Comments on: caramel pudding

By: Vicki

Vicki — Sat, 14 Apr 2012 07:03:50 +0000

PS I used raw sugar so had no idea when it turned caramel as it already was that colour. so result was a pale dessert but live and learn

By: Vicki

Vicki — Sat, 14 Apr 2012 06:46:37 +0000

Just made these, they havent set yet but Im really excited cause they look great in the silver patty cases i poured mix into. if the hot pan dregs are anythng to go by these will be a hit!

By: deb

deb — Tue, 27 Mar 2012 19:50:09 +0000

Just keep cooking it, it will melt again. It just seized from the temperature change.

By: niki

niki — Tue, 27 Mar 2012 17:02:20 +0000

HELP! It looked so simple but I tried TWICE to make the caramel-sugar and when I added the milk (VERY slowly) both times it just turned completely hard. What am I doing wrong?

By: Cathie

Cathie — Thu, 23 Feb 2012 04:03:30 +0000

Whoa, has it really been two years? I finally found myself remembering to make this when I had a lot of milk BEFORE it went bad. But it’s too thick! Not that I mind an almost-flan, but I wanted pudding. :( Did we ever figure out what we’re doing wrong? Too much cornstarch? Over simmered? I’m…not great about timing stuff.

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.