Black Bottom Caramel Pudding Recipes

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BLACK-BOTTOM CARAMEL PUDDING

Categories     Chocolate     Dessert     Valentine's Day     Vegetarian     Chill     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10



Black-Bottom Caramel Pudding image

Steps:

  • Bring sugar and water to a boil in a large heavy saucepan over high heat, stirring with a fork until sugar is dissolved. Boil, without stirring, washing down sugar crystals clinging to side of pan with a pastry brush dipped in cold water, until pale golden, 4 to 5 minutes. Continue to cook, without stirring, swirling pan occasionally, until sugar turns a deep amber caramel, 1 to 2 minutes. Remove from heat and carefully add cream in a slow stream (mixture will bubble and steam). Return to low heat and cook, whisking, until smooth.
  • Stir together 1/2 cup milk and cornstarch. Beat eggs, vanilla, and salt in another bowl.
  • Stir remaining 2 1/2 cups milk into caramel and bring to a simmer, whisking occasionally. Stir cornstarch mixture, then whisk into caramel. Bring to a boil, whisking, and simmer, whisking, 2 minutes, then remove from heat.
  • Whisk about 1 cup hot caramel mixture into egg mixture until well blended, then whisk egg mixture back into caramel. Continue whisking off the heat 1 minute. 3Whisk 1/2cup hot caramel pudding into chopped chocolate, stirring until smooth. Spoon chocolate pudding into 6 (8-oz) parfait glasses, then top with caramel pudding.
  • Chill until set, at least 3 hours.

3/4 cup plus 2 tablespoons sugar
1/4 cup water
1 cup heavy cream
3 cups whole milk
1/4 cup cornstarch
2 large eggs
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Garnish: unsweetened whipped cream and finely chopped chocolate wafer cookies

BLACK-BOTTOMED BUTTERSCOTCH POTS DE CREME

When it comes to dining, I love a good surprise. These layered butterscotch desserts feature a hidden chocolate base and an unexpected coconut-infused whipped cream topping. Make sure you instruct your guests to really dig down into the bottom of their glasses, as the best bites include all three elements. The butterscotch layer is thickened with egg yolks only, so be patient when cooking, as it takes time for the mixture to reach the thickening point.

Provided by Chris Santos

Categories     dessert

Time 8h10m

Yield 6 servings

Number Of Ingredients 16



Black-Bottomed Butterscotch Pots de Creme image

Steps:

