- Active Time 15m
- Total Time 3h 15m
Transform ordinary ingredients into an irresistible dessert with this luscious pudding.
- 6 large egg yolks
- 1/4 cup firmly packed dark brown sugar
- 1 cup milk
- 2 cups heavy cream
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Heat the oven to 300 degrees F. In a large mixing bowl, lightly whisk the egg yolks until smooth. Set aside.
In a medium, heavy-based saucepan, heat the brown sugar, milk and cream over medium-high heat, stirring to dissolve the brown sugar. Scald the mixture and remove it from the heat.
While the cream mixture is heating, dissolve the sugar and water over low heat in a large, heavy-based saucepan. Increase the heat to high and boil the sugar. If the sugar starts to sputter, use a pastry brush dipped in water to wash down the sides of the pan. As soon as the sugar turns dark amber (like an old penny), carefully and slowly pour the hot cream into it, stirring the mixture. (The caramel will bubble as you add the cream, so use a long wooden spoon or a whisk to combine them.)
Gently and slowly whisk this mixture into the egg yolks. Stir in the salt and vanilla. Strain and cool in an ice bath or refrigerate until cool.
Skim off any air bubbles from the pudding mixture and divide the cooled mixture among six 6-ounce ramekins. Set the ramekins in a shallow roasting pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with foil.
Bake the puddings until just set. Begin checking after 1 hour. When gently shaken, they should no longer look liquid; instead, the custard will move as one mass. Allow the puddings to cool to room temperature in the water. Refrigerate until cool, cover and then chill for several hours or overnight before serving.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
454 calories; 35g total fat; 324mg cholesterol; 449mg sodium; 30g carbohydrates; 0g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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