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Food, Travel, Design and the occassional wordiness

Caramel Pudding- the healthiest dessert that lived June 27, 2015


 You say custard, I say pudding, some say flan. However you say it, we all mean the smooth, soft, creamy dessert that is in scientific terms a baked emulsion of milk and eggs. A dessert cousin of the quiche, if I may; the inner soul of a creme brûlée, a distant, slightly rustic and eggy relative of the soufflé, an even more distant (and flourless) relative of the pancake….mm maybe too far removed to count.

Oh the things you can do when you mix eggs and milk. Really the simplest ingredients come together to make the most magical concoctions, don’t they?

The best thing about this dessert might be texture, followed closely by taste, but those of you health-minded folks, who like to watch their sugar (and starch) intake but still enjoy dessert- this one is a keeper. Did I mention high protein? It keeps getting better, doesn’t it?

Recipe: (9-10 6 oz servings servings) 

8 eggs

3 cups whole milk (or substitute 1 cup with evaporated milk)

1/2 cup sugar

1-1/4 tsp vanilla

Butter for greasing baking pans

Optional

Rolo cups mini

Caramel sauce (1/2 cup sugar + 1/2 tbsp butter, mix over low heat until you achieve color and bubbling, pour into butter-greased bowls/pans immediately.)

Directions:

Preheat oven to 325F

Place greased cups/bowls/pans in a larger pan. (I choose 12-16oz bowls for optimum cooking and also because I have cute bakeware in that size)

Blend milk, eggs and vanilla very well and keep stirring to minimize layering.

OPTIONAL Layer bakeware with caramel. Let sit for 2 minutes.

OPTIONAL Layer Rolo cup candy.

Carefully pour mixture in cups, leaving at least 1/2 inch on top

Carefully place this in the oven.

Pour water using a funnel into the big pan to about 1/2-3/4 depth. Careful not to spill water into your pudding cups! The water bath baking is important and prevents it from getting leathery.

Now close the oven and go clean your kitchen or meditate or watch tv for 70 minutes. Yes 1 hour and 10 minutes. Or until center seems set and toothpick inserted comes out clean.

Take out, let cool for 10 minutes.

Enjoy your pudding warm if you have Rolo cups in there. Cold Rolo cups don’t taste good.

If you didn’t put Rolo cups, feel free to chill in the refrigerator, until next craving. This stuff should stay good for a week or so. But I doubt you have that much self restraint, I surely don’t.  

 

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