Caramel Pudding With Chex Streusel Recipes

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CARAMEL CHEX MIX



Caramel Chex Mix image

This wonderfully crunchy snack is loaded with cereal, pretzels and nuts-and coated with a not-too-sweet brown sugar mixture. Package this up as gifts, or set out a bowl at your party and watch it disappear by the handful. -Samantha Moyer, Oskaloosa, Iowa

Provided by Taste of Home

Categories     Snacks

Time 25m

Yield 3 quarts.

Number Of Ingredients 6

2 cups each Rice Chex, Corn Chex and Wheat Chex
2 cups miniature pretzels
2 cups pecan halves
2 cups salted cashews
3/4 cup butter, cubed
3/4 cup packed brown sugar

Steps:

  • In a large bowl, combine the cereal, pretzels and nuts. In a small saucepan, combine butter and brown sugar. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over cereal mixture; toss to coat. , Spread into 2 greased 15x10x1-in. baking pans. Bake at 350° for 8 minutes. Stir; bake 6 minutes longer. Transfer to waxed paper-lined baking sheets. Cool completely. Store in airtight containers.

Nutrition Facts : Calories 383 calories, Fat 27g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 333mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.

VELVETY CREME CARAMEL PUDDING RECIPE BY TASTY



Velvety Creme Caramel Pudding Recipe by Tasty image

Here's what you need: sugar, egg yolks, eggs, vanilla, sugar, milk, heavy cream

Provided by Jordan Kenna

Categories     Desserts

Yield 3 servings

Number Of Ingredients 7

½ cup sugar
3 egg yolks
2 eggs
1 teaspoon vanilla
½ cup sugar
1 ½ cups milk
6 tablespoons heavy cream

Steps:

  • Start by melting ½ a cup (100 G) sugar in a pan. Keep on stiring until it becomes a syrup.
  • Take 3 pudding bowl and pour the caramel syrup equally into the bowls.
  • Add 3 egg yolks, 2 eggs, 1 tsp of vanilla and half cup of sugar in a glass jar. Whisk the ingredients thoroughly.
  • Heat one and half cup of milk in a pan. Add 6 tbsp of heavy cream into the same pan. Whisk the ingredients to avoid the thick layer of the milk on top.
  • Gently strain the mixter into the glass jar with the other ingredients and whisk all of it together.
  • Carefullly pour the pudding mixture equally on top of the caramel syrup in each pudding bowl.
  • Boil water in a pan and gently place each bowls in it. Cover the lid of the pan. Steam it for good 25 to 30 minutes.
  • Refigerate the pudding until cold.
  • Enjoy!

Nutrition Facts : Calories 480 calories, Carbohydrate 52 grams, Fat 24 grams, Fiber 0 grams, Protein 16 grams, Sugar 52 grams

OLD FASHION BREAD PUDDING WITH CARAMEL SAUCE



Old Fashion Bread Pudding With Caramel Sauce image

Make and share this Old Fashion Bread Pudding With Caramel Sauce recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 1h

Yield 14 serving(s)

Number Of Ingredients 15

7 cups white bread or 7 cups egg bread, cut into 1 1/2 inch cubes
1/2 cup golden raisin
1/2 cup melted butter
4 large eggs
1 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon grated nutmeg
2 teaspoons vanilla extract
2 cups half and half milk
2 cups whole milk
1/2 cup butter
1 cup light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk

Steps:

  • Place the bread cubes in a 9 x 13 buttered glass pan.
  • Sprinkle the raisins over the bread.
  • Drizzle on the melted butter, do not mix into the bread cubes and raisins.
  • Set this aside.
  • In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
  • DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
  • Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
  • Sprinkle the top with a grating of more nutmeg.
  • Preheat the oven to 350 degrees F.
  • Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
  • Bake until pudding is puffy all over and golden.
  • Remove to rack to cool.
  • Sauce-- In a saucepot over med.
  • heat, melt the butter, and brown sugar.
  • Bring to a boil, and remove from the heat.
  • Whisk in the salt, vanilla, and milk.
  • The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.

Nutrition Facts : Calories 424.1, Fat 21.1, SaturatedFat 12.5, Cholesterol 107, Sodium 337.7, Carbohydrate 53.4, Fiber 0.8, Sugar 39.4, Protein 6.6

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.

