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Caramel pudding round 2

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Project of the day: second chances

Remember carmel pudding round one? Well, we made do. But this time, we got it right!

Silky, smooth, just carmely enough… A perfect comeback! So delicious, I had trouble making it last until ninja could have a taste : )

The best part about this is that if you make regular use of a kitchen, you probably have everything on hand already, so you can easily make it whenever you feel like it! I’ve added cornstarch to my basic pantry necessities (like baking powder and sugar) for exactly this purpose. The worst part about this is it takes a while to chill. However (while it tastes delicious warm and soupy) it is worth the wait!

Carmel Pudding (from Smitten Kitchen)

1/2 cup sugar
3 tablespoons water
2 cups milk (total)
3 tablespoons cornstarch
1 teaspoon vanilla
pinch of salt

Stir together water and sugar in a pan, place over medium high heat.
Adjust the heat until it’s boiling happily (more than a few lazy bubbles but not frothing all over the place). Do not stir, and WATCH THIS CAREFULLY! Caramel goes from warm sugar to burned mess really fast.
While that’s going, put 2 3/4 cups of milk in an easy to pour from container, like a measuring cup.

When the sugar turns a deep golden (about 8 minutes), move it off the heat and slowly pour in the 3 3/4 cups of milk, whisking quickly. (The milk will froth a lot–don’t be scared, just keep whisking!)

Once all the milk is in the pot and settled down, put it back on the heat (turn the burner down to medium). Whisk it until all the carmel chunks are dissolved, then turn the heat down to medium low. Let it simmer for about 10 minutes (stir it occasionally), until it thickens slightly and turns a little darker.
While you’re stirring, whisk 1/4 cup of milk with the 3 tablespoons of corn starch and the teaspoon of vanilla.

After the ten minutes, give the cornstarch mixture another whisk (it tends to settle) and slowly pour it into your simmering milk as you whisk. Turn the burner back up to medium and stir until it thickens, about a minute.

Pour your pudding into a bowl (or a tupperware) and cover with plastic wrap (or the lid) after it has stopped steaming (or right away if you’re in a hurry). Refrigerate until its jiggly, 2-3 hours.


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