  • 1. To make the chocolate base: Heat the cream and milk together in a small heavy-bottomed saucepan over medium heat until steaming. Whisk the egg yolks well in a medium heatproof bowl. Gradually whisk in the hot cream mixture. Return this to the saucepan and reduce the heat to medium-low. Cook, stirring constantly with a wooden spoon, until the custard reaches 185 degrees F on an instant-read thermometer and is thick enough to coat the spoon (a finger swiped through the custard on the spoon will cut a swath), about 3 minutes.
  • 2. Combine the bittersweet and milk chocolates in a medium heatproof bowl, and place a wire sieve over the bowl. Strain the custard (to remove any bits of cooked egg) directly into the chocolates. Let the mixture stand for 1 minute. Whisk until the chocolate is smooth and melted. Divide the chocolate base equally among six 1-cup glasses or jars. Cover and refrigerate until the base is chilled and set, at least 1 hour.
  • 3. To make the butterscotch layer: Bring the cream and vanilla bean to a simmer in a medium saucepan over medium heat. Remove from the heat and let stand for 15 minutes. Using the tip of a small knife, scrape the seeds from the bean into the cream and discard the bean.
  • 4. Bring the brown sugar and water to a boil in a medium heavy-bottomed saucepan over high heat, stirring constantly, until the sugar is dissolved and the syrup is boiling. Cook without stirring, occasionally swirling the saucepan by the handle, until the syrup is very thick with large bubbles and reaches 270 degrees F on a candy thermometer, about 5 minutes. Reduce the heat to low. Carefully ladle the hot cream mixture into the brown sugar syrup (it will splatter) and stir until well combined. Remove from the heat.
  • 5. Whisk the egg yolks and granulated sugar together in a medium heatproof bowl. Choose a wide saucepan large enough to nestle the bowl. Bring about 1 inch of water to a simmer in the saucepan over high heat. Reduce the heat to keep the water at a steady simmer.
  • 6. Whisk the hot cream mixture into the egg yolks. Place the bowl over the simmering water (the bowl bottom should not touch the water). Cook, stirring almost constantly with a rubber spatula and scraping down any splashes on the side of the bowl, until the custard reaches at least 190 degrees F on an instant-read thermometer and is thicker than the typical custard sauce, about 10 minutes. The idea is to cook the custard as much as possible without it coming to a simmer and curdling, which takes some time, so be patient.
  • 7. Strain the custard through a wire sieve into another medium bowl to remove any bits of cooked egg. Add the salt. Using an immersion blender or hand mixer on low speed, beat the custard for 1 to 2 minutes to expel some of the steam and help cool it. Place the bowl in a larger bowl of ice water and let stand, stirring occasionally, until the custard is tepid, about 10 minutes. Divide the custard evenly over the chocolate bases in the glasses. Cover each glass with plastic wrap. Refrigerate until the pots de creme are chilled, at least 4 hours or up to 1 day.
  • 8. To make the topping: Combine 1/4 cup of the coconut with the heavy cream in a small saucepan and bring to a simmer over low heat. Remove from the heat and let infuse for 30 minutes. Strain the mixture through a wire sieve into a medium bowl, pressing hard on the coconut. Place the bowl in a larger bowl of ice water and let stand until chilled, about 30 minutes. Add the confectioners' sugar and vanilla. Whip with an electric mixer until the topping forms soft peaks. Cover and refrigerate until ready to serve, up to 4 hours.
  • 9. Meanwhile, position a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the remaining 3 tablespoons coconut on a small baking sheet. Bake, stirring occasionally, until the coconut is lightly browned, 7 to 10 minutes. (This can also be done, very efficiently, in a toaster oven.) Let cool.
  • 10. Top each pot de creme with a dollop of whipped topping and a sprinkling of the toasted coconut. Serve chilled.

2/3 cup heavy cream
3 tablespoons whole milk
3 large egg yolks
3 ounces bittersweet chocolate (about 70 percent cacao), finely chopped
11/2 ounces milk chocolate (about 40 percent cacao), finely chopped
3 cups heavy cream, heated to steaming
1/2 vanilla bean, split lengthwise
2/3 cup packed dark brown sugar
1/4 cup water
9 large egg yolks
2 tablespoons granulated sugar
1/16 teaspoon fine sea salt
1/4 cup plus 3 tablespoons sweetened coconut flakes
2/3 cup heavy cream
2 teaspoons confectioners' sugar
1/2 teaspoon vanilla extract

BLACK-BOTTOM PIE

The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on top includes a hint of rum.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 20



Black-Bottom Pie image

Steps:

  • Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake until crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
  • Make the filling: Sift together sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add chocolate. Cook, stirring constantly, until chocolate has melted and mixture is thick, about 2 minutes. Remove from heat; whisk in butter and vanilla until smooth. Spread chocolate mixture over crust. Refrigerate until cold and firm, about 1 hour.
  • Make the topping: Prepare an ice-water bath; set aside. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until mixture is thick and boiling, about 5 minutes. Remove from heat; stir in gelatin mixture, and let cool completely. Stir in vanilla and rum. Briefly place pan in an ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
  • Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make syrup.
  • Bring remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until syrup registers 240 degrees on a candy thermometer.
  • Raise mixer speed to high, and beat egg whites just until stiff peaks begin to form. Immediately pour syrup into egg whites in a slow, steady stream near side of bowl, avoiding whisk. Beat until glossy and cooled, about 7 minutes.
  • Fold meringue mixture into reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate pie for 2 1/2 hours or overnight before serving.

