Caramel and Salted Butter Pudding

By maredan

Ingredients

• 1 1/2 * 1 1/2 cups sugar
• 3 * 3 tablespoons cornstarch
• 1 * 1 tablespoon unbleached all-purpose flour
• 2 * 2 cups milk
• 3 * 3 eggs
• 1/2 * 1/2 cup water
• 1/2 * 1/2 cup 35% cream
• 1/4 * 1/4 cup cold salted butter, cut into cubes
• 1/2 * 1/2 teaspoon vanilla extract

Details

Servings 6

Preparation

Step 1

1. In a saucepan off the heat, combine 60 ml (1/4 cup) sugar, the cornstarch and the flour. Add the milk and eggs and whisk until smooth. Set aside.
2. Place the remaining sugar and the water in another saucepan and bring to a boil. Using a wet pastry brush, wash down any sugar crystals from the sides of the pan. Simmer without stirring until the mixture turns gold (see note).
3. Remove from the heat and slowly add the cream. Bring to a boil, stirring constantly until smooth.
4. Slowly pour the caramel into the egg mixture while whisking. Bring to a boil, stirring constantly. Simmer gently for about 1 minute.
5. Remove from the heat. Add the butter and vanilla and stir until smooth.
6. Pour the mixture into six 125-ml (1/2-cup) jars or ramekins. Refrigerate for about 3 hours. Serve with Vanilla Cookies (see recipe).
7. Note: For a subtler caramel flavour, simmer the sugar–water mixture only until it begins to turn golden before adding the cream. If using unsalted butter, add a pinch of salt to the egg mixture.