caramel bread pudding recipe | steamed caramel custard bread pudding (2024)

FAQs

What's the difference between caramel pudding and caramel custard? ›

Both of them are sweet, creamy and thick. The differences between them: Pudding is made with sweetened milk or cream-based mixture thickened with corn starch or flour that is cooked on the stove. Custards are milk or cream-based and uses eggs. Custard is usually has to be baked with a water bath.

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.

A runny custard is a sign that it has not been fully cooked and so is not setting. You want to take it out of the oven when it appears firm but has just a slight wobble to it.

It's normal. Caramel hardens when you pour it into a ramekin but gradually melts into syrup during cooking. If the layer of caramel poured into a ramekin is too thick, it will not have time to completely melt during cooking.

Caramel Custard is a popular dessert known all over the world. It is a french dessert often called in many different names like Creme caramel, Caramel Pudding or Flan. It is relatively simple to make using just a handful of ingredients like milk, sugar, eggs and vanilla.

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

Both custard and pudding are sweet, goopy desserts made mostly from cream and then cooked. However, custard (and therefore flan) is made with eggs and sweetened milk alongside the cream, and flan itself includes caramel.

In the United States, pudding means a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent such as Jell-O.

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

If it starts to simmer and your sugar is still in granules and has NOT dissolved, that can crystalize your caramel. You can swirl the pot — or at this point, you can go in with a clean spatula and stir it. Once all the sugar is dissolved, THEN you can turn up the heat and allow the mix to simmer.

Why do you add cream to caramel? ›

The heat of the caramel will melt the butter and create even more wonderful flavors. Finally, after the butter has melted, we add heavy whipping cream. This will allow the mixture to be loose enough to be used as a sauce.

It sounds like it was cooked too fast at too high a temperature. Custard needs to be heated slowly, or it will curdle.

If custard is overcooked, the more tightly the proteins join together. They becoming thicker, curdling and squeezing out all the water which you see evidence of coming from little tunnels in the custard, called synersis.

Custard primarily relies on eggs and dairy, while pudding uses milk or cream, sugar, and a starch thickener like cornstarch or tapioca. Custard tends to be smoother and more velvety due to the egg content, whereas pudding has a thicker, more gelatinous consistency because of the added starch.

Baked custard is cooked in the oven and has a firmer texture than pudding. Boiled custard (actually cooked in a double boiler) is less firm and has a texture closer to pudding.

Texture: A classic custard is heavier and firmer than pudding, retaining its shape when turned out of a mold or ramekin. You can thin some custards, such as crème anglaise, to make a dessert sauce. Pudding is thick enough to coat the back of a spoon without being runny, but you can't form it into a shape.