Milk and sugar taste like so much more when you let them simmer slowly. The gorgeous creamy amber of this pudding belies a flavor that's part butterscotch, part caramel, and completely irresistible.
Note: This presentation incorporates vanilla cake crumbs in between layers of pudding. Layer your favorite crushed vanilla wafers to approximate this look.
Excerpted from Puddin' by Clio Goodman (Spiegel & Grau). Copyright (c) 2014. Photographs by Ben Fink Photography. Excerpted by permission of Spiegel & Grau, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Dulce de Leche Pudding
About This Recipe
|Active time:||20 minutes|
|Total time:||several hours, if preparing dulce de leche|
|Special equipment:||fine-mesh sieve, silicone spatula|
|This recipe appears in:||Bake the Book: Dulce de Leche Pudding|
- 1 1/4 cups whole milk
- 1 1/4 cups heavy cream
- 6 tablespoons cornstarch
- 3 egg yolks
- 1 tablespoon dark brown sugar
- 1/8 teaspoon salt
- 2 recipes Dulce de Leche (ingredients and instructions follow)
- One 14-ounce can sweetened condensed milk (for this recipe, you'll need two)
First, to make the dulce de leche: Place an unopened14-ounce can of sweetened condensed milk in a small saucepan. Fill the saucepan with water until it comes 3/4 of the way up the sides of the can.
Bring the saucepan to a boil over high heat, then turn down to a strong simmer. Let simmer at least 3 hours and up to 5 hours, flipping the can every 30 minutes and adding more water whenever the level drops to the halfway point on the sides of the can.
Using a jar lifter, tongs, or heatproof oven mitt, remove can from water and let cool at room temperature until easy to handle, 30 minutes.
note: You'll need two cans' worth dulce de leche for this recipe, so either use a saucepan wide enough to accommodate two cans with room, or keep two small saucepans going at the same time.
To make the pudding: In a medium saucepan vigorously whisk together the milk, heavy cream, cornstarch, egg yolks, brown sugar, and salt.
Cook over medium-high heat, whisking constantly, until thick, 5-6 minutes. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it's done; this pudding will seem much thicker than others, but once you add the sauce it will thin out.)
Strain the pudding through a fine-mesh sieve into a bowl, pressing pudding through sieve with a silicone spatula.
Whisk the dulce de leche directly into the hot pudding base until fully incorporated.
Cool at room temperature for 10 minutes. Press a layer of plastic wrap onto the surface of the pudding, and chill completely in refrigerator, 2 hours.