Comments on: caramel pudding

By: Eliza

Eliza — Mon, 30 Jan 2012 23:02:27 +0000

My caramel was looking so beautiful, but then I turned the heat up a bit more and it crystallized (I guess). I added the milk anyway and it made a regular ho-hum vanilla pudding. I’ll try again though! My kids favorite is a chocolate tofu pudding and I am determined to get them to like something else (why, I dont know!).

By: Jessica Bennett

Jessica Bennett — Tue, 03 Jan 2012 15:55:17 +0000

I love pudding skin! My mother has a fantastic hot chocolate recipe (which is special enough to only have after being outside in the cold for a long period of time), and the best part is the skin. Now I’m nostalgic for my childhood :)

By: Peggy Krauser

Peggy Krauser — Tue, 04 Oct 2011 15:18:42 +0000

I made the caramel pudding last winter (or the previous winter?) and it came out great. Now it’s autumn and I want to give a seasonal dinner party for family and friends. I’m dusting off the caramel pudding recipe and have decided to use goat milk! According to local chef Christopher McLean (Santa Fe/Bishops Lodge executive chef) cooking with goat milk will make caramelly things more caramel. So, wish me luck and I’ll follow up with a post mortem if you’re interested.

By: Kathy

Kathy — Sat, 24 Sep 2011 04:37:52 +0000

I cannot wait to try this, and the best chocolate pudding recipe. I LOVE to have a thick thick layer of pudding skin. It’s the best part! Thanks for all your hard work.

By: Ana

Ana — Mon, 04 Jul 2011 01:57:10 +0000

just made this with 1%. I’m making this for some kids and was worried about making the caramel too bitter so I think I took it off the stove too soon and the color is not that appealing but its nothing banana slices and some almond cookies can’t cover. And the taste is delicious if a tad sweet. Will let it get darker next time, might lessen the sugar. I had no trouble at all with the corn starch or the texture.

By: LTPP

LTPP — Wed, 06 Apr 2011 01:47:20 +0000

After reading this post, I had to jump off the couch an hour past my bedtime and make some pudding. Delish! Thanks, Deb!

By: phishstick

phishstick — Fri, 18 Feb 2011 21:34:29 +0000

I tried this last night… with horrible results, haha.

#1 Bad Thing was I burnt the caramel.

#2 Bad Thing: while cooking the caramel with the milk for the 10 minutes, I could see that, what looked like to me, the caramel had separated from the milk. This was AFTER the I added the milk, the caramel foamed, then melted again; after the mixture had come to a simmer it began to separate.

#3 Bad Thing: as soon as I started whisking in the last bit of milk/cornstarch, it became lumpy (and too thick, though that’s not a huge deal). I cooked it over the heat for about another minute, whisking furiously, and continued whisking off the heat for another minute or two, in hopes that it might smooth out. It did not. Final product after chilling was, as best as I can describe it, like jello, but almost gritty. I couldn’t taste the cornstarch, though that flavor may have been there but overshadowed by the burnt caramel taste.

That being said: did burning the caramel cause the lumpiness or separation? Oh, and I didn’t realize I couldn’t even swirl the sugar/water while it was caramelizing; mine was not caramelizing evenly, so I thought that might help. Did I cook the milk/caramel too long, causing it to separate? Should I try it with a little less cornstarch? I used 2% milk and argo cornstarch.

Sorry for the long-winded post, just thought more info might help. Any advice is appreciated!
ps, love your blog!

By: AmyK

AmyK — Tue, 08 Feb 2011 21:39:53 +0000

Ok. I completely botched this. It never set up. It was still the consistency of milk when all was said and done (when life gives you screwed-up pudding, make caramel milkshakes…). I know it was totally my fault; I’m wondering if I didn’t let the sugar cook long enough…would that have done it? I’ve never made caramel OR pudding, so I was in very uncharted waters. I see that another reader also undercooked the sugar, but her results don’t seem as drastically terrible. Any advice? Thanks!

By: kaori

kaori — Tue, 08 Feb 2011 13:32:12 +0000

hi deb, tried this with almost too much caution as i have burned caramel before… and as a result pulled the caramel away from the heat a bit too early, before it had a chance to turn to that amber color because it was starting to smell as if it was burning. the color of my pudding is lighter than your beautiful ones, but the taste is excellent (although it could be a bit more caramel-ier, of course, totally my bad)… i will try to be patient with the caramel next time. great recipe as always. thank you for sharing!!

By: Anzelle

Anzelle — Sun, 06 Feb 2011 16:02:17 +0000

I just made this while waiting for my rice to cook – had a sweet craving but nothing in the house. I was done before the rice was finished, and it tastes absolutely delicious. Thanks for the recipe!