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Caramel pudding

Caramel pudding

I put the melted sugar in a double-bottomed bowl. When it reached an amber-like color, I slowly poured the milk.

If you want to leave it simple, only with caramel, leave the sugar one more minute and you will get a more intense color and a more accentuated taste.

I mixed the starch with a few tablespoons of cold milk.

When the milk in the pan reached the boiling point, I added the starch in a thin thread, stirring constantly. I stirred continuously with a wooden spoon until the composition began to peel off the walls of the pan. That took quite a while, 2-3 minutes.

I divided the composition into 3. In the first I added two tablespoons ness + a tablespoon of sugar, the second I left it simple, and in the third, which I left the pan, I put the chocolate and put back on the fire stirring until at complete melting.

I let all 3 mixtures cool and then distributed them in cups. I put it in the fridge. When it cooled well, I decorated it with whipped cream. It complements perfectly with the texture of the pudding.