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Serves 8


Ingredients Needed For CARMEL PUDDING

*1 liter (quart) full fat milk
*1 vanilla bean, split lengthwise
*10 eggs
*3 T Sugar

Caramel to glaze the molds:

*500 g (1 pound, 5 3/4 dl, 2 1/2 cups) Sugar
*2 1/2 dl (1 cup water)


*4 dl (1 3/4 cups) Sugar
*1 liter (quart) whipping cream
*3/4 dl (1/3 cup) Sugar
*1 vanilla bean, split lengthwise
*15 egg yolks

Directions To Prepare CARMEL PUDDING
*Preheat the oven to 150 degrees C (300 degrees F).
*Bring the milk and vanilla bean to a boil.
*Whisk the eggs and Sugar .
*Whisk the eggs into the boiling milk. Caramelize the Sugar .
*Add the water and cook .
*Line 3 1-liter molds with the caramel.
*Strain the milk mixture, then divide among the molds.
*Place a cloth towel in the bottom of an oven tray.
*Place the molds on the towel .
*Add hot water to reach halfway up the molds.
*Bake 90 minutes.
*Refrigerate until completely cold, then unmold.
*Caramelize the Sugar in a frying pan until golden.
*Glaze the bottom and sides of a rectangular 2-liter loaf pan.
*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.
*Beat the egg yolks with the remaining Sugar.
*Carefully whisk in the hot cream.
*Strain into the prepared pan.
*Bake in a water bath for about 90 minutes.
*Refrigerate until completely cold.

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Sunday, February 25, 2018, 10:03 am

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