Looking through a few of my favourite blogs last night I found a Caramel Pudding that Dana of Danalicious had cooked. She found the recipe on another blog Smitten Kitchen. Smitten Kitchen adjusted the recipe by cutting the sugar in half. The original recipe can be found here on Food & Wine.
Who doesn’t love caramel and Dana’s pudding looked so good I just had to make it.
It is a very easy recipe with just a few ingredients. The only tricky stage is the caramelizing of the sugar. It has to be watched closely so that it doesn’t burn.
The changes I made were minor. I didn’t have whole milk so I used two cups coffee cream and two cups 2%. And, one other adjustment. I only added half the reserved milk/cornstarch mixer. It thickened up so quickly that the full amount wasn’t needed.
Moe loved this pudding. But it wasn’t quite sweet enough for me so I topped it with a little sweetened Creme Fraiche. The next time I will use the full two cups of sugar called for in the original recipe.