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Caramel Pudding
in Diana's Recipe Book
 |
Average Rating:
 
(total ratings: 1) |
| Servings: Makes 2 cups; 4 servings |
| Comments: Serve this yummy pudding warm, or chill airtight for up to 2 days, and serve cold with a dollop of whipped cream or non-dairy whipped topping. |
Ingredients:  2 cups whole milk 2 tablespoons cornstarch 1 large egg 2/3 cup granulated sugar 2 teaspoons vanilla extract |
| Instructions: 1. In a bowl, whisk 1/2 cup milk, cornstarch, and egg until well blended. 2. In a 2- to 3-quart pan over medium-high heat, tilt and swirl sugar until melted and deep amber, about 4 minutes. Stir in remaining 1 1/2 cups milk; mixture will bubble and sugar will harden. Stir until sugar melts again, about 2 minutes. 3. Whisk about 1/2 cup of the caramelized sugar mixture into cornstarch mixture, then return all to pan. Stir over medium-high heat until pudding thickens and begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla. Pour into bowls and serve warm. Or let cool, chill airtight up to 2 days, and serve cold. Makes 2 cups; 4 servings. |
| Date: November 11, 2004 |
Reviews
Reviewer: sahiba
Rating:
Review:
I liked the pudding alot but I think you have made a mistake in the quantity of the extract. It's way too much. Infact, I would recommend to exclude it, as the pudding tasted much better without it. Will definetly make again.
Rating:
Review:
I liked the pudding alot but I think you have made a mistake in the quantity of the extract. It's way too much. Infact, I would recommend to exclude it, as the pudding tasted much better without it. Will definetly make again.