caramel pudding

here a classic crème caramel pudding recipe:

1 cup granulated sugar

• 1/2 cup water
• 1 cup granulated sugar

• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 3 large egg yolks
• 1/2 teaspoon vanilla extract (Caramel pudding sf)

Caramel pudding 23

Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates, in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste.Caramel pudding 23caramel pudding (sf)

• 1 combine sugar and water in a saucepan.
• 2 Heat over medium heat stirring occasionally
• 3 Bring to a boil then reduce heat to medium-low.
• 4 simmer for 5-7 minutes or unit golden brown.
• 5 remove from heat : carefully pour into 6 (6-ounce) ramekins

1. preh eat oven to 375F (190C)
2. In a medium saucepan combine milk heavy cream and sugar
3. heat over medium heat starring occasionally.
4. in a separate bowl whisk egg yolks and vanilla extract.
5. Gradually pour warm milk mixture into egg yolks: whisk
6. pour mixture into prepared ramekins
7. place ramekins in a large baking dish; add hot water to come halfway
8. bake for 25-30 minutes or until set .
9. Remove from water bath ; let cool
10. Refrigerate for at least 2 hours.

• 1 Dip ramekins in hot water for 10 seconds
• 2 invert onto plates
• 3 serve chilled , for at least 2 hours
• 4 water bath prevents cracking .

1 flavored caramel : add sea salt coffee or liqueurs

2 don’t overcook caramel :it’ll darken

3 whisk egg yolks thoroughly

4 water bath prevents cracking

Caramel custard (locally knows as puding karamel or puding karamel kastard) is a very popular dessert in Malaysia. First introduced by the Portuguese in the 16th century and sold year-round today, this dessert is popular served in restaurants, cafes, hotels, and even Ramadan bazaars for breaking the fast.

Caramel gives every creation a premium appeal thanks to an upgraded taste profile, unique instagrammable golden color and multiple ingredient combinations possible.

Caramelization is what happens to pure sugar when it reaches 338° F. A few tablespoons of sugar put in a pan and heated will eventually melt and, at 338° F, start to turn brown. At this temperature, the sugar compounds begin to break down and new compounds form.

Caramel gives every creation a premium appeal thanks to an upgraded taste profile, unique instagrammable golden colour and multiple ingredient combinations possible. From a filled praline with a gooey centre to more biscuity applications and even in drinks, caramel always finds its place, the report authors write