🔕 🔔

My Basket ()

All questions

A question about a recipe: Burnt Caramel Pudding

8337d192 8d07 425e 9007 765826036600  2016 1215 burnt caramel pudding james ransom 211

I have a question about the recipe "Burnt Caramel Pudding" from Midge. Can this recipe be scaled down for 2? I'm trying it right now and the sugar doesn't seem to be dissolving & turning amber the way the directions say it will. Can you not halve this recipe?

asked by withinseason over 5 years ago
4 answers 1699 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake

hardlikearmour is a trusted home cook.

added over 5 years ago

I don't see why you can't halve the recipe. Sugar needs to hit about 320º F to start to caramelize, so I suspect you just need more time and/or more heat.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Making a very small amount of caramel, or burning sugar, is tricky. Size of pot comes into play, among other things
To save some trouble, just do the full recipe of caramel, and halve the remaining.
Worse thing is you'll end up with a little extra caramel...is that really so bad?
The custard part is easily halved.

E29013c2 3e90 48ab b297 41e445e1e562  sunshine small

While Peter no longer works for Food52 he still thinks up ways to make the website better.

added over 5 years ago

It can be halved but be careful, half as much sugar and water means it will heat up and burn much faster. If you burn it., I suggest not halving it and keeping part of the caramel for other uses.

Fe7a777a 0cb9 4520 b309 cc1ea77d9c84  dscf0037 2
added over 5 years ago

Thanks. Not halving the caramel and just halving the cream is what I just tried now. Though in the rush of trying-not-to-burn it, I forgot to pour off half the caramel before adding the cream. Oops! Oh well. It'll just (hopefully) be extra tasty.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.