1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) unsalted butter, melted
3 tablespoons sugar
Pinch of salt
1/3 cup sugar
1/3 cup unsweetened Dutch-process cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups whole milk
3 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons unflavored gelatin
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup whole milk
1 teaspoon vanilla
2 tablespoons light rum
4 large egg whites, room temperature

BLACK BOTTOM CARAMEL PUDDING

Make and share this Black Bottom Caramel Pudding recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11



Black Bottom Caramel Pudding image

Steps:

  • Cook sugar in a dry heavy saucepan over moderate heat,unstirred, until it begins to melt.
  • Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
  • Remove from heat and carefully add cream in a slow stream (mixture will bubble and steam).
  • Return to low heat and cook, whisking, until smooth.
  • Stir together 1/2 cup milk and cornstarch.
  • Beat eggs, vanilla, and salt in another bowl.
  • Stir remaining 2 1/2 cups milk into caramel and bring to a simmer, whisking occasionally.
  • Stir cornstarch mixture, then whisk into caramel.
  • Bring to a boil, whisking, and simmer, whisking, 2 minutes, then remove from heat.
  • Whisk about 1 cup hot caramel mixture into egg mixture until well blended, then whisk egg mixture back into caramel.
  • Continue whisking away from the heat for 1 minute.
  • Whisk 1/2 cup hot caramel pudding into chopped chocolate, stirring until smooth.
  • Spoon chocolate pudding into 6 (8-ounce) parfait glasses, then top with caramel pudding.
  • Chill until set, at least 3 hours.
  • Enjoy!
  • Note: Pudding can be made up to 3 days ahead and chilled, covered with plastic wrap.

Nutrition Facts : Calories 370.9, Fat 20.3, SaturatedFat 11.9, Cholesterol 137, Sodium 184.7, Carbohydrate 40.9, Fiber 0.1, Sugar 35.9, Protein 6.8

3/4 cup sugar, plus
2 tablespoons sugar
1 cup heavy cream
3 cups whole milk
1/4 cup cornstarch
2 large eggs
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 ounces good quality bittersweet chocolate, finely chopped (not unsweetened)
unsweetened whipped cream, for garnish
finely chopped chocolate wafer cookie, for garnish

CARAMEL-PECAN BLACK BOTTOM PIE

Categories     Milk/Cream     Food Processor     Chocolate     Dessert     Bake     Kentucky Derby     Pecan     Brandy     Chill     Party     Bon Appétit     Kidney Friendly     Peanut Free     Soy Free

Yield Serves 8

Number Of Ingredients 24



Caramel-Pecan Black Bottom Pie image

Steps:

  • For crust:
  • Combine flour, sugar and salt in processor. Add butter and blend using on/off turns until mixture resembles coarse meal. Beat water, egg yolk and vanilla together in small bowl. Add egg mixture to processor and process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be prepared up to 2 days ahead. Let dough stand at room temperature to soften slightly before continuing.)
  • Position rack in center of oven and preheat to 350°F. Lightly butter 9-inch-diameter pie pan. Roll dough out on floured surface to 13-inch round. Transfer to prepared pan. Fold edges under and crimp to form high fluted edge. Freeze until firm, about 15 minutes. Line crust with foil and fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Pierce bottom of crust until golden brown, about 20 minutes. Cool on rack.
  • For filling:
  • Combine brandy and vanilla in small bowl. Sprinkle gelatin over and let stand 10 minutes. Place chocolate in medium bowl. Mix sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk half and half and egg yolks into sugar mixture. Cook over medium-high heat until custard is thick and smooth and begins to boil, whisking constantly, about 3 minutes. Quickly add 1 1/4 cups custard to chocolate. Stir until chocolate melts and mixture is smooth. Add brandy and gelatin mixture to remaining hot custard. Stir until gelatin dissolves. Spread chocolate filling in crust. Spread brandy filling over. Refrigerate uncovered until pie is completely cool.
  • For topping:
  • Heat sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and boil, without stirring, until mixture is deep amber, brushing down sugar crystals from sides of pan with wet pastry brush, about 11 minutes. Remove from heat and add cream (mixture will bubble up). Add butter and stir until smooth. Stir over low heat until color deepens and caramel thickens slightly, about 3 minutes. Mix in pecans. Transfer to small bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
  • Spoon topping over brandy layer. Chill pie until topping is set, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)

