Blackbottomcaramelpudding Recipes

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.

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.

Steps:

• Bring sugar and water to a boil in a 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Boil, without stirring but washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Reduce heat to moderate and continue to boil, swirling pan occasionally, until syrup is a dark mahogany color (it's important to make caramel as dark as possible without burning to give sufficient flavor to pudding).
• Remove pan from heat and immediately add cream (caramel will bubble up and steam), stirring until combined. If not all caramel is dissolved, cook over moderate heat, stirring, about 1 minute more.
• Stir 2 1/2 cups milk into caramel and bring to a simmer. Whisk together remaining 1/2 cup milk and cornstarch in a glass measuring cup, then pour into simmering caramel mixture, whisking. Simmer gently, whisking occasionally, 2 minutes.
• Whisk together eggs, vanilla, and a pinch of salt in a large metal bowl. Slowly add 1 cup hot caramel, whisking until combined well, then whisk in remaining caramel.
• Reserve 1/2 cup hot pudding, then set bowl with remaining pudding in a larger bowl of ice and cold water, whisking occasionally, to cool.
• Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, until smooth. Stir in reserved 1/2 cup hot caramel pudding and liqueur, then divide mixture among parfait glasses.
• Divide cooled caramel pudding among glasses and chill, loosely covered, at least 2 hours.
• Beat cream with sugar using an electric mixer until it just holds stiff peaks, then spoon onto chilled puddings, spreading to cover tops.

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.

Steps:

• Add textured vegetable protein to the vegetable stock, cover and leave for 1 hour.
• Gently fry the onion and garlic in the oil, until softened.
• Add the mushrooms, and fry until the juice begins to run, then remove from heat.
• Place the soacked textured vegetable protein in a sieve and press out any excess liquid, then add it to the pan together with the rest of the ingredients, and mix well.
• Spoon the mixture into a non-stick 7 inch square pan. Press down firmly and evenly, cover and chill for 2 hours.
• Spray lightly with light olive oil, then bake at 400 for 35-40 minutes, until browned.