Page 120 - Passion4Baking The Magazine
P. 120
theScaCnhdriisntamviaasn Way
1 ⅓CUP (270 g) Preheat the oven to 280°F (125°C). everything into the caramel covered baking pan.
GRANULATED SUGAR Place the sugar for the caramel into a saucepan Let rest for 10 minutes to allow time for any air
(FOR THE CARAMEL) and place over medium heat until the sugar bubbles to rise to the surface.
2 ½ CUPS (600 ml) reaches a deep golden caramel colour. Pour the Bring some water to the boil and pour into a pan
WHOLE MILK caramel into a baking pan, I use a loaf pan. Turn larger than the pan for the caramel pudding. Place
1 ¼ CUP (300 ml) the pan a little to make sure the caramel coats all the caramel pudding into the water bath, making
HEAVY CREAM sides. Set aside. sure the water comes two-thirds up the sides
SEEDS FROM 1 Add the milk, cream, seeds from the vanilla bean of the loaf pan. Bake in the oven for 3 hours. Let
VANILLA BEAN and the remaining sugar into a saucepan. Cook cool completely then place in the refrigerator.
½ CUP (100 g) until almost boiling. Remove from the heat and Chill for at least 3 hours or preferably overnight.
GRANULATED SUGAR set aside to cool. Turn out onto a cake stand or plate, and serve
8 EGGS Place the eggs into a bowl and whisk by hand, with some whipped cream, flaked almonds or
then pour into the cooled milk mixture. Pour fresh fruit.
To make it easier to turn out
thtehepacnarianmtoehl potudwdaitnegr, dip
for a
few seconds before turning
out onto the cake stand.
Caramel pudding
120 Passionforbaking.com
