Black Bottom Caramel Pudding Recipes

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BLACK-BOTTOM CARAMEL PUDDING



Black-Bottom Caramel Pudding image

Categories     Chocolate     Dessert     Valentine's Day     Vegetarian     Chill     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3/4 cup plus 2 tablespoons sugar
1/4 cup water
1 cup heavy cream
3 cups whole milk
1/4 cup cornstarch
2 large eggs
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Garnish: unsweetened whipped cream and finely chopped chocolate wafer cookies

Steps:

  • Bring sugar and water to a boil in a large heavy saucepan over high heat, stirring with a fork until sugar is dissolved. Boil, without stirring, washing down sugar crystals clinging to side of pan with a pastry brush dipped in cold water, until pale golden, 4 to 5 minutes. Continue to cook, without stirring, swirling pan occasionally, until sugar turns a deep amber caramel, 1 to 2 minutes. Remove from heat and carefully add cream in a slow stream (mixture will bubble and steam). Return to low heat and cook, whisking, until smooth.
  • Stir together 1/2 cup milk and cornstarch. Beat eggs, vanilla, and salt in another bowl.
  • Stir remaining 2 1/2 cups milk into caramel and bring to a simmer, whisking occasionally. Stir cornstarch mixture, then whisk into caramel. Bring to a boil, whisking, and simmer, whisking, 2 minutes, then remove from heat.
  • Whisk about 1 cup hot caramel mixture into egg mixture until well blended, then whisk egg mixture back into caramel. Continue whisking off the heat 1 minute. 3Whisk 1/2cup hot caramel pudding into chopped chocolate, stirring until smooth. Spoon chocolate pudding into 6 (8-oz) parfait glasses, then top with caramel pudding.
  • Chill until set, at least 3 hours.

BLACK BOTTOM "CAPPUCCINO"



Black Bottom

Though we used parfait glasses for this pudding to show off the layers, at the restaurant Stitt serves it in large coffee cups with saucers and spoons. The whipped cream topping looks like the foam on a cappuccino - hence its name.

Provided by Frank Stitt

Yield Makes 8 dessert servings

Number Of Ingredients 12

1 cup sugar
1/4 cup water
1 cup heavy cream
3 cups whole milk
1/4 cup cornstarch
2 large eggs
1 1/2 teaspoons vanilla
3 ounce fine-quality bittersweet chocolate (not unsweetened; preferably 64% cacao), finely chopped
3 tablespoons Tia Maria or other coffee-flavored liqueur
1/2 cup chilled heavy cream
1/2 tablespoon sugar
Garnish: unsweetened cocoa powder

Steps:

  • Bring sugar and water to a boil in a 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Boil, without stirring but washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Reduce heat to moderate and continue to boil, swirling pan occasionally, until syrup is a dark mahogany color (it's important to make caramel as dark as possible without burning to give sufficient flavor to pudding).
  • Remove pan from heat and immediately add cream (caramel will bubble up and steam), stirring until combined. If not all caramel is dissolved, cook over moderate heat, stirring, about 1 minute more.
  • Stir 2 1/2 cups milk into caramel and bring to a simmer. Whisk together remaining 1/2 cup milk and cornstarch in a glass measuring cup, then pour into simmering caramel mixture, whisking. Simmer gently, whisking occasionally, 2 minutes.
  • Whisk together eggs, vanilla, and a pinch of salt in a large metal bowl. Slowly add 1 cup hot caramel, whisking until combined well, then whisk in remaining caramel.
  • Reserve 1/2 cup hot pudding, then set bowl with remaining pudding in a larger bowl of ice and cold water, whisking occasionally, to cool.
  • Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, until smooth. Stir in reserved 1/2 cup hot caramel pudding and liqueur, then divide mixture among parfait glasses.
  • Divide cooled caramel pudding among glasses and chill, loosely covered, at least 2 hours.
  • Beat cream with sugar using an electric mixer until it just holds stiff peaks, then spoon onto chilled puddings, spreading to cover tops.

CARAMEL PUDDING



Caramel Pudding image

Caramel pudding was always a favorite in the family when I was growing up, now I enjoy making it for my family. My grandmother often cooked "from scratch", and she still does. As you can see from this recipe, it uses a good many "on-the-farm" products, which made this tasty treat even more enjoyable-we'd get to eat the fruits of our labor!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 7

6 cups milk
3 large eggs
1-1/2 cups packed brown sugar
1/2 cup sugar
3/4 cup all-purpose flour
2 teaspoons vanilla extract
2 tablespoons butter

Steps:

  • In a large saucepan, scald milk. Meanwhile, in a bowl, beat eggs until creamy. Add sugars, flour and 1-1/2 cups of the scaled milk; slowly pour into saucepan with remaining milk. Cook and stir over medium heat until pudding thickens, about 15-20 minutes. Remove from the heat; add vanilla and butter. Stir well. Continue to stir pudding every 10 minutes until cooled.

Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 85mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.

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