Karamel Pudding

This was my big surprise dessert for Easter. Since I was in charge of desserts, I was trying to figure out what I was going to make this year. Do I stick with the usual, which everyone loves, or do I change it up a bit. Well I decided to change it up when I found this recipe in the April issue of Viking magazine. The picture caught my eye and it sounded yummy. The dish is like a flan,which I have never made before. I was really nervous about making the caramel sauce and then getting it out of the dish when ready to serve but everything turned out well. The original recipe calls for using 1/2 cup sugar for the Carmel sauce bit this was not enough so I increased the sugar to 1 cup for more sauce. I also picked up a Carmel sauce in  restaurant Depot to serve on the side. It was excellent served with the Karamel Pudding.

Karamel Pudding

Ingredients:

1 cup sugar for caramel sauce:
2 tbls. water

For pudding:

2 & 1/2 cups milk
1 & 1/3 cups heavy cream
1/2 cup sugar
1 vanilla bean
6 eggs

Preheat the oven to 250 degrees. Put in a 1 & 1/2  quart baking pan and heat it up while making caramel sauce.

Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Constantly stir sugar until is browns and becomes caramel.Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 - 15 minutes. (Be careful not to burn the caramel syrup). Remove from the heat and pour into the preheated 1 1/2 quart  baking pan. Tip gently to spread around the bottom and lower sides of the pan.


In a sauce pan, combine milk,cream and sugar. With a pairing knife make an incision along the length of the vanilla bean and scrape the seeds into the pan, along with the bean pod. Bring to a boil. Remove from heat and let cool.

In a separate bowl or stand mixer with the whisk attachment, whisk eggs well and slowly add to milk mixture, stirring as you add. Pour mixture into baking dish through a sieve, to catch the vanilla bean.

Place baking dish inside a larger, shallow baking pan filled with hot water. Water should reach about 1/3 of the way up the side of the pudding pan. Bake at 250 degrees for 2 hours, until pudding is set. Chill thoroughly.

To remove pudding, run a sharp knife around the edges of the pudding.\ and dip the bottom of the dish briefly in hot water. Invert onto a serving dish with high sides. The caramel side will now be showing on top.

Top with whipped cream, additional caramel sauce and fruits if desired.