Danish Caramel Pudding Karamel Budding Recipes

CARAMEL PUDDING

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.

VELVETY CREME CARAMEL PUDDING RECIPE BY TASTY

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!

DANISH CARAMEL PUDDING (KARAMEL BUDDING)

Steps:

• To caramelize the sugar: put it in a smooth iron or aluminum saucepan over low heat and stir constantly until the sugar is melted and smoking, 8 to 10 minutes.
• Remove from the heat; add the boiling water slowly stirring as you add to prevent lumps.
• Return it to the heat and cook 8 to 10 more minutes, to a rich brown.
• This syrup hardens on standing but can be melted over hot water.
• To make the pudding: scald the cream, mix with the sugar and pour into the egg yolks, stirring slowly.
• Add the vanilla and beat slowly until well blended and cooled.
• Whip the egg whites stiff and add to the custard.
• Put half of the caramel in a pudding mold or casserole; tilt it so as to coat the bottome and sides.
• Pour the custard in and set it in a hot water bath.
• Bake in a 325F 20 to 30 minutes or until firm.
• Let the pudding cool in the baking dish, preferably overnight.
• Add 2 tablespoons congnac to cream and whip until stiff.
• Use the extra caramel sauce and whipped cream for garnish/topping.