Classic Caramel Flavored Pudding
Classic Caramel Flavored Pudding is a delicious dessert that is loved by all. This creamy and rich pudding is made with simple ingredients and is easy to prepare. If you are looking for a dessert that is both easy to make and delicious, then this Classic Caramel Flavored Pudding is the perfect choice for you.
Ingredients:
- 1 cup sugar
- 1/4 cup water
- 2 cups milk
- 1/2 cup heavy cream
- 3 egg yolks
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
Serving: 4
To make this Classic Caramel Flavored Pudding, start by making the caramel sauce. In a saucepan, combine the sugar and water and cook over medium heat until the sugar has dissolved. Increase the heat to high and cook until the mixture turns a deep amber color. Pour the caramel into a 9-inch baking dish and swirl to coat the bottom of the dish.
In a separate saucepan, heat the milk and cream over medium heat until it comes to a simmer. In a bowl, whisk together the egg yolks, cornstarch, and salt. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
Remove the pudding from the heat and stir in the vanilla extract. Pour the pudding over the caramel in the baking dish. Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours, or until set.
When ready to serve, run a knife around the edge of the pudding to loosen it from the dish. Invert the pudding onto a serving platter, allowing the caramel to drizzle over the top. Serve chilled.
This Classic Caramel Flavored Pudding is a perfect dessert for any occasion. It has a creamy texture and a rich caramel flavor that is sure to satisfy your sweet tooth. The appearance of this dish is stunning, with the caramel sauce drizzling over the top of the creamy pudding. The taste is simply divine, with the perfect balance of sweetness and creaminess.
Type: Dessert Pudding
Main Ingredients: Sugar, Milk, Egg Yolks
