Honey Caramel Pudding Recipe
Ruby Grapefruit, “Honeycomb” Brittle and Sweet Crème Fraiche. Chef’s Notes: Rich and creamy caramel pudding is topped with fresh sweet ruby grapefruit, creating an amazing contrast in flavors.
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Ingredients
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Pudding
Method
Preparation
- 1
Make the Caramel
In a saucepan over medium heat, combine granulated sugar and 1/4 cup of water. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color.
- 2
Add Butter and Cream
Once the caramel reaches the desired color, remove it from heat and carefully whisk in butter until melted. Slowly add the heavy cream and milk, whisking until smooth.
- 3
Combine Egg Mixture
In a separate bowl, whisk together eggs, cornstarch, and vanilla extract. Slowly pour the warm caramel mixture into the egg mixture, whisking continuously to temper the eggs.
- 4
Bake the Pudding
Preheat the oven to 325°F (163°C). Pour the pudding mixture into ramekins or a baking dish. Place in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins. Bake for 40-45 minutes or until set.
- 5
Cool and Chill
Remove from the oven and let cool at room temperature. Once cooled, refrigerate for at least 2 hours or until fully chilled.
- 6
Serve with Grapefruit
Top each serving with fresh ruby grapefruit segments and a dollop of sweet crème fraiche before serving.