Crust
1 1/3 cups sifted all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons ice water
1 large egg yolk
1/2 teaspoon vanilla extract
Filling
2 tablespoons brandy
1/2 teaspoon vanilla extract
1 teaspoon unflavored gelatin
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon cornstarch
2 cups half and half
4 large egg yolks
Topping
2/3 cup sugar
1/3 cup water
1/2 cup plus 1 tablespoon whipping cream
1/4 cup (1/2 stick) unsalted butter
1 cup toasted pecans, chopped

BURNT CARAMEL PUDDING

Great holiday entertaining recipes are even better if they can be made a day ahead. Midge, a Food52 community member, shared this recipe for Burnt Caramel Pudding: the complex depth of the deeply toasted, almost burnt caramel and the richness of real vanilla bean infuse a dessert that's creamy and easy to make. Add a dollop of whipped cream or sweetened mascarpone, and it's dressed up for a dinner party.

Provided by Amanda Hesser and Merrill Stubbs

Time 7h20m

Yield 4 servings

Number Of Ingredients 5



Burnt Caramel Pudding image

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.

2 cups heavy cream
1/2 vanilla bean
1/2 cup granulated sugar, divided
3 egg yolks, room temperature
fine sea salt

STEAMED CARAMEL BREAD PUDDING

Caramel bread pudding.

Provided by Elisa Gale

Categories     Bread Pudding

Time 2h45m

Yield 4

Number Of Ingredients 11



Steamed Caramel Bread Pudding image

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.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 70 g, Cholesterol 134.9 mg, Fat 17.2 g, Fiber 0.7 g, Protein 7.5 g, SaturatedFat 9.9 g, Sodium 145.8 mg, Sugar 65.1 g

¼ cup unsalted butter
1 cup white sugar
1 cup cubed bread
1 cup milk
¼ cup sweetened condensed milk
2 large eggs
2 teaspoons vanilla extract
1 teaspoon white sugar
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground coriander

CARAMEL PUDDING

Caramel pudding was always a favorite in the family when I was growing up, now I enjoy making it for my family. My grandmother often cooked "from scratch", and she still does. As you can see from this recipe, it uses a good many "on-the-farm" products, which made this tasty treat even more enjoyable-we'd get to eat the fruits of our labor!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 7



Caramel Pudding image

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.

Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 85mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.

6 cups milk
3 large eggs
1-1/2 cups packed brown sugar
1/2 cup sugar
3/4 cup all-purpose flour
2 teaspoons vanilla extract
2 tablespoons butter

BLACK-BOTTOM BANANA CREAM PIE WITH CARAMEL DRIZZLE

There's a lot going on in this extravagant black-bottom banana cream pie, including a drizzle of caramel. Yet it still only takes 20 minutes to make.

Provided by My Food and Family

Categories     Home

Time 5h35m

Yield 8 servings

Number Of Ingredients 8



Black-Bottom Banana Cream Pie with Caramel Drizzle image

Steps:

  • Bake pie crust as directed on package; cool completely.
  • Mix chocolate and condensed milk until blended; pour into crust. Slice banana; spread over chocolate layer.
  • Beat pudding mixes and 2% milk in large bowl with whisk 2 min. Stir in COOL WHIP; spoon into crust. Refrigerate 4 hours or until firm.
  • Top with remaining COOL WHIP just before serving; drizzle with caramel topping.

Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

1 frozen deep-dish pie crust (9 inch)
3 oz. (3/4 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted
1/4 cup canned sweetened condensed milk
1 banana
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold 2% milk
2 cups thawed COOL WHIP Season's Delight French Vanilla Whipped Topping, divided
1/4 cup caramel ice cream topping

BLACK BOTTOM CUPCAKES I

Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.

Provided by Laura Duncan Allen

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h

Yield 24

Number Of Ingredients 14



Black Bottom Cupcakes I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
  • In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
  • In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
  • Bake in preheated oven for 25 to 30 minutes.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 145 mg, Sugar 15.1 g

1 (8 ounce) package cream cheese, softened
1 egg
⅓ cup white sugar
⅛ teaspoon salt
1 cup miniature semisweet chocolate chips
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

CARAMEL PUDDING

This is a recipe I received from a girlfriend in the Maritimes. It is a simple carmel pudding made in two parts, one to make the carmel the second the pudding base. Add the two together and something amazing happens! Enjoy

Provided by Kim A. Heaphy

Categories     Dessert

Time 15m

Yield 5 serving(s)

Number Of Ingredients 10



Caramel Pudding image

Steps:

  • In a cold sauce pan combine the 1/4 cup sugar, cornstarch and flour, stir well. Add the milk and eggs and whisk well.
  • Place 1-1/4 cup sugar and the water in a pot and bring to a boil. Wipe down any sugar crystals with a wet pastry brush. Simmer until the mixture turns the colour of caramel. When it hits this point remove it from the heat and drizzle in the cream, stirring constantly. Continue to stir and bring to a boil. Slowly pour the caramel into the egg and milk mixture, whisking constantly. Bring this to a boil, still stirring constantly. Simmer while stirring until thicken, about a minute. Remove from heat and add the butter and vanilla, stir until smooth. Pour the pudding into bowls or container and refrigerate for 2 to 4 hours.

1/4 cup sugar
2 1/2 tablespoons cornstarch
1 tablespoon all-purpose flour
2 cups milk
3 eggs
1 1/4 sugar
1/2 cup water
1/2 cup cream
4 tablespoons salted butter
1/2 teaspoon vanilla

BUTTERMILK CARAMEL PUDDINGS

A foolproof make-ahead spin on a crème caramel, using just five ingredients. The perfect winter dinner party dessert for those with a sweet tooth

Provided by Barney Desmazery

Categories     Dessert

Time 30m

Number Of Ingredients 5



Buttermilk caramel puddings image

Steps:

  • You'll need 6-8 dariole moulds or small individual pudding basins. Tip 150g of the sugar into a shallow pan and place over a medium heat. Cook the sugar until dissolved and turning to a light amber caramel. While it is still hot, carefully pour the caramel over the base of the moulds, tipping them around so some caramel also sticks to the sides. Set aside.
  • Soak the gelatine in very cold water for about 10 mins to soften. Tip the cream, remaining sugar and the vanilla pod and seeds into a saucepan. Place on the heat, stirring to combine and dissolve the sugar. Bring to a simmer, stirring occasionally, then remove from the heat. Add the drained, squeezed gelatine leaves and stir to dissolve, then leave to cool. When tepid, remove and squeeze out the vanilla pod, stir in the buttermilk, then strain everything into a jug. Share the mixture between the moulds, then place in the fridge for at least a couple of hours, or preferably overnight to set. Can be made up to three days ahead.
  • To serve, dip the bases of the moulds briefly into very hot water until the fillings just come away from the sides. When you are confident that it will turn out, place a serving plate over the mould and carefully turn, allowing the contents to drop out onto the plate, scooping out any caramel sauce left in the mould and drizzling over the puddings. Serve immediately.

