Karamellpudding
Directions
- 1Prepare the caramel by combining sugar and water in a small saucepan and cooking until golden brown. Pour into ramekins and set aside.
- 2Prepare the caramel by combining sugar and water in a small saucepan and cooking until golden brown. Pour into ramekins and set aside.
- 3Prepare the caramel by combining sugar and water in a small saucepan and cooking until golden brown. Pour into ramekins and set aside.
- 4In a separate saucepan, heat milk with vanilla bean until simmering. Remove from heat and let it steep for a few minutes.
- 5In a separate saucepan, heat milk with vanilla bean until simmering. Remove from heat and let it steep for a few minutes.
- 6In a separate saucepan, heat milk with vanilla bean until simmering. Remove from heat and let it steep for a few minutes.
- 7Whisk together the eggs and sugar until light and frothy.
- 8Whisk together the eggs and sugar until light and frothy.
- 9Whisk together the eggs and sugar until light and frothy.
- 10Slowly pour the warm milk mixture into the egg mixture, whisking continuously.
- 11Slowly pour the warm milk mixture into the egg mixture, whisking continuously.
- 12Slowly pour the warm milk mixture into the egg mixture, whisking continuously.
- 13Strain the mixture into the ramekins, which contain the caramel.
- 14Strain the mixture into the ramekins, which contain the caramel.
- 15Strain the mixture into the ramekins, which contain the caramel.
- 16Place the ramekins in a baking dish and pour enough hot water to come halfway up the sides of the ramekins.
- 17Place the ramekins in a baking dish and pour enough hot water to come halfway up the sides of the ramekins.
- 18Place the ramekins in a baking dish and pour enough hot water to come halfway up the sides of the ramekins.
- 19Bake in a preheated oven at 160°C until the pudding is set.
- 20Bake in a preheated oven at 160°C until the pudding is set.
- 21Bake in a preheated oven at 160°C until the pudding is set.
- 22Prepare the caramel topping by making another batch of caramel in a small saucepan.
- 23Prepare the caramel topping by making another batch of caramel in a small saucepan.
- 24Prepare the caramel topping by making another batch of caramel in a small saucepan.
- 25Place a ramekin on a baking sheet, and drizzle caramel over the top, using scissors to cut excess caramel strands.
- 26Place a ramekin on a baking sheet, and drizzle caramel over the top, using scissors to cut excess caramel strands.
- 27Place a ramekin on a baking sheet, and drizzle caramel over the top, using scissors to cut excess caramel strands.
- 28Once the puddings are cooled, unmold them onto plates, top with the excess caramel from the topping and garnish as desired.
- 29Once the puddings are cooled, unmold them onto plates, top with the excess caramel from the topping and garnish as desired.
- 30Once the puddings are cooled, unmold them onto plates, top with the excess caramel from the topping and garnish as desired.
Ingredients
- 200 g sugar
- 200 g sugar
- 200 g sugar
- 50 ml water
- 50 ml water
- 50 ml water
- 4 small ramekins
- 4 small ramekins
- 4 small ramekins
- 500 ml milk
- 500 ml milk
- 500 ml milk
- 0.5 vanilla bean
- 0.5 vanilla bean
- 0.5 vanilla bean
- 4 eggs
- 4 eggs
- 4 eggs
- 125 g sugar
- 125 g sugar
- 125 g sugar
Equipment
small saucepanwhisk4 small ramekinsbaking dishovenscissors