CARAMEL PUDDING WITH CHEX STREUSEL



Caramel Pudding With Chex Streusel image

Briar Handly left Vermont for the Rocky Mountains as soon as he finished high school. "I didn't have much of a plan beyond skiing," Mr. Handly said. But jobs cooking burgers in turn-and-burn dives led to high-end ski resorts, and then culinary school. Now he's among a few chefs who are cracking the code of how to make Utah restaurants individual, seasonal and profitable. (Working against 100-mile-an-hour wind gusts and the state's labyrinthine liquor laws isn't easy.) Handle, which opened in Park City in September, is his first restaurant as chef and owner, but he knows the local palate backwards and forwards. "Pudding always sells," he said. Pudding, like Jell-O (Utah's official state snack) is a staple at Mormon gatherings, where sugar is a favorite indulgence. (Alcohol and nicotine are forbidden by the church.) His sneaky and delicious twist on butterscotch pudding has a breath of whiskey from the High West Distillery across the street; you may leave it out. The Chex streusel brings back every Thanksgiving Day, as he snacked endlessly on bowls of Chex Mix while watching football.

Provided by Julia Moskin

Categories     dinner, lunch, snack, custards and puddings, dessert

Time 1h

Yield 12 servings

Number Of Ingredients 21

1 cup/220 grams brown sugar
1/4 cup/60 milliliters corn syrup
3 cups/720 milliliters heavy cream
1 1/2 cups/360 milliliters whole milk
1 vanilla bean, halved and seeds scraped
1 large egg, plus 3 large yolks
5 tablespoons/40 grams cornstarch
1/2 teaspoon salt, more to taste
5 tablespoons/70 grams butter, cubed
2 tablespoons/30 milliliters whiskey, preferably High West Double Rye (optional)
1/4 box/85 grams Chex cereal
1/2 cup/110 grams brown sugar
1/2 cup/113 grams unsalted butter, melted
1/2 cup/63 grams all-purpose flour
1/2 teaspoon/1 gram ground cinnamon
1/2 teaspoon/3 milliliters vanilla extract
Salt and freshly grated nutmeg, to taste
1 cup/240 milliliters heavy cream
1 cup/226 grams mascarpone cheese
1 cup/240 milliliters maple syrup
Sea salt, to taste

Steps:

  • Make the budino: Combine brown sugar, corn syrup and 2 tablespoons water in a large heavy pot. Set over medium heat and cook, stirring, until mixture is smooth and sugar begins to caramelize, about 3 minutes.
  • Add cream, milk and the vanilla bean pod and seeds and continue cooking over medium heat, stirring often, until sugar is dissolved, about 8 minutes.
  • In a large bowl, whisk together whole egg, egg yolks and cornstarch. Very slowly, add 1/2 cup of the hot cream mixture, whisking constantly. Pour tempered egg mixture into pot, whisking constantly to keep eggs from scrambling. Cook 6 to 8 more minutes, stirring constantly, until mixture is thick. Remove from heat and discard vanilla bean.
  • Add salt, butter and whiskey. Emulsify budino with an immersion hand blender, or transfer to a regular blender and pulse until butter is melted and incorporated. Taste and add salt, if desired.
  • Working quickly so a skin does not form, pour budino into 12 4-ounce ramekins or small jars. Let cool in the refrigerator until set, about 4 hours.
  • Meanwhile, make the Chex topping: Heat oven to 350 degrees. Mix Chex, brown sugar, butter, flour, cinnamon, vanilla, salt and nutmeg in a large bowl until cereal is coated. Spread mixture on a parchment-lined baking sheet and bake 20 minutes, tossing every 5 minutes, until browned and crisp. Let cool.
  • Make the whipped mascarpone: Beat cream with an electric mixer on medium-high speed until soft peaks form. Add mascarpone and maple syrup and beat on medium speed until smooth. Season with salt, then transfer to a piping bag. Pipe whipped cheese on top of set budinos. Sprinkle Chex on top.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 16 grams, Carbohydrate 68 grams, Fat 50 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 31 grams, Sodium 529 milligrams, Sugar 53 grams, TransFat 1 gram

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