Nutrition Facts : Calories 562 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 47 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

350g white caster sugar
3 sheets leaf gelatine
600ml double cream
1 vanilla pod , split and seeds scraped out
284ml pot buttermilk

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From melskitchencafe.com


BAKED CARAMEL PUDDING FOR ONE - MY ISLAND BISTRO KITCHEN
Instructions. Preheat oven to 350°F. Grease 1-cup oven-safe baking dish (ramekin, mug, or other small single-serving baking dish with a 1-cup capacity). In small bowl, whisk the flour, baking powder, and salt together. Stir in the brown sugar and raisins. Mix in the milk (mixture will seem dry).
From myislandbistrokitchen.com


NO-BAKE BLACK BOTTOM PUDDING PIE - EAT, LIVE, RUN
Pour cream over chocolate and mix well until smooth. Pour onto frozen crust and place back in the freezer for two more hours. To make the filling, beat together the cream and instant pudding on high until stiff peaks form. Smooth onto chocolate layer of pie. Freeze until hard (about an hour).
From eatliverun.com


BLACK-BOTTOM CARAMEL PUDDING - MEALPLANNERPRO.COM
Keep an eye on the caramel as it nears the end of cooking—it can go from deep amber to just plain burned very quickly. Ingredients 3/4 cup plus 2 tablespoons sugar
From mealplannerpro.com


A VARIATION TO A PERENNIAL FAVOURITE. BLACK BOTTOM CHOCOLATE …
For the Caramel Layer. 1/3 cup golden syrup 125 g butter, melted 2 x 395 g cans of sweetened condensed milk 1 -2 teaspoons of flaky sea salt. PREHEAT oven to 180C. PLACE the golden syrup, butter and condensed milk in a small saucepan over low heat. STIR for 7 minutes or until the caramel has thickened slightly.
From thepaddingtonfoodie.com


BLACK-BOTTOM CARAMEL PUDDING | CULLY & SULLY
Whisk 1/2cup hot caramel pudding into chopped chocolate, stirring until smooth. Spoon chocolate pudding into 6 (8-oz) parfait glasses, then top with caramel pudding. Chill until set, at least 3 hours but keep an eye on the caramel as it nears the end of cooking—it can go from deep amber to just plain burned very quickly.
From cullyandsully.com


BLACK BOTTOM CARAMEL PUDDING - RECIPE CIRCUS
Black Bottom Caramel Pudding. Source of Recipe Evan List of Ingredients 3/4 cup sugar plus 2 tbl sugar 1 cup heavy cream 3 cup whole milk 1/4 cup cornstarch 2 lrg eggs 1 1/2 tsp vanilla 1/4 tsp salt 2 oz fine quality bittersweet chocolate finely chopped (not unsweetened) Unsweetened whipped cream for garnish Finely-chopped chocolate wafer cookies for garnish . Recipe Cook …
From recipecircus.com


CARAMEL STICKY PUDDING CAKE RECIPE | CARAMEL PUDDING ON THE …
Directions. Heat the oven to 350F degrees. Line a baking sheet with parchment paper and set aside. Generously spray a 4-quart baking dish (I used a Wilton Bake and Bring 13x9-inch baking pan) with non-stick cooking spray. (You could use 2 9-inch layer cake pans.) Place pan (s) on the lined baking sheet.
From shockinglydelicious.com


BLACK-BOTTOM CUPCAKES - BROWN EYED BAKER
Instructions. Adjust oven rack to lower-middle position and preheat oven to 400 degrees F. Line two standard muffin pans with cupcake liners. Make the Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar and salt …
From browneyedbaker.com


BLACK-BOTTOM CARAMEL PUDDING - SIDE DISH RECIPES
You can never have too many dessert recipes, so give Black-Bottom Caramel Pudding a try. This recipe serves 6. One portion of this dish contains about 7g of protein, 24g of fat, and a total of 411 calories. Head to the store and pick up heavy cream, water, cornstarch, and a few other things to make it today. From preparation to the plate, this ...
From fooddiez.com


BLACK BOTTOM CARAMEL PUDDING RECIPE | EAT YOUR BOOKS
Save this Black bottom caramel pudding recipe and more from The Best of Gourmet 2002: Featuring the Flavors of Paris to your own online collection at EatYourBooks.com
From eatyourbooks.com


