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Pudding? Custard?

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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. 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

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

        1. re: wyogal

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

        2. re: THewat

          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.