Caramel Pudding Recipe

Ingredients

• 3 cups whole milk
• 1 cup light cream
• 2 eggs
• 1 egg yolk
• 1 cup brown sugar
• 1/3 cup granulated sugar
• 1/3 cup all purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon vanilla extract
• 2 tablespoons butter

Instructions

1. Combine the whole milk and light cream in a large saucepan.
2. Heat over medium high heat until small bubbles form around the edge of the pan.
3. Meanwhile, combine the eggs and egg yolk in a medium bowl and beat well with a wire whisk.
4. Beat the brown sugar, granulated sugar, flour, and cornstarch into the egg mixture until combined.
5. Slowly whisk 1 cup of the hot milk mixture into the egg mixture.
6. Strain the egg mixture through a fine sieve into the remaining milk in the saucepan.
7. Cook this mixture, stirring frequently with a wire whisk, until the pudding starts to thicken.
8. The pudding is cooked when you can take a wooden spoon, dip it into the pudding mixture, let it cool for up to 2 minutes, and then carefully run your finger along the back of the spoon. When your finger leaves a trail through the pudding, it's done.
9. Remove the saucepan from the heat and whisk in the vanilla and butter.
10. Let the pudding cool, stirring every 15 minutes with a wire whisk, for one hour.
11. Then put the pudding into one large serving dish or into individual dishes.
12. Cover and refrigerate for a few hours until set.

Serves 8

Variations and Tips

• For a richer brown sugar flavor, use all brown sugar and omit the granulated sugar.
• Serve this pudding drizzled with some caramel sauce or hot fudge sauce for a decadent treat.
• This pudding makes a wonderful pie filling. When it's cool, pour it into a graham cracker crust or baked and cooled pie crust. Top with whipped cream.