Creamy Smooth Easy Caramel Pudding Made in a Frying Pan
Creamy Smooth Easy Caramel Pudding Made in a Frying Pan

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, creamy smooth easy caramel pudding made in a frying pan. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Creamy Smooth Easy Caramel Pudding Made in a Frying Pan is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Creamy Smooth Easy Caramel Pudding Made in a Frying Pan is something which I’ve loved my entire life.

Meanwhile, in a bowl, beat eggs until creamy. Remove from the heat; add vanilla and butter. How to make caramel pudding recipe with step photos Recipe source: Amma.

To begin with this particular recipe, we have to prepare a few components. You can have creamy smooth easy caramel pudding made in a frying pan using 7 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Creamy Smooth Easy Caramel Pudding Made in a Frying Pan:
  1. Make ready 2 Eggs
  2. Take 400 ml Milk (or soy milk)
  3. Prepare 4 tbsp Sugar
  4. Take 1 dash (to taste) Vanilla essence
  5. Prepare 2 tbsp ●Sugar
  6. Get 1 tbsp ●Water
  7. Prepare 1 tbsp Boiling water

In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Easy to follow instructions on how to make a silky smooth caramel leche or flan to die for Creme Caramel, or milk leche, or custard flan, is an international favorite. The variation of names is a testament to how far-reaching across the globe this favorite dessert really is. Pumpkin Bread Pudding is like the best thing I make for Thanksgiving every year.

Steps to make Creamy Smooth Easy Caramel Pudding Made in a Frying Pan:
  1. Make the caramel syrup. Put the ● ingredients in a non-stick frying pan.
  2. Cook over medium heat. Don't stir! Keep watching until it changes color.
  3. When it's the color you like, turn the heat off and add hot water. (It will splatter so work quickly! Stand away from the pan as soon as you add water.)
  4. Pour caramel syrup into pudding molds. I used empty glasses from puddings I'd bought from a Hokkaido food shop.
  5. Make the pudding mix. Add milk and sugar to the frying pan you made the caramel in and heat. Beat the eggs in a bowl.
  6. Mix the milk and sugar with a rubber spatula until the sugar melts. (The caramel on the pan will melt too, so you can kill two birds with one stone.) When the sugar has melted, take the pan off the heat. Don't let it come to a boil, whatever you do!
  7. Add Step 6 mixture to the bowl with the beaten eggs in one go while mixing. If you don't add it all at once, the egg will scrambled from the heat of the mixture. Add vanilla essence at this stage.
  8. Pass the liquid through a sieve twice. Remove any bubbles on the surface. This makes the pudding smoother.
  9. Pour the mixture into the molds. Transfer to a measuring cup with a spout and pour in. Cover the molds with foil or plastic wrap.
  10. Fill a deep frying pan with enough water to come halfway up the molds, and bring to a boil. Cover with parchment paper. (This is to prevent the molds from cracking.)
  11. Put in the filled molds (be careful not to burn yourself!) Cover with a lid and steam for 3 minutes over medium heat. Turn off the heat and leave as-is for 20 minutes. Don't open the lid whatever you do!
  12. Done! Let the puddings cool, then chill in the refrigerator and enjoy. (You could eat them while piping hot if you just can't wait - they're delicious then too.)
  13. If using a Le Creuset pot, steam over low for 3 minutes, and then leave with the lid on for 15 minutes. Line the bottom of the pot with parchment paper, too.
  14. If you wash the frying pan you used to make the pudding mixture, you can use the same one to steam the puddings. You can reduce your washing!
  15. This method is not suitable for large or deep pudding molds (they won't fit in the frying pan.) If you want to eat a large pudding, see.
  16. I changed the recipe so you don't have to haul your scale, and changed the sugar to tablespoons instead of grams. (Originally it was 40 g.) 1 tablespoon of castor sugar is 9 grams.

Easy Pumpkin Bread Pudding with Caramel Sauce & White Chocolate Chips. Sweet aromatic caramel, divine creamy egg flavor, silky smooth texture, slowly melts in your mouth. It's quite simple and easy to make. With an Instant Pot, you can even cut the cooking time in half! The recipe in the book is served with smoked salmon but I'm just using this recipe as a simple way to make a Yorkshire pudding.

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