5 Ingredients or Fewer
Burnt Caramel Pudding
Popular on Food52
145 Reviews
LittleMissMuffin
April 18, 2020
Help!!! Making now and sugar did not turn amber - water just boiled off and left sugar sticking to pan. Still white!
Hannah
May 19, 2020
Your sugar crystallized for some reason, most likely because it was "dirty", not dirt literally, but any contaminant (flour from a measuring cup, fat, anything really) that prevented the sugar crystals from melting completely and taking on any color. Try starting with a fresh bag of sugar, it's very finicky like chocolate!
LittleMissMuffin
May 19, 2020
Wow thanks! Didn’t know that. I thought i posted an update somewhere that on my third attempt I used a different type of pot and it finally worked.
Bee
October 15, 2019
Can anyone who has made this tell me approx how much caramel is used in this recipe? I have a jar of homemade burnt caramel in my fridge that i would like to use but not sure how much to incorporate with the cream? Any help would be appreciated!
Jan R.
November 12, 2015
These custards are wonderful! Thank you for sharing this recipe. The first time I made them was about a year ago, and after making them last week for a dinner party we had to have more just for us! Another batch is in the oven as I write this. Superb.
Midge
December 7, 2015
Thank you Jan R! I love making them for dinner parties because they're portable and sort of unexpected.
Lindsay H.
November 1, 2015
I wanted to put this in little plastic glasses for a Halloween party, so I just cooked it on the stove after tempering the eggs. Brought it up to a simmer and cooked (stirring constantly!) for another three minutes or so. Worked beautifully! Everyone raved and the presentation was really cute.
Kathy R.
April 2, 2014
Susan, this should work fine as ice cream, but use pasteurized eggs to avoid the possibility of salmonella. It might be a little rich. Consider subbing a cup of milk for a cup of heavy cream. On another note, I think it's much easier to caramelize sugar without the water. Just keep a close eye on it. Don't stir until it starts to melt, then stir with a fork until you get the color you want.
Susan
March 14, 2014
Couldn't you put this custard before it goes in the oven in a ice cream machine once it's properly cooled?
Cindy
March 13, 2014
My friend made this it was amazing. I'm considering doing in mini ramekins for a tasting maybe 1 or 2 ounce size. If I gently jiggle the ramekin how can I tell if it's done. I know it will thicken as it gets cold. Any input would be welcome. Thanks Midge
chefty
December 12, 2013
Is there an optimal size for ramekins given the cooking time and measurements here? The ones I have are fairly large (7 fl oz).
Midge
December 16, 2013
I use some old custard cups which are about 5 oz, but others have used 6 oz ramekins with success. Seven-ounce ramekins should be fine, maybe fill them a little less?
Paula R.
November 7, 2013
Great flavor, but cold water bath + over an hour and 30 minutes in the oven @ 300 degrees did not set the custard - runny results. Also, stirring cream into caramel was tough - ended up with a glob of congealed caramel on the stirrer.
Bobz
May 10, 2013
have officially made this 5 times at college. normally I wouldnt think this was something that I would make out here but its my favorite and everyone seems to love it. Thanks for the great recipe
dnkil
February 14, 2012
I made this for Valentine's Day and it was a hit. Creamy, delicious and ver very rich. This one is a keeper!
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