Hello Chickens! Just a quick note today because I have a new recipe that just. Won't. Wait.
Remember the Dark Chocolate Pudding from this post? Which, if you have made, you love me, and if you have not, you should.
Well, now that I've got the chocolate thing down, it seemed time to branch out into caramel...
Oh yeah. I went there.
Deep Caramel Pudding
1 qt half and half
1 T vanilla
1/2 t salt
1 16 oz jar of high quality caramel or dulce de leche or cajeta
7 T corn starch
Sift the cornstarch into the half and half. Whisk in salt and vanilla. Put in saucepan over medium heat and add dulce de leche or caramel. Whisk until caramel melts into the mixture, and then cook, stirring, until the pudding thickens to your desired consistency. Pour into six ramekins and cover with plastic wrap touching the surface so that no skin forms. Serve chilled with a sprinkle of coarse sea salt and unsweetened whipped cream. Also good wish crushed pretzels or chopped salted marcona almonds on top.
For serving more than 6, I recommend making one batch of the dark chocolate and one of the caramel and pouring them side by side into the ramekins for two taste sensations in one dessert.
Yours in Good Taste,
i believe a drop of drool just slid down my chin.ReplyDelete
Michael Ruhlman has some phenomenal sounding recipes for homemade caramel/butterscotches in his book Ratio...I bet that would be even better than jarred stuff (and some of the Mexican cajetas are pretty awesome). I'll have to try to merge your two recipes!ReplyDelete
BTW you inspired me to do roasted golden beets last night. I did a dilled yogurt drizzle atop and I really enjoyed them! Thanks! Been reading and enjoying your blog for some time now!
My mouth just hit the desk. Must. Try. Both. Together.ReplyDelete
Recently diagnosed with the diabetes (II) so must pass, but this sounds extraordinary. Do you add a little dollop of lightly sweetened whipped cream?ReplyDelete
Nearby candy shop makes the best caramel squares but no longer for me.