Burnt Caramel Pudding Recipes

BURNT CUSTARD

Steps:

• In a small bowl, whisk egg yolks and 1/2 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla., Transfer to six 6-oz. broiler-safe ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 300° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Before serving, let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 2-4 minutes or until sugar is caramelized. If desired, garnish with fresh raspberries.,

BURNT CARAMEL PUDDING

Steps:

• Heat oven to 300 F.Pour cream into a small saucepan. Split vanilla bean and scrape the seeds into the cream; toss the scraped pod in there, too. Turn the heat to low to gently warm the cream to just below a simmer. Remove from heat and set aside.
• Reserve 2 tablespoons of the sugar; pour remaining sugar and 1 1/2 tablespoons water into heavy-bottomed saucepan and set over medium heat, stirring until sugar dissolves. Then crank the heat to high and let the liquid bubble away. Don't stir, just swirl the pan occasionally, until it turns dark amber. This takes about 4 minutes, but watch closely because it happens fast. Moving quickly, fish the vanilla pod out of the cream and save for another use. Slowly stir the warm cream into the caramel. Let the mixture cool for about 10 minutes.
• Meanwhile, whisk the egg yolks with the remaining sugar and a pinch of salt in a medium bowl, until light and lemon colored.
• Whisk a little of the cream-caramel mixture into the egg yolks, to temper the yolks. Then add the yolk and cream mixture to the pot of cream and caramel. Strain the mixture into a pitcher or large measuring cup.
• Pour the mixture into four ramekins. If you like your caramel a bit salty, sprinkle a few extra grains of sea salt on top of each one. Place the ramekins in a shallow pan. Place the pan in the oven, and fill the outside of the pan with cold water, to halfway up the sides of the ramekins. Bake for about an hour to an hour and 15 minutes, until the custard is set in the middle.
• Remove the puddings from the oven, remove them from the water bath, and let cool completely. Chill for at least 6 hours, but it's best if you can chill overnight. Serve with whipped heavy cream, if you like.

BURNT-CARAMEL CUSTARDS

Steps:

• Preheat oven to 300°F. Place cream in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a boil over medium heat. Remove from heat; set aside.
• Bring 3/4 cup plus 2 tablespoons sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until mixture turns a deep amber color, about 4 minutes; remove caramel from heat.
• Remove vanilla pod from cream; discard. Slowly add cream to caramel (mixture will bubble vigorously). Heat over medium heat, stirring occasionally, until smooth, about 2 minutes.
• Whisk egg yolks, kosher salt, and remaining 2 tablespoons sugar in a large bowl. Slowly stream in caramel cream, whisking constantly. Divide custard among eight 6-ounce ramekins or ovenproof bowls and place in a kitchen towel-lined large baking dish or roasting pan. Fill pan with water to come halfway up sides of ramekins. Bake until custard is just set but still jiggly in the center, 60-70 minutes. Remove ramekins from baking dish; place on a wire rack and let cool. Chill custards, uncovered, at least 3 hours.
• Top custards with whipped cream and sprinkle with sea salt.
• DO AHEAD: Custards can be made 2 days ahead; cover and keep chilled.

BURNT CARAMEL PUDDING

Steps:

• 1. Heat the oven to 300°F.
• 2. Pour the cream into a small saucepan. Split the vanilla bean and scrape the seeds into the cream; toss the scraped pod in there too. Turn the heat to low to gently warm the cream.
• 3. Reserve 2 tablespoons of the sugar. Pour the remaining sugar and the 1 1/2 tablespoons of water into a heavy-bottomed saucepan, set over medium heat, and stir until the sugar dissolves. Then crank the heat to high and let the liquid bubble away-don't stir, just swirl the pan occasionally-until it turns dark amber. This takes about 4 minutes, but watch closely, because it happens fast. Reduce the heat to medium.
• 4. Moving quickly, fish the vanilla pod out of the cream (rinse it and save for another use) and slowly stir the warm cream into the caramel. Once it comes to a boil (this will happen fast), remove from the heat and let the mixture cool for about 10 minutes.
• 5. Whisk the egg yolks with the reserved sugar and a pinch of sea salt in a medium bowl. Whisk a little of the cream-caramel mixture into the egg yolks, then gradually whisk in the rest until it's all incorporated.
• 6. Strain the mixture into a pitcher or large measuring cup and pour it into four 6-ounce ramekins (see Tips and Techniques). Place the ramekins in a shallow baking pan filled halfway with cold water. If you like your caramel a bit salty, like me, sprinkle a few grains of sea salt on top of each pudding. Cook for 1 hour to 1 hour and 15 minutes, until just set.
• 7. Chill the puddings for at least 3 hours; but it's best if you can chill them overnight. Serve with freshly whipped cream.