Best Danish Caramel Pudding Karamel Budding Recipes
VELVETY CREME CARAMEL PUDDING RECIPE BY TASTY
Here's what you need: sugar, egg yolks, eggs, vanilla, sugar, milk, heavy cream
Provided by Jordan Kenna
Categories Desserts
Yield 3 servings
Number Of Ingredients 7
Steps:
- Start by melting ½ a cup (100 G) sugar in a pan. Keep on stiring until it becomes a syrup.
- Take 3 pudding bowl and pour the caramel syrup equally into the bowls.
- Add 3 egg yolks, 2 eggs, 1 tsp of vanilla and half cup of sugar in a glass jar. Whisk the ingredients thoroughly.
- Heat one and half cup of milk in a pan. Add 6 tbsp of heavy cream into the same pan. Whisk the ingredients to avoid the thick layer of the milk on top.
- Gently strain the mixter into the glass jar with the other ingredients and whisk all of it together.
- Carefullly pour the pudding mixture equally on top of the caramel syrup in each pudding bowl.
- Boil water in a pan and gently place each bowls in it. Cover the lid of the pan. Steam it for good 25 to 30 minutes.
- Refigerate the pudding until cold.
- Enjoy!
Nutrition Facts : Calories 480 calories, Carbohydrate 52 grams, Fat 24 grams, Fiber 0 grams, Protein 16 grams, Sugar 52 grams
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
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.
DANISH CARAMEL PUDDING (KARAMEL BUDDING)
My grandmother is full Dane and I found a few recipes to post when I was doing some research. If the recipe seems a bit "choppy" it is because they are old. Please use your discrestion when baking these.
Provided by Smilyn
Categories Dessert
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To caramelize the sugar: put it in a smooth iron or aluminum saucepan over low heat and stir constantly until the sugar is melted and smoking, 8 to 10 minutes.
- Remove from the heat; add the boiling water slowly stirring as you add to prevent lumps.
- Return it to the heat and cook 8 to 10 more minutes, to a rich brown.
- This syrup hardens on standing but can be melted over hot water.
- To make the pudding: scald the cream, mix with the sugar and pour into the egg yolks, stirring slowly.
- Add the vanilla and beat slowly until well blended and cooled.
- Whip the egg whites stiff and add to the custard.
- Put half of the caramel in a pudding mold or casserole; tilt it so as to coat the bottome and sides.
- Pour the custard in and set it in a hot water bath.
- Bake in a 325F 20 to 30 minutes or until firm.
- Let the pudding cool in the baking dish, preferably overnight.
- Add 2 tablespoons congnac to cream and whip until stiff.
- Use the extra caramel sauce and whipped cream for garnish/topping.
Nutrition Facts : Calories 606.2, Fat 44.3, SaturatedFat 26.1, Cholesterol 354.3, Sodium 112.4, Carbohydrate 45.6, Sugar 42.2, Protein 8.8
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