Gebrande Suiker Pudding Caramel Pudding Recipes

BREAD PUDDING WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Gently fold in cubed rolls; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 45-50 minutes. Meanwhile, in a small saucepan, melt butter over medium-high heat. Stir in brown sugar. Bring to a rolling boil. Boil 2 minutes. Stir in cream; return to a boil. Remove from heat. Stir in vanilla. Serve with warm pudding. If desired, top with sweetened whipped cream and toasted walnuts.

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 PUDDING WITH CHEX STREUSEL

Steps:

• Make the budino: Combine brown sugar, corn syrup and 2 tablespoons water in a large heavy pot. Set over medium heat and cook, stirring, until mixture is smooth and sugar begins to caramelize, about 3 minutes.
• Add cream, milk and the vanilla bean pod and seeds and continue cooking over medium heat, stirring often, until sugar is dissolved, about 8 minutes.
• In a large bowl, whisk together whole egg, egg yolks and cornstarch. Very slowly, add 1/2 cup of the hot cream mixture, whisking constantly. Pour tempered egg mixture into pot, whisking constantly to keep eggs from scrambling. Cook 6 to 8 more minutes, stirring constantly, until mixture is thick. Remove from heat and discard vanilla bean.
• Add salt, butter and whiskey. Emulsify budino with an immersion hand blender, or transfer to a regular blender and pulse until butter is melted and incorporated. Taste and add salt, if desired.
• Working quickly so a skin does not form, pour budino into 12 4-ounce ramekins or small jars. Let cool in the refrigerator until set, about 4 hours.
• Meanwhile, make the Chex topping: Heat oven to 350 degrees. Mix Chex, brown sugar, butter, flour, cinnamon, vanilla, salt and nutmeg in a large bowl until cereal is coated. Spread mixture on a parchment-lined baking sheet and bake 20 minutes, tossing every 5 minutes, until browned and crisp. Let cool.
• Make the whipped mascarpone: Beat cream with an electric mixer on medium-high speed until soft peaks form. Add mascarpone and maple syrup and beat on medium speed until smooth. Season with salt, then transfer to a piping bag. Pipe whipped cheese on top of set budinos. Sprinkle Chex on top.

BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
• Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
• Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
• Preheat oven to 350 degrees F (175 degrees C).
• Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
• Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

GEBRANDE SUIKER PUDDING - CARAMEL PUDDING

Steps:

• Melt brown sugar and salt in pan over low heat until brown.
• Add 2 1/2 cups milk gradually.
• The sugar may form into hard lumps, but continue heating and stirring until dissolved.
• Mix cornstarch with remaining milk, add to hot mixture and cook until thickened, stirring constantly to prevent scorching.
• Add egg yolks, cook two minutes.
• Add butter and vanilla extract; mix well and chill.

GEBRANDE SUIKER BOL - CARAMEL DUMPLINGS

Steps:

• Melt 1 cup sugar in heavy saucepan and brown slightly.
• Add boiling water and cook over low heat until sugar lumps dissolve, stirring occasionally.
• When syrup is ready, prepare dumplings.
• Sift flour, baking powder, salt and 1 tablespoon sugar together; cut in butter and add milk.
• Heat caramel syrup to a rapid boil.
• Drop dough into syrup using a tablespoon, cover closely and cook without lifting cover for 12 minutes.
• Serve with syrup as a sauce.

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.

BURNT CARAMEL PUDDING

Steps:

• Heat oven to 300 F.Pour cream into a small saucepan. Split vanilla bean and scrape the seeds into the cream; toss the scraped pod in there, too. Turn the heat to low to gently warm the cream to just below a simmer. Remove from heat and set aside.
• Reserve 2 tablespoons of the sugar; pour remaining sugar and 1 1/2 tablespoons water into heavy-bottomed saucepan and set over medium heat, stirring until sugar dissolves. Then crank the heat to high and let the liquid bubble away. Don't stir, just swirl the pan occasionally, until it turns dark amber. This takes about 4 minutes, but watch closely because it happens fast. Moving quickly, fish the vanilla pod out of the cream and save for another use. Slowly stir the warm cream into the caramel. Let the mixture cool for about 10 minutes.
• Meanwhile, whisk the egg yolks with the remaining sugar and a pinch of salt in a medium bowl, until light and lemon colored.
• Whisk a little of the cream-caramel mixture into the egg yolks, to temper the yolks. Then add the yolk and cream mixture to the pot of cream and caramel. Strain the mixture into a pitcher or large measuring cup.
• Pour the mixture into four ramekins. If you like your caramel a bit salty, sprinkle a few extra grains of sea salt on top of each one. Place the ramekins in a shallow pan. Place the pan in the oven, and fill the outside of the pan with cold water, to halfway up the sides of the ramekins. Bake for about an hour to an hour and 15 minutes, until the custard is set in the middle.
• Remove the puddings from the oven, remove them from the water bath, and let cool completely. Chill for at least 6 hours, but it's best if you can chill overnight. Serve with whipped heavy cream, if you like.