Caramel….my guilty pleasure! Desserts are (as you know by now) not my favorite type of dish but whenever there is something called caramel on the menu I am in! This pudding is not perse difficult to make but you have to keep your attention to it since it needs to go quick and it can also quickly be to late. But it’s definitely worth it!
Ingredients for 4 pers.:
- 150 gr white sugar
- 160 ml whipped cream (non-whipped)
- 320 ml skinny milk
- 5 eggs
- 2 bags of vanilla sugar
- a bit of salt
How to prepare it:
The preparation time for the pudding isn’t too long but just remember that the pudding needs to cool down in the fridge for a couple of hours. Start by prepping some of the ingredients. Put the whipped cream and milk in a cup. Split the eggs but keep both the egg white and the yolk. Pre-heat your oven to 250 degrees.
Put half of the sugar in a small pan, add a bit of water. Put the pan on the stove, let the water vaporize and finally the sugar caramelize. As long as there is still water in the pan you can stir, once the water is vaporized you shouldn’t stir anymore. Especially not when you see that the sugar is caramelizing.
Once the sugar is dark enough you can add, very gently, the cream and milk. Take it piece by piece. In the beginning the mixture will almost boil over but once you start stirring it will calm down again. You will see that lumps are forming. Heat up the stove again and keep stirring. The lumps will vaporize again.
Make sure the caramel starts to boil gently.
Stir the yolk, add the vanilla sugar, the salt and the remaining of the regular sugar in a big bowl. Stir firmly. Take the caramel of the stove and gently (piece by piece) add some of the caramel to the yolk. Keep stirring whilst adding.
To prevent to have any lumps in your pudding, take the caramel through a colander. Divide the caramel over 4 small bowls that you can put in the oven. Put the bowls in a big bowl and poor some water around the small bowls, just below the surface.
Take a spoon to remove the foam that has formed on top of the caramel. If you leave it on it will most likely burn in the oven and that is just a waste of these delicious desserts. Bake the caramel in the oven for 45 minutes.
After this you need to put the caramels into the fridge for at least 3 hours. You can prepare the dessert a day ahead if needed.
As a garnish I have used the left over egg white to make spiced cookies with speculaas herbs (nutmeg, cinnamon, cardamom). On how to bake egg white cookies click here. But you can actually use everything, or nothing to dress up the dessert.
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