Caramel Indian Pudding 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.

CARAMEL BREAD PUDDING

Steps:

• Place bread in greased 2-qt. baking dish.
• Combine water and brown sugar; pour over bread.
• Combine remaining ingredients; pour over bread.
• Bake at 350 degrees F for 50-60 minutes or until knife inserted in center comes out clean.
• Serve warm or cold.

CARAMEL INDIAN PUDDING

Steps:

• Scald milk in a deep three-quart saucepan. Gradually stir in the cornmeal, taking your time so the cornmeal does not lump. Cook over medium heat, stirring from time to time, until the mixture has thickened, about 15 minutes.
• While the cornmeal is cooking, spread the sugar in a heavy-bottomed skillet and mix with one-half cup water. Set it over medium heat. Watch carefully once the sugar has dissolved because it will then begin to caramelize. The caramel is done when it becomes a uniform honey brown color. Do not allow the caramel to darken beyond that and remove it from the heat immediately.
• Bring the cornmeal mixture to a simmer and slowly pour in the caramel mixture. It will bubble up but if your pan is deep it will not boil over. Stir over low heat until the caramel is completely dissolved in the cornmeal. Off heat, add butter, rum, eggs, salt and nutmeg.
• Preheat oven to 325 degrees.
• Pour the pudding mixture in a buttered two-quart casserole and place in the oven.
• Bake for 30 minutes. Stir in half and half and continue baking for one-and-a-half hours. Serve warm or chilled with whipped cream or ice cream, as desired.

CARAMEL CUSTARD

Steps:

• In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.

SULTANA CARAMEL SELF SAUCING PUDDING

Steps:

• To make the sauce put sugar, butter and water in pan and bring to boil.
• Put aside.
• Cream butter and sugar.
• Add egg and vanilla essence and beat well.
• Sift in dry ingrediants and add sultanas.
• If dry may need a little milk.
• Put the hot sauce into pudding dish, spoon cake mixture on top.
• Bake at 350 deg F for approx 45 mins.
• Serve with cream or ice cream.

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!

STEAMED CARAMEL BREAD PUDDING

Steps:

• Melt butter in a small pan over medium heat. Add 1 cup sugar and stir occasionally until dissolved. Stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute caramel as sugar begins to darken. Cook to about 310 degrees F (160 degrees C) or until the sugar turns light golden brown, 5 to 10 minutes. Remove from heat immediately, as sugar will continue to darken.
• Combine bread cubes, milk, condensed milk, eggs, vanilla, 1 teaspoon sugar, cinnamon, cardamom, and coriander in a blender; puree everything together. Pour batter on top of caramel.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
• Cover bread pudding and place in the steamer; cook until a knife comes out clean, 40 to 45 minutes. Remove from the oven and cool to room temperature, 45 minutes to an hour. Cool in the refrigerator for 1 hour.
• Remove from the refrigerator and turn out onto a plate to serve.