by Midge
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by Sarah Shatz
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by Sarah Shatz
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by Midge
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by Sarah Shatz
A&M's Testing Notes:
Expand CollapseMidge's Notes:
Expand2 cups heavy cream Ask a question about this ingredient
1/2 vanilla bean Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
3 large egg yolks, room temperature Ask a question about this ingredient
Heat the oven to 300 degrees F.
Ask a question about this stepPour the cream into a small saucepan. Split vanilla bean and scrape the seeds into the cream; toss the scraped pod in there too. Turn the heat to low to gently warm the cream.
Ask a question about this stepReserve 2 tablespoons of the sugar; pour remaining sugar and 1 1/2 tablespoons water into heavy-bottomed saucepan and set over medium heat, stirring until sugar dissolves. Then crank the heat to high and let the liquid bubble away -- don’t stir; just swirl the pan occasionally -- until it turns dark amber. This takes about 4 minutes, but watch closely because it happens fast.
Ask a question about this stepMoving quickly, fish the vanilla pod out of the cream and save for another use. Slowly stir the warm cream into the caramel over medium heat. Once it comes to a boil (it will fast), turn off the heat and let the mixture cool for about 10 minutes.
Ask a question about this stepMeanwhile, whisk the egg yolks with the remaining sugar and a pinch of salt in a medium bowl. Whisk a little of the cream/caramel mixture into the egg yolks. Gradually add the rest, until it's all incorporated.
Ask a question about this stepStrain the mixture into a pitcher or large measuring cup and pour into four ramekins. Place the ramekins in a shallow pan half filled with cold water. If you like your caramel a bit salty like me, sprinkle a few extra grains of sea salt on top of each one. Cook at 300 degrees for about an hour to an hour and 15 minutes. Chill for at least 3 hours, but it's best if you can chill it overnight. Serve with whipped heavy cream.
Ask a question about this stepI made this for Valentine's Day and it was a hit. Creamy, delicious and ver very rich. This one is a keeper!
I made this for Valentine's Day and it was a hit. Creamy, delicious and ver very rich. This one is a keeper!
Just the right amount of rich, and ultra-smooth and creamy. Simple, and definitely guest-worthy.
I am living in italy and was delighted to run across this recipe. Cant wait to try it - It has made me a touch home sick for Cambridge - and Toscanini's Ice Cream. But, in the meantime I am going to forward this to Gus at Toscanini's and let him know how much he impacts and inspires people. Thanks Midge, for such a great recipe.
And thanks Amanda and Merrill for this web site. Every time i use it, it teaches me something and makes me a better cook, and so aware of how food and all it's joys crosses any culture, or man made border. One of the few untouchable freedoms for all in this world!!
Thanks so much for your comments. I no longer live in Boston and I too am homesick for Toscanini's. Couldn't agree with you more about Food52!
Thank you Midge for this fun offering; I white knuckled during the sugar browning, only swirling the pan now and then, but you are absolutely correct with the four minutes time frame. All was so easy, and the custard has an amazing depth of flavor finish!
Thanks again!
perfectchaos
The sugar-browning part is a little nerve-wracking, but worth it. I'm so glad it worked for you.
This was delicious. Really, really delicious. Thank you for posting.
Hi Midge, it was a nice coincidence meeting a fellow MU grad a few months ago when you visited Portland. When I visited my family in Wisconsin last week I made your Burnt Caramel Pudding. Everybody, from 4 years old up to 75, was delighted with how delicious this pudding was. Thanks for the great recipe.
Thanks so much bejugo! I'm so happy you gave it a try and that it was a hit. Great meeting you too and say hi to Wisconsin for me. Don't think I'll make it there this summer, sadly.
I just discvered this recipe, and it looks just wonderful! I live pretty far from Toscanini's these days, but their burnt caramel ice cream still temps me.
I just pulled this out of the oven and it smells amazing :)
Wow! made these for a dinner party last week and they were absolutely scrumptious! mmmmmmm. they definitely reminded me of toscaninis ice cream. bitter/sweet when i think about the good ol' days in cambridge....
Just popped these little beauties in the oven. The entire cooking process smelled amazing. I am impressed!
Thanks so much Arathi. Look forward to seeing more of your recipes.
congratulations on your win! this is a beautiful recipe!
Yay Midge!!!!! So excited for you!
Congratulations Midge... Such an elegant recipe, with exactly 4 ingredients!! awesome!
Yay! Congrats, Midge!
Congrats Midge!! I'm so thrilled for you.
Hooray! Congrats, Midge!
I have good news and bad news. The good news is I made this yesterday for last night's dessert and it was so delish that now I have to go make ALL your recipes. ;)
I have to 'splain that my hubby's the cook in this family but I've gotten very brave (thanks to food52) and have made apps, side dishes, salads and now: dessert!!!
Thank you for this wonderful, EASY AS CAN BE, scrumptious, sinful recipe.
I became allergic to chocolate about 5 years ago, so good desserts that don't include it are such a treasure. This looks wonderful, and I am going to try it this weekend. Congratulations!
Midge, Midge, Midge!! Knew it from the start. I can now do the "I told me so dance".
Congrats, Midge. I thought one of your recipes would be a finalist!
This sounds fabulous and I can't wait to make it!! Congrats!!!
Toscanini's is the best ice cream in the world, and Burnt Caramel is my favorite flavor there. (And, like you, I'm not even that into ice cream.) I was just there last weekend and enjoyed a scoop. I'm going to have to try this. I like pudding much better than ice cream.
