Monday, August 13, 2012

Easy Caramel Pudding-Secret Recipe Club

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Today is reveal day for Secret Recipe Club and I was assigned to choose a recipe from Jennifer's lovely blog, Jen's Journey. Not only does Jen feature very drool worthy  recipes, she reviews books, movies, restaurants, fashion-you name it! She is a veritable "jen of all trades". It was very difficult to choose a recipe, but I was impressed with homemade mixes section as I am not a fan of boxed anything, preferring to make my own cakes, puddings, salad dressings, etc. We love puddings, so the easy homemade caramel pudding really appealed to me. It was a hit! A little instant espresso powder was added with a topping of whipped cream and chopped chocolate nut bark, a gift from a recent house guest. With no whole milk in the fridge, I used 2% milk, plus half and half (single cream).

Easy Caramel Pudding

1 cup 2% milk
1 cup half and half (single cream)
3 tablespoons cornstarch
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/2 teaspoon instant espresso powder
1/2 cup sugar
3 tablespoons water

Combine the 2% milk and half and half. Remove 1/4 cup of the combined milk to a small bowl. Whisk in cornstarch, salt, vanilla and expresso. Set aside. In a medium saucepan, heat milk until small bubbles form around the edges of the saucepan. Cover and set aside.

In a heavy saucepan, combine the sugar with the 3 tablespoons of water. Bring to a boil, swirling to distribute the sugar as it melts. Cook on medium-high heat until amber colored, about 5 minutes. Take care not to burn as the sugar water mixture goes from amber to black in a millisecond.

To the caramel, add the milk a little at a time and stir until caramel has melted into the milk. Cook over low heat about 10 minutes, until mixture has thickened very slightly and the color has deepened. Whisk in the cornstarch mixture, cooking over low heat, stirring constantly until pudding has thickened-about a minute. The pudding will thicken more as it cools.

Scrape the pudding into 4 ramekins and refrigerate until thoroughly chilled, about 2 hours. To prevent a skin from forming over the pudding, press plastic wrap over the surface of the pudding. To serve, top with a dollop of stabilized whipped cream. This cream is perfect for icing cakes which called for a whipped cream topping.

Please do not use images or text without my permission. 


Heather said...

Looks like a heavenly, thick and creamy pudding.. yum. Hope you stop by my Mongolian Chicken post and see the Caramel Bars that I made with my SRC choice!

Miz Helen said...

This Caramel Pudding sounds delicious, Caramel and espresso some of my favorites. A great choice for the SRC, hope you are having a great day.
Miz Helen
Group B SRC

Jeanie said...

This does sound easy. And delicious. Pinned.

Jennifer Sikora said...

So glad you liked it! I will have to make this again for my daughter. She has been asking for it every day for the last few weeks!

Julie said...

This looks delicious! I love pudding and caramel...all the better! Visiting from SRC!

Amanda Eisenberg said...

Love that this is essentially a Caramel Latte Pudding. Must try this soon! Great SRC pick

Amanda Eisenberg said...

I love that this is essentially a Caramel Latte Pudding! Great SRC pick :-)

colleen said...

What a creamy and yummy looking pudding. I've never made pudding from scratch but this looks easy and delicious. Good find!

LaPhemmePhoodie said...

Gorgeous pics! The pudding sounds like an easy sweet treat to make instead of boxed pudding. Great pic for the SRC!

Sarah said...

these look so delicious and beautiful, and you have a beautiful blog!

Lynne said...

Thanks so much everyone-love all your nice comments.

Daniel Saraga said...

I especially love the presentation in the little espresso cups.

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