Directions
Caramel Pudding with Graham Crumble
Details
- Prep Time:
5 min - Cook Time:
20 min - Ready Time:
25 min
Servings
Ingredients
- 2 cups half and half
- 1/2 cup sugar
- 5 large egg yolks
- 1 teaspoon of pure vanilla extract
Caramel Sauce
- 1/2 cup sugar
- splash of water
Graham Crumble
- 2 graham cracker
- tablespoon unsalted butter
Directions
Graham Crumble:
Start by making the graham crumble, blitz the graham crackers in a food processor and add them to a small pan with the butter. Once the butter has melted and mixed together set aside and cool.
Caramel Sauce to add to the pudding:
Make the caramel which you will add the to pudding , small sauce pan add the sugar and a splash of water on medium heat and leave it while you make the pudding mixture. When it starts to bubble and turns light brown cut the heat and let sit.
Pudding:
Combine your cream, vanilla and sugar over medium heat and bring to a bubbling simmer. Now in a large bowl start whisking the egg yolks until they are a light yellow and almost the ribbon stage. Now take some of that cream mixture and while whisking start adding it a little at a time until you have “tempered ” the eggs so they don’t scramble. Now add that mixture in the bowl back to the pot and keep whisking. Now let’s add that caramel sauce you have made while its still warm and your whisking the egg/cream mixture start drizzling the caramel in. Now keep whisking on medium heat until the mixture starts to thicken. It should start being the consistency of pudding or close to it.
Now pour into whatever serving vessel you are going to use and into the fridge for at least 2 hours if not overnight covered with cling film right to the surface of the pudding. This will prevent a skin from forming.
To plate just add some of those graham crumbles to give it some texture and additional flavor. I also added dried orange peel but that is optional.
Enjoy!
Benny
