Caramel Pudding and Graham Crumble
Caramel Pudding and Graham Crumble
Rating: (1 rated)
  • 1/4 cup (60 ml) water
  • 3/4 cup (180 ml) sugar
  • 1/2 cup (125 ml) 35% cream, warm
  • 2 tablespoons (30 ml) cornstarch
  • 2 egg yolks
  • 1 1/2 cups (375 ml) milk
  • Preparation
  • In a saucepan, bring the water and 125 ml (½ cup) of the sugar to a boil. Cook without stirring until the mixture turns an amber colour. Off the heat, gradually add the cream. Beware of splattering. Bring to a boil, stirring until the caramel is smooth. Set aside.
  • In a bowl, combine the remaining sugar with the cornstarch. Add the egg yolks and stir thoroughly with a whisk. Stir in the milk. Pour into the saucepan with the caramel. Bring to a boil, stirring and scraping the bottom of the pan. Simmer for about 30 seconds.
  • Pour into a bowl and cover with plastic wrap directly on the pudding. Let cool and refrigerate for at least 6 hours or until the pudding is completely chilled.
  • Description
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