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Pudding? Custard?

THewat Feb 8, 2013 02:54 PM

I just made this & it's cooling: http://food52.com/recipes/9628-burnt-.... Now I'm curious about other pudding / custards... Anyone have a recipe they're crazy about that they're willing to share? I'm up for any flavor.

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  1. ipsedixit RE: THewat Feb 8, 2013 03:34 PM

    Make creme brulee

    1. THewat RE: THewat Feb 8, 2013 04:59 PM

      OK, the above Burnt Caramel Pudding is breathtakingly good. (It's also breathtakingly unhealthy, but I'm ignoring that.) My version has a darker, slightly tougher skin on top, that makes it a little unglamorous - if anyone can explain how to avoid that, I'd be grateful.

      5 Replies
      1. re: THewat
        w
        wyogal RE: THewat Feb 8, 2013 05:20 PM

        If you don't want a skin forming over the top, place plastic wrap on top of the pudding.

        1. re: wyogal
          THewat RE: wyogal Feb 8, 2013 05:24 PM

          It's baked - I think it formed while baking.

        2. re: THewat
          goodhealthgourmet RE: THewat Feb 9, 2013 12:18 PM

          A skin/crust on baked custard is the result of too much dry heat. Next time tent the pan loosely with foil (but don't seal it). The foil will trap some of the steam and keep the cooking environment more moist.

          1. re: goodhealthgourmet
            THewat RE: goodhealthgourmet Feb 9, 2013 12:36 PM

            Thanks Goodhealth!

            1. re: THewat
              goodhealthgourmet RE: THewat Feb 9, 2013 04:18 PM

              Anytime :)

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