Salted Caramel Pudding
The quintessential simple dessert gets an elegant makeover.
|1||c||Stonyfield Organic Whole Milk|
|1||c||Stonyfield Organic Heavy Whipping Cream|
|3||egg yolks (room temperature)|
Heat oven to 300°. Heat milk, cream and vanilla on stovetop until simmering. Separately, cook 1/3 cup sugar and 2 Tbsp water over medium heat until sugar dissolves, then over high heat for 6 minutes or until liquid turns dark golden brown. Remove from heat; stir in milk mixture and salt. Cool 10 minutes. Whisk together yolks and remaining 2 Tbsp sugar. Whisk half of caramel mixture into yolks, then whisk the yolk mixture back into remaining caramel. Pour mixture through a fine-mesh sieve. Divide pudding between 4 ramekins. Place ramekins in a baking dish; carefully pour water into dish until it reaches halfway up sides of ramekins. Bake puddings at 300° for about 1 hour or until set. Refrigerate until chilled.
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