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Caramel Pudding

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 2 cups; 4 servings
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.

2 cups whole milk
2 tablespoons cornstarch
1 large egg
2/3 cup granulated sugar
1 teaspoon vanilla extract

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


Reviewer: sahiba
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.


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