7 Creative Puddings

Photo by: Sarah Shatz Burnt Caramel Pudding Puddings thickened with cornstarch make great comfort food, but Midge's luxurious caramel custard, which uses egg yolks as its only setting agent, elevates pudding to dinner party fare. - Amanda & Merrill Serves 4 2 cups heavy cream 1/2 vanilla bean 1/2 cup sugar 3 large egg yolks, room temperature Fine sea salt 1. Heat the oven to 300 degrees F. 2. Pour the cream into a small saucepan. Split vanilla bean & scrape the seeds into the cream. Warm the cream over low heat. 3. Reserve 2 tbsp. of the sugar; pour remaining sugar & 1.5 tbsp. water into heavy saucepan and set over medium heat, stirring till sugar dissolves. Crank the heat to high & let the liquid bubble away. Swirl the pan occasionally until it turns dark amber. 4. Slowly stir the warm cream into the caramel over medium heat. Once it comes to a boil, turn off the heat. Let it cool for 10 minutes. 5. Meanwhile, whisk the egg yolks with remaining sugar & a pinch of salt in a medium bowl. Whisk a little of the cream/caramel into the egg yolks. Gradually add the rest, until it's all incorporated. 6. Strain the mixture into a pitcher or large measuring cup and pour into 4 ramekins. Place ramekins in a shallow pan half filled with cold water. Cook at 300 degrees for 1-1:15 hours. Chill at least 3 hours or overnight. Save and print this recipe on FOOD52. less