Creamy Caramel Pudding "Three Brooms"
Baking and Desserts • British
Description
Instead of bourbon, you can use vanilla extract.
Ingredients
- Corn Starch 3 tablespoons
- Milk 20 fl oz
- Brown Sugar 5 oz
- Bourbon 2 tablespoons
- Butter 5 oz
- 33% Cream 10 fl oz
- Vanilla extract 1½ teaspoons
- Salt ¼ teaspoon
- Ground clove ¼ teaspoon
- Powdered Sugar 1 tablespoon
- Soft Toffee 5 oz
Step-by-Step Guide
Step 1
In a small bowl or cup, mix 3 tablespoons of cornstarch with 120 ml of milk.
Step 2
In a saucepan, combine sugar and bourbon, place over medium heat, and heat until the sugar melts and begins to bubble.
Step 3
Add the butter and continue to heat, stirring, until the butter melts. Bring the mixture to a boil and cook, stirring occasionally, for no longer than 5 minutes, until the butter darkens and develops a nutty aroma.
Step 4
Gradually pour 240 ml of cream into the caramel. Stir to dissolve the caramel. Add the remaining milk, salt, allspice, 1 teaspoon of vanilla, and mix thoroughly again.
Step 5
Remove the saucepan from the heat and add the cornstarch mixture with milk. Return to medium heat and bring to a boil, stirring constantly. The mixture should thicken slightly.
Step 6
Cook for another minute and remove from heat.
Step 7
Divide the resulting pudding into eight cups. Be sure to leave room for whipped cream. Cover each portion with a square of wax paper and refrigerate for at least 4 hours or overnight.
Step 8
In a large bowl, using a hand mixer on high speed, whip 120 ml of cream with sugar and vanilla until stiff peaks form.
Step 9
Add half a cup of caramels, reserving the rest for serving.
Step 10
Using a piping bag, pipe the whipped cream onto each portion of pudding. Create a tall peak, allowing some to spill over the sides of the cup to mimic beer foam. Sprinkle each portion with the remaining caramels. Serve immediately.
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