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.
Read more: Bake the Book: Dulce de Leche Pudding
- Yield:serves 6
- Active time: 20 minutes
- Total time:several hours, if preparing dulce de leche
- 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.