Recipe Talk

Does anyone have a straight forward caramel pudding recipe. Not looking for a cake or bread pudding with caramel sauce. Just an old fashioned caramel pudding.

Thank You - Kauai Gal

CAFE NUT CARAMEL
Categories: Desserts, Ceideburg 2
Yield: 1 servings

1 cn Eagle Brand Condensed Milk
-(caramelized)
1/4 c Hot coffee
1/2 c Pecan nut meats

(This recipe earned $25 for Mrs. George H. Plum, 440 Camden Ave.,
Moorestown, New Jersey.)

Blend caramelized Eagle Brand Sweetened Condensed Milk (see Magic
Caramel Pudding recipe), and hot coffee, beating until smooth. Chop
pecan nut meats and add. Pour into sherbet glasses. Chill. May be
garnished with whipped cream. Serves six.

NOTE: I have just completed assembling the above recipe. Tastes
good. If it sets up a bit more it will make a nice pudding. If it
was heated, it would be nice over a couple of scoops of vanilla ice
cream. No way it's gonna serve six, though.

Posted by Stephen Ceideberg; September 7 1992.

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MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Magic Caramel Pudding (Caramelized Eagle Brand Milk)
Categories: Desserts, Ceideburg 2
Yield: 1 servings

Text Only

Remember awhile back there a thread about boiling Eagle Brand
Sweetened Condensed Milk in the can to caramelize it?

It's popular in Mexico. This weekend I picked up "MAGIC, the most
AMAZING SHORT-CUTS in cooking you ever heard of".

It's a proprietary cookbook put out in the late teens or early
twenties by the Borden Company. The women all look like Betty Boop's
mother, the stoves all have legs and fridges are referred to as
"automatic refrigerators" and have ornate hinges and latches. Seems
like way back in 1857 Gail Borden perfected the technique for canning
milk and the rest is history. The book presents a series of "magic
tricks" and then later has recipes that use the end results of the
"tricks". Anyway, one of the first things I ran across was this
recipe.

Place one or more unopened cans of Eagle Brand Sweetened Condensed
Milk in a kettle of boiling water and keep at boiling point for three
hours, being careful to keep can well covered with water. Chill
thoroughly.

Remove from can as follows:

Warm can by immersing in hot water about one minute. Punch a hole in
bottom of can, remove top with can-openeer, cutting along the side,
just below top edge, starting at seam. Loosen caramel from sides of
can with a table knife dipped in hot water.

Turn on to plate. Cut in slices with knife dipped in hot water.

NOTE: If a pressure cooker is used to caramelize the milk use 15
pounds pressure for 50 minutes.

As I write this, I'm still savoring the first taste of the finished
product. It has a rich, butterscotchy flavor and is a nice, very
light tan color. The texture is like a pudding. This has definite
potential!

This is almost as good as chocolate! In fact, I can feature this as
being part of fudge.

Posted by Stephen Ceideberg; September 7, 1992.

CARAMEL PUDDING

-------------------------

1 c. brown sugar

1 c. sugar

1 tablespoon flour

pinch salt

1/2 c. cold water

4 egg yolks

2 c. boiling water

1 tsp. vanilla
butter

1/2 c. milk

Mix brown sugar, sugar, flour, salt, cold water and egg
yolks and add boiling water. Mix and boil until thick. Remove
from stove and add vanilla, butter and milk. Pour in dessert
glasses and cool.

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CARAMEL PUDDING

-----------------------

3 cans sweetened condensed
milk

3 qt. water (boil)

Cool Whip

Fill large pot with 3 quarts of water. Bring to rolling
boil. Add cans of sweetened condensed milk to water. Water
should cover cans by 2 to 3 inches. Bring to hard boil. Cover
pot. Lower heat and boil for 2 1/2 to 3 hours at slow boil,
making sure cans are covered with water at all times. Add
water if needed. Cool in cans and keep in refrigerator. Open
can to serve. Add Cool Whip to top.

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Caramel pudding -- (from Grand Grand-mère Lagimodière)

1 c white sugar

2 c flour

1 c milk

1 piece margarine

3 tsp baking powder

Mix well pour in ovenproof baking dish. Cover with 2 c brown sugar, 3 c boiling water, margarine and 1 tsp vanilla

Bake at 350degreesF for 1 hour.

Serve with ice cream.

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CARAMEL PUDDING

1 cup brown sugar

4 cups milk

1/4 cup butter

4 egg yolks

1/4 cup cornstarch

4 egg whites

1 cup granulated sugar


Bring sugar and milk to boiling point, stirring constantly. Add butter. Beat yolks and cornstarch together and add to first mixture. Cook, stirring constantly, until thick. Turn into greased baking pan. Bake at 350degrees F. until brown. Beat egg whites with sugar and brush on top. Return to oven and brown top. Serves 6.