16
Dec
12

A genius creme brulee imposter

Easiest, most delicious pudding recipe I've come across in a long time.

There are a number of reasons I’m digging this burnt caramel pudding recipe. (And apparently lots of other people are too: it won the “Best Pudding” award on Food52.) One is that I rarely attempt puddings, custards, or crèmes of any kind (caramel, brulee) because they can be time-consuming and I usually end up scrambling the eggs. But the Food52 directions are really clear, so even someone prone to baking disasters like me can manage this.

Second is the simplicity of the ingredients. This recipe calls for heavy cream, 1/2 vanilla bean, sugar, egg yolks, water, and salt (optional). Basically, the same ingredients you’ll find in a classic creme brulee. The only challenge was finding the vanilla beans at a price I could swallow. Turns out that Trader Joe’s has them in 2-packs for $4.

Burnt caramel pudding, pre-baking.

Right before they went into the toaster oven. BTW if you want to avoid spillage, add the water after you stick them into the oven.

Oh yeah, these turn out amazingly delicious—caramel fans will find that the combination of creaminess plus burnt-sugar taste (which pervades the pudding instead of just sitting on top, a la creme brulee) takes your taste buds to many happy places.

You’re really supposed to bake these in the oven, but I went for the toaster oven instead. The tops ended up browning (within 15-20 minutes, I think?), which turned out to be a good thing, forming a darker brown crust. Once I realized the tops were too close to the upper heating coils, I stuck a piece of foil loosely over the ramekins for the rest of the baking time.

They were still jiggly/slightly liquid in the middle when I took them out of the oven. After refrigeration, there was just a tad of liquid at the bottoms. Next time I do these I’ll leave them in a bit longer.

Burnt caramel pudding, closeup.

The scrapings from just half a vanilla bean (split among 4 ramekins) go a long way.

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