Friday, April 17, 2020


Caramel is quite easy to make and its flavour is very deep and rich; and puddings are among those desserts almost everyone likes, and as always, homemade ones are much tastier than anything you can find in a shop. The lovely thing is that this dessert can be made ahead and topped with freshly whipped cream just as the guests arrive. Or just after lunch, for a lovely chilled dessert. You do need to be careful when making it, though, because it is cooked to a very high temperature and it can hurt you if you get it on your skin.

75 grams granulated sugar
600 ml whole milk, divided
40 grams cornflour
1 egg yolk
1 teaspoon vanilla
100 ml double cream

Take a small bowl, and whisk about 100 ml of the milk with the cornflour, egg yolk, and vanilla until smooth and well blended. Set it aside. Put the sugar in a large, heavy-bottomed saucepan, and shake the pan to distribute it in an even layer. Place the saucepan over medium high heat and cook it, without stirring, for about 7 minutes, or until deeply amber and fragrant. Do not stir it, only swirl the pan if you have to, and don't leave it unattended, as it burns quite easily. Remove the saucepan from the heat and very slowly add the remaining quantity of milk, whisking constantly. Keep in mind that it will bubble up quite a bit.
Return the saucepan to the heat and keep whisking until the caramel dissolves into the milk. Let it come to a simmer over medium low heat, then cook for about 5 minutes. Again remove from the heat, gradually whisk in the milk and cornstarch mixture, return to the heat and cook for about 2-3 more minutes, or until thickened. Remove from heat and place a piece of cling film onto the surface of the pudding, to prevent a skin from forming, and let it cool down slightly. Whip up the double cream until soft peaks form, and then carefully layer the pudding with the cream into each of the serving glasses. Place the glasses into the refrigerator for at least an hour, and serve. Yields 8 servings.