.
  3. Whisk the eggs and sugar.
  4. Whisk the eggs into the boiling milk. Caramelize the sugar.
  5. Add the water and cook. Line 3 1-liter molds with the caramel.
  6. Strain the milk mixture, then divide among the molds. Place a cloth towel in the bottom of an oven tray.
  7. Place the molds on the towel. Add hot water to reach halfway up the molds.
  8. Bake 90 minutes. Refrigerate until completely cold, then unmold.

For the caramel base Edit

  1. Caramelize the sugar in a frying pan until golden.
  2. Glaze the bottom and sides of a rectangular 2-liter loaf pan.
  3. 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.
  4. Beat the egg yolks with the remaining sugar. Carefully whisk in the hot cream.
  5. Strain into the prepared pan.
  6. Bake in a water bath for about 90 minutes. Refrigerate until completely cold. Serve cold.

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