Wednesday, December 14, 2011

Caramel Pudding

I was craving homemade dessert pretty hard core this week.  I think I've read/looked at one too many Christmas cookie articles/slideshows. Seeing as Tim and I have not yet procured an oven for our Jakarta apartment, homemade baked goods were out of the question... I needed a stove-top treat.  After thinking about what ingredients I had around the house and doing some googling, I settled on pudding.  Low and behold, I was already in possession of all the necessary components for the drool-inducing caramel pudding I saw on Smitten Kitchen and then again on Joy the Baker.  

Lame photo, I know.  But this pudding is delicious.
Why I decided to tackle a caramel recipe when I only have bare bones kitchen equipment is beyond me.  But it ended up working out nonetheless, whisk or no whisk.  Fork to the rescue!  I was slightly concerned (read: panicked) when the caramel seized up after adding the milk, turning into a rock hard ball of sugar candy, but after some heating and coaxing it relaxed back into the milk mixture.

My only regret is that I wish I had let the sugar caramelize a little bit more before adding in the milk.  Deb called for cooking the sugar until a "deep amber" color was achieved.  I'd say mine was more like a "pale gold" when I totally chickened out and took it off the heat, making my final pudding product much lighter in color and flavor than Deb or Joy's.  But still totally delicious! 

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