I'm with you on pudding, especially in winter, but when you are craving ice cream, Toscanini's is the place.
if you doubled this would you just do a straight double of everything?
Congrats Midge! Very honored to be a co-finalist with someone so talented!
Wow, my week just got a whole lot better! I couldn't be more thrilled! Thank you A&M and thanks so much everyone for your kind words.
Dang....I've been gone for a bit and didn't even see this challenge until the finalists were announced. As much as I love Nutella, nothing tops caramel, and with the purity of ingredients you have here Midge, I know this is a winner of a recipe! - S
Thanks Oui, Chef! Just made your pasta with rabe again last night. Delish!
YAY Midge!!!!! I just knew this would be in the finals! We were at Toscanini's last week - refueling after a back country ski trip :) - and I got burnt caramel and thought of you!
Congratulations, Midge! I used to go to Toscanini's back when I lived in Boston in the '80s.
Hooray! So happy this is a finalist. Congrats!
Burnt caramel is my favorite, favorite, favorite flavor!!! Thank you and congrats.
Thanks cheese1227! It's a pretty great flavor. As I told fiveandspice, I can't bring myself to order another kind of ice cream.
Congrats on making the finalist round, Midge!!!! I thought this one might make it in! I can't wait to try it!
This looks killer, Midge!! Next time I get to Boston, I'm going to have to find some of that ice cream too!
thanks ChezSuzanne. Yes, Toscanini's is a must on any visit here!
thank you TiggyBee! I was pleasantly surprised out how well it turned out.
This looks terrific! I prefer caramel to just about any other dessert flavor...
This sounds yummy! I am hoping someone is going to post a great butterscotch pudding recipe-- this could be a good substitute! Oh, and I hear you on the sugar burning :)
In case nobody here does post a butterscotch recipe, David Lebovitz's is good: http://www.davidlebovitz.com/2008/02/a-butterscotch/
thanks wanderash! The sugar part is tricky but after that its a cinch.
Midge, this looks wonderful. I love that a short list of ingredients can amount to this!
YUM! This looks and sounds amazing. I never had much of a sweet tooth before food52 and now find myself drooling over everyone's divine looking treats!
thanks gingerroot! I know, there are so many puddings I want to make now.
I've never been to Toscanini, but I made David Lebovitz's salted caramel ice cream this summer and it was beyond divine. I bet this pudding is delicious.
This sounds divine! Love caramelized sugar.
Yay Toscanini's!!!! Their ice cream is my obsession - and definitely a major reason I seem to be putting on weight during my PhD work, in spite of the fact that I'm technically studying nutrition! Whipped cream is a must with this flavor. :)
I make something very similar to this - as well as a burnt caramel sauce - and man, it is so hard to get the flavor right! It's right in between plain old caramel and acrid burnt bitter flavor. I'm definitely giving it a go with your instructions!...Though if I find I'm too busy this week, I'll probably just head to Toscanini's instead, hehe.
I'm sure Toscanini's has fueled many PhDs in this town! I'm embarrassed to admit that I've lived here almost two years and haven't ventured beyond burnt caramel.
All of their flavors are pretty great, if you do venture out from burnt caramel (I have a terrible habit of getting 5-6 spoons of tastes before I settle on a flavor, so I've tasted a lot of them!). Lately they've had a brown butter brown sugar ice cream (called B3) that's seriously wonderful, but sooooo rich you really have to just have the mini size.
I am so glad I do not live closer to Toscanini. Your recipe does sound divine though! No matter what the theme next week my diet starts Monday!
Thank you Sagegreen! I'd be in big trouble if I lived closer to the store in Cambridge.
Rick Field is the founder of the pickle company Rick's Picks.
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This recipe relies on just a few high-quality ingredients: heavy cream, salt, vanilla bean, egg yolk, and sugar.
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Kitchen acrobatics.
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Merrill scrapes vanilla seeds from the pod -- it's really important to use a fresh, aromatic bean here.
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Infusing the cream. Careful not to let it boil over -- as soon as you see bubbles forming around the edges, turn off the heat.
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Midge calls for a small amount of caramel (the recipe makes just 4 servings). Our pot may have been a little bigger than we needed.
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We knew it was ready when the sugar turned a deep amber, and the pot started to smoke a little.
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You need to work quickly at this stage: Amanda pours the vanilla infused cream slowly into the caramel, which stops the sugar from cooking any further.
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To thicken the pudding, you start by whisking together egg yolks and sugar.
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Whisk until it looks like this!
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It helps to have another set of hands at this stage. Merrill slowly poured a little bit of the hot milk into the eggs, while Amanda whisked. (This tempers the yolks and keeps them from scrambling.)
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Once all the milk and egg are combined and smooth, it's time to strain. All puddings using egg should be strained through a fine mesh sieve to remove any clumps of cooked egg.
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Midge has you pour the custard into ramekins for individual portions.
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No vanilla seed left behind!
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A method we found intriguing and really effective: instead of pouring boiling water around the ramekins, Midge has you start with cool water. This cooks the pudding slowly but very gently, as the water slowly warms in the oven.
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It took our puddings an hour and 15 minutes to set up in the oven. They were still a little jiggly when we took them out, but they firmed up perfectly as they cooled.
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Wow! Rich, creamy and silky. Perfect recipe! Also, first time a recipe was so well written that i didn't burn the caramel. Thank you so much for sharing!