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Caramel Pudding
SUBMITTED BY:
Mary Ann Smucker
"Caramel pudding was always a favorite in the family when I was growing up, now I enjoy making it for my family. My grandmother often cooked 'from scratch', and she still does. As you can see from this recipe, it uses a good many 'on-the-farm' products, which made this tasty treat even more enjoyable--we'd get to eat the fruits of our labor!"
RECIPE RATING:
Read Reviews
(6)
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
6 cups milk
3 eggs
1 1/2 cups packed brown sugar
1/2 cup sugar
3/4 cup all-purpose flour
2 teaspoons vanilla extract
2 tablespoons butter or margarine
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DIRECTIONS
In a large saucepan, scald milk. Meanwhile, in a mixing bowl, beat eggs until creamy. Add sugars, flour and 1-1/2 cups of the scaled milk; slowly pour into saucepan with remaining milk. Cook and stir over medium heat until pudding thickens, about 15-20 minutes. Remove from the heat; add vanilla and butter. Stir well. Continue to stir pudding every 10 minutes until cooled.
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REVIEWS
Reviewed on May 27, 2007 by
BELZILE
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BELZILE
May 27, 2007
love this recipe, only advice is follow the advice of KEZ to avoid lumpy pudding. It has a good light flavor and is extremely easy to whip up.
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3 users found this review helpful
love this recipe, only advice is follow the advice of KEZ to avoid lumpy pudding. It has a...
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Reviewed on Jan. 31, 2008 by
What a Dish!
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What a Dish!
Jan. 31, 2008
This was pretty good. It took a little time to make, but I followed the instructions (using my kitchenaid, which made it easy) and it came together very well. I cut the recipe down to 10 servings. The flavor was good enough, but I didn't like the texture much. It was almost... pasty and gluey. Maybe that's from using flour instead of cornstarch. So I wouldn't make it again, but that doesn't stop me from eating it!
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1 user found this review helpful
This was pretty good. It took a little time to make, but I followed the instructions (using...
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Reviewed on Nov. 16, 2006 by
KEZ
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KEZ
Nov. 16, 2006
I should have gone with my instinct here as I was pretty certain following the directions was going to leave me with lumpy pudding. I went with it though and sure enough lumpy pudding. But my daughter was really craving something sweet and there wasn't much in the house, which was why I tried it in the first place. So I tried again. The second time I scalded the milk whsked it into the dry ingredients a little at a time and then whisked in the egg. I then added this mix into the remaining milk a little at a time. went with the original instructions from there and no lumps. I scaled this down to 5 servings. Whilst it satisfied my daughter's craving, I don't think I'd make again. Thanks for letting me try.
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1 user found this review helpful
I should have gone with my instinct here as I was pretty certain following the directions was...
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Reviewed on Oct. 1, 2008 by J. A. McReynolds
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J. A. McReynolds
Oct. 1, 2008
This rich pudding has a really terrific flavour and texture. A custard made with flour instead of cornstarch often yields a firmer custard, but this one is not overly so. I did use the different order of mixing trick with beautiful and easy results. I will definitely add this to my permanent cardfile! Thanks!
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0 users found this review helpful
This rich pudding has a really terrific flavour and texture. A custard made with flour...
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Reviewed on Mar. 4, 2008 by
NancyB
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NancyB
Mar. 4, 2008
This pudding had a good caramely taste but the texture was like eating homemade paste or a very thick gravy . I guess I'll keep looking for a good caramel pudding recipe.
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0 users found this review helpful
This pudding had a good caramely taste but the texture was like eating homemade paste or a...
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Reviewed on Oct. 31, 2007 by
gapch1026
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gapch1026
Oct. 31, 2007
I love