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Caramel Pudding
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Source: https://recipheon.com/en/recipes/desserts/caramel-pudding
About this recipe
This caramel pudding is a creamy dessert made with milk, egg yolks, potato starch, sugar, and caramel sauce. Caramel provides deeper sweetness and a lightly buttery note, so only a small amount of sugar is needed. Stir the sauce thoroughly into warm milk before thickening the mixture with the yolks and starch. Serve the smooth pudding warm or after a brief chill.
Ingredients
500 ml milk
2 egg yolks
2 tablespoons potato starch
1 tablespoon caramel sauce
1 tablespoon sugar
Steps
Set aside 150 ml of cold milk and mix with the egg yolks, starch and sugar. Work out all lumps before the mixture goes into the saucepan.
Stir the caramel sauce into the remaining warm milk—about 350 ml—until evenly combined, and only then begin thickening the pudding.
Reduce the heat. Slowly pour the mixture into the caramel milk, whisking continuously along the bottom and around the edges of the saucepan. Constant stirring helps prevent sticking and thickens the dessert evenly.
Cook the caramel pudding over low heat for 1–2 minutes, until thickened and no longer tasting of raw starch.
Pour the pudding into four small bowls and serve warm or leave to cool.
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