Oh my what a divine dessert. I have been thinking about this for a while after I saw it here and I think this weekend is the weekend to give it a roaring chance! I love anything full of sugar. I am supposed to stay away of dairy but once every blue moon is ok isn't it!? Kellie xx
6 large egg yolks
1/4 cup firmly packed dark brown sugar
1 cup whole milk
2 cups heavy cream
1/2 cup granulated sugar
1/4 cup water
1 tsp fine table salt {I used half the amount}
1 tsp pure vanilla extract
Before you start: Position a rack in the center of your oven. Preheat the oven to 300*F. Place six 6-ounce ramekins in a 9×13 roasting pan.
In a large bowl, lightly whisk the egg yolks until smooth.
In a medium heavy-bottomed saucepan over medium-high heat, combine the brown sugar, milk, and heavy cream and heat to scalding, or until the milk is steaming and tiny bubbles have formed along the edges. Do not boil. Stir frequently to dissolve the brown sugar. Remove from the heat.
While the cream mixture is heating, in a medium heavy-bottomed saucepan over low heat, stir together the granulated sugar and water. Increase the heat to high and boil the sugar. When the sugar starts to sputter, use a pastry brush dipped in water to wash down the sides of the pan. As soon as the sugar turns amber in color (like clover honey), remove from the heat and slowly and carefully pour in the hot cream while stirring to stop the cooking. (The caramel will bubble as you add the cream, so use a long wooden spoon or whisk to stir them.)
In a slow, steady stream, slowly and gently whisk the hot caramel mixture into the egg yolks. Stir in the salt and vanilla. Strain the mixture into a clean pitcher and skim off any air bubbles with a spoon.
Pour the mixture into the prepared ramekins. Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with aluminum foil. Bake for 50-60 minutes, or until just set. Begin checking after 45 minutes. When gently shaken, a pudding should no longer look liquidy; it will move as one mass (albeit somewhat jiggly) and register 150* – 155*F on an instant-read thermometer. Remove to a wire rack to cool to room temperature in the water bath.
Remove the ramekins from the pan. Refrigerate for several hours until chilled. Serve. For longer storage, one chilled, wrap each individually with plastic wrap and refrigerate.
Serve chilled with freshly whipped cream. The puddings keep covered with plastic wrap in the refrigerator for up to 5 days.
1/4 cup firmly packed dark brown sugar
1 cup whole milk
2 cups heavy cream
1/2 cup granulated sugar
1/4 cup water
1 tsp fine table salt {I used half the amount}
1 tsp pure vanilla extract
Before you start: Position a rack in the center of your oven. Preheat the oven to 300*F. Place six 6-ounce ramekins in a 9×13 roasting pan.
In a large bowl, lightly whisk the egg yolks until smooth.
In a medium heavy-bottomed saucepan over medium-high heat, combine the brown sugar, milk, and heavy cream and heat to scalding, or until the milk is steaming and tiny bubbles have formed along the edges. Do not boil. Stir frequently to dissolve the brown sugar. Remove from the heat.
While the cream mixture is heating, in a medium heavy-bottomed saucepan over low heat, stir together the granulated sugar and water. Increase the heat to high and boil the sugar. When the sugar starts to sputter, use a pastry brush dipped in water to wash down the sides of the pan. As soon as the sugar turns amber in color (like clover honey), remove from the heat and slowly and carefully pour in the hot cream while stirring to stop the cooking. (The caramel will bubble as you add the cream, so use a long wooden spoon or whisk to stir them.)
In a slow, steady stream, slowly and gently whisk the hot caramel mixture into the egg yolks. Stir in the salt and vanilla. Strain the mixture into a clean pitcher and skim off any air bubbles with a spoon.
Pour the mixture into the prepared ramekins. Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with aluminum foil. Bake for 50-60 minutes, or until just set. Begin checking after 45 minutes. When gently shaken, a pudding should no longer look liquidy; it will move as one mass (albeit somewhat jiggly) and register 150* – 155*F on an instant-read thermometer. Remove to a wire rack to cool to room temperature in the water bath.
Remove the ramekins from the pan. Refrigerate for several hours until chilled. Serve. For longer storage, one chilled, wrap each individually with plastic wrap and refrigerate.
Serve chilled with freshly whipped cream. The puddings keep covered with plastic wrap in the refrigerator for up to 5 days.
From here. x
