Caramel pudding

Name: Caramel pudding
Ingredients: 600 ml milk; 5-6 tablespoons sugar; 3 tablespoons cornstarch; 1 teaspoon vanilla extract (optional); 20 g Finetti sticks; 30 ml chocolate topping; 10 g chocolate flakes

Dessert - Caramel pudding by Tudora P. - Recipia

Caramel pudding is thickened with starch and has a clear melted-sugar flavor. Milk, caramelized sugar and starch make a thick, smooth cream, served cold, and the vanilla can be left out. I serve it in small cups and eat it with chocolate flakes, so the caramel flavor stays in the foreground. Prep: 5 minutes. Cook: 12 minutes. Rest: 1 hour and 30 minutes. Total time: 1 hour and 47 minutes. Servings: 4. About 225 kcal and 5 g protein per serving.

Ingredients

600 ml milk
5-6 tablespoons sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract (optional)

For decorating

20 g Finetti sticks
30 ml chocolate topping
10 g chocolate flakes

Preparation

1. Heat 540 ml of milk in a saucepan over medium heat for about 3 minutes, until steam starts to rise. 2. Put the sugar in a small saucepan and caramelize it over medium heat for about 4 minutes, until golden. 3. Pour the hot milk over the sugar in a thin stream, stirring, then keep the saucepan over the heat for another 2 minutes, until the caramel dissolves. 4. Mix the starch with 60 ml of cold milk until you have a lump-free paste. Gradually pour it into the caramel milk, stirring constantly, and cook for 3 minutes, until the cream thickens. 5. Turn off the heat and stir in the vanilla extract, if using. Cover the saucepan with plastic wrap and leave the pudding to cool for about 30 minutes. 6. Divide the pudding among 4 cups and refrigerate for at least 1 hour. Decorate with the chocolate flakes, chocolate topping and Finetti sticks.

Notes

A short espresso goes well with it, and the chocolate flakes can be the only decoration. Keep the cups covered in the fridge for up to 3 days; you can make it a day ahead. Cornstarch makes it suitable for a gluten-free dessert, but the milk means it is not dairy-free. Take the saucepan off the heat when the sugar turns golden; if it gets dark brown, the caramel turns bitter. A heavy-bottomed saucepan helps the sugar color evenly, and the milk needs to be poured in while hot. If you increase the quantity, start earlier, since a larger batch cools more slowly before it can go in the fridge.