BLACK BOTTOM CARAMEL PUDDING - CHAMPSDIET.COM
Black Bottom Caramel Pudding - champsdiet.com ... Categories ...
From champsdiet.com


BLACK CAP PUDDING » THE VINTAGE KITCHEN
Method. Grease your pudding tin and put the currants in the bottom. Whisk your eggs, add the sugar and add enough flour to make a thick batter. Add the milk. Add enough to make it look like thick cream. Add the vanilla. Pour the batter into the pudding bowl. Add the lid or secure a floured cloth over the top with string.
From sarahsvintagekitchen.com


BLACK-BOTTOM CARAMEL PUDDING | DESSERTS, EAT DESSERT, FOOD
Apr 8, 2020 - Keep an eye on the caramel as it nears the end of cooking it can go from deep amber to just plain burned very quickly. Apr 8, 2020 - Keep an eye on the caramel as it nears the end of cooking it can go from deep amber to just plain burned very quickly. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


BLACK FOLKS SOUTHERN BANANA PUDDING RECIPE - THE SOUL FOOD POT
In a medium-sized bowl, mix the whipped topping and cream cheese and set aside. Line the bottom and sides of a 9×13 baking pan with Nilla Wafer cookies. Add a layer of banana slices over the Nilla Wafers. Using a small spatula, spread the vanilla pudding evenly over the bananas.
From thesoulfoodpot.com


MARIE CALLENDER'S BLACK BOTTOM PIE - COPYKAT RECIPES
Instructions. Bake both empty pie crusts until golden. In two separate pans or bowls, prepare the chocolate pudding and vanilla pudding according to the package directions. Add rum extract to the vanilla pudding and stir. Pour half of the chocolate pudding into each crust and spread in an even layer.
From copykat.com


BLACK-BOTTOM CARAMEL PUDDING | DESSERTS, EAT DESSERT, FOOD
Feb 1, 2012 - An online magazine for today's home cook, reporting from the front lines of dinner.
From pinterest.com


HOW TO MAKE THE CARAMEL PUDDING. | MISS CHINESE FOOD
Step 3. Add milk and sugar. Microwave for 2 minutes. Stir until melted. After the milk has cooled, add the egg mixture and stir well to make the pudding mixture. Strain the pudding twice. Add milk and sugar. Microwave for 2 minutes. Stir until melted.
From misschinesefood.com


HOW TO MAKE CARAMEL PUDDING (WITH PICTURES) - WIKIHOW
2. Prepare the caramel by melting the sugar in a dry pan and then adding the water. Place the sugar in a dry pan, then melt it over medium heat. Once it melts and turns brown, add the water; the caramel will start to bubble. Swirl the pan to mix; don't stir it. [4] 3.
From wikihow.com


BLACK-BOTTOM CARAMEL PUDDING - MASTERCOOK
3/4 cup plus 2 tablespoons sugar; 1/4 cup water; 1 cup heavy cream; 3 cups whole milk; 1/4 cup cornstarch; 2 large eggs; 1 1/2 teaspoons vanilla; 1/4 teaspoon salt
From mastercook.com


BLACK-BOTTOM BANANA CREAM PIE RECIPE - PILLSBURY.COM
Make pudding mix with milk as directed on box for pie. Cool 30 minutes, stirring 2 or 3 times. 2. Meanwhile, heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 10 minutes. 3. Spread fudge topping in bottom of shell. Top with bananas, pudding and whipped cream.
From pillsbury.com


BLACK-BOTTOM SWEET POTATO PUDDING PIE RECIPE | GIRL VS DOUGH
Press the mixture firmly into the bottom and sides of a glass/ceramic pie plate, then bake at 350°F for about 10 minutes or until the crust is golden and set. Set aside to cool. Step Two: Make the pudding base. In a small saucepan, cook sweet potato chunks until tender. Drain and puree in a food processor.
From girlversusdough.com


    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #desserts     #eggs-dairy     #french     #european     #puddings-and-mousses     #belgian     #dietary     #low-sodium     #low-in-something

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