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!
igor
November 13, 2011
I am living in italy and was delighted to run across this recipe. Cant wait to try it - It has made me a touch home sick for Cambridge - and Toscanini's Ice Cream. But, in the meantime I am going to forward this to Gus at Toscanini's and let him know how much he impacts and inspires people. Thanks Midge, for such a great recipe.
And thanks Amanda and Merrill for this web site. Every time i use it, it teaches me something and makes me a better cook, and so aware of how food and all it's joys crosses any culture, or man made border. One of the few untouchable freedoms for all in this world!!
And thanks Amanda and Merrill for this web site. Every time i use it, it teaches me something and makes me a better cook, and so aware of how food and all it's joys crosses any culture, or man made border. One of the few untouchable freedoms for all in this world!!
Midge
November 13, 2011
Thanks so much for your comments. I no longer live in Boston and I too am homesick for Toscanini's. Couldn't agree with you more about Food52!
perfectchaos
October 9, 2011
Thank you Midge for this fun offering; I white knuckled during the sugar browning, only swirling the pan now and then, but you are absolutely correct with the four minutes time frame. All was so easy, and the custard has an amazing depth of flavor finish!
Thanks again!
perfectchaos
Thanks again!
perfectchaos
Midge
October 10, 2011
The sugar-browning part is a little nerve-wracking, but worth it. I'm so glad it worked for you.
Lindseytriestocook
September 18, 2011
This was delicious. Really, really delicious. Thank you for posting.
bejugo
August 4, 2011
Hi Midge, it was a nice coincidence meeting a fellow MU grad a few months ago when you visited Portland. When I visited my family in Wisconsin last week I made your Burnt Caramel Pudding. Everybody, from 4 years old up to 75, was delighted with how delicious this pudding was. Thanks for the great recipe.
Midge
August 4, 2011
Thanks so much bejugo! I'm so happy you gave it a try and that it was a hit. Great meeting you too and say hi to Wisconsin for me. Don't think I'll make it there this summer, sadly.
yella
April 19, 2011
Wow! made these for a dinner party last week and they were absolutely scrumptious! mmmmmmm. they definitely reminded me of toscaninis ice cream. bitter/sweet when i think about the good ol' days in cambridge....
goldenblind221
March 24, 2011
Just popped these little beauties in the oven. The entire cooking process smelled amazing. I am impressed!
Panfusine
March 9, 2011
Congratulations Midge... Such an elegant recipe, with exactly 4 ingredients!! awesome!
DAVILCHICK
March 6, 2011
I have good news and bad news. The good news is I made this yesterday for last night's dessert and it was so delish that now I have to go make ALL your recipes. ;)
I have to 'splain that my hubby's the cook in this family but I've gotten very brave (thanks to food52) and have made apps, side dishes, salads and now: dessert!!!
Thank you for this wonderful, EASY AS CAN BE, scrumptious, sinful recipe.
I have to 'splain that my hubby's the cook in this family but I've gotten very brave (thanks to food52) and have made apps, side dishes, salads and now: dessert!!!
Thank you for this wonderful, EASY AS CAN BE, scrumptious, sinful recipe.
boulangere
March 3, 2011
I became allergic to chocolate about 5 years ago, so good desserts that don't include it are such a treasure. This looks wonderful, and I am going to try it this weekend. Congratulations!
aplatefulofhappiness
March 3, 2011
Toscanini's is the best ice cream in the world, and Burnt Caramel is my favorite flavor there. (And, like you, I'm not even that into ice cream.) I was just there last weekend and enjoyed a scoop. I'm going to have to try this. I like pudding much better than ice cream.
Midge
March 4, 2011
I'm with you on pudding, especially in winter, but when you are craving ice cream, Toscanini's is the place.
Midge
March 3, 2011
Wow, my week just got a whole lot better! I couldn't be more thrilled! Thank you A&M and thanks so much everyone for your kind words.
Oui, C.
March 3, 2011
Dang....I've been gone for a bit and didn't even see this challenge until the finalists were announced. As much as I love Nutella, nothing tops caramel, and with the purity of ingredients you have here Midge, I know this is a winner of a recipe! - S
fiveandspice
March 3, 2011
YAY Midge!!!!! I just knew this would be in the finals! We were at Toscanini's last week - refueling after a back country ski trip :) - and I got burnt caramel and thought of you!
healthierkitchen
March 3, 2011
Congratulations, Midge! I used to go to Toscanini's back when I lived in Boston in the '80s.
cheese1227
March 3, 2011
Burnt caramel is my favorite, favorite, favorite flavor!!! Thank you and congrats.
Midge
March 4, 2011
Thanks cheese1227! It's a pretty great flavor. As I told fiveandspice, I can't bring myself to order another kind of ice cream.
TheWimpyVegetarian
March 3, 2011
Congrats on making the finalist round, Midge!!!! I thought this one might make it in! I can't wait to try it!
TheWimpyVegetarian
February 27, 2011
This looks killer, Midge!! Next time I get to Boston, I'm going to have to find some of that ice cream too!
Lizthechef
February 22, 2011
This looks terrific! I prefer caramel to just about any other dessert flavor...
wanderash
February 22, 2011
This sounds yummy! I am hoping someone is going to post a great butterscotch pudding recipe-- this could be a good substitute! Oh, and I hear you on the sugar burning :)
fiveandspice
February 22, 2011
In case nobody here does post a butterscotch recipe, David Lebovitz's is good: http://www.davidlebovitz.com/2008/02/a-butterscotch/
Jennifer A.
February 22, 2011
Midge, this looks wonderful. I love that a short list of ingredients can amount to this!
gingerroot
February 21, 2011
YUM! This looks and sounds amazing. I never had much of a sweet tooth before food52 and now find myself drooling over everyone's divine looking treats!
fiveandspice
February 20, 2011
Yay Toscanini's!!!! Their ice cream is my obsession - and definitely a major reason I seem to be putting on weight during my PhD work, in spite of the fact that I'm technically studying nutrition! Whipped cream is a must with this flavor. :)
fiveandspice
February 20, 2011
I make something very similar to this - as well as a burnt caramel sauce - and man, it is so hard to get the flavor right! It's right in between plain old caramel and acrid burnt bitter flavor. I'm definitely giving it a go with your instructions!...Though if I find I'm too busy this week, I'll probably just head to Toscanini's instead, hehe.
Midge
February 21, 2011
I'm sure Toscanini's has fueled many PhDs in this town! I'm embarrassed to admit that I've lived here almost two years and haven't ventured beyond burnt caramel.
fiveandspice
February 21, 2011
All of their flavors are pretty great, if you do venture out from burnt caramel (I have a terrible habit of getting 5-6 spoons of tastes before I settle on a flavor, so I've tasted a lot of them!). Lately they've had a brown butter brown sugar ice cream (called B3) that's seriously wonderful, but sooooo rich you really have to just have the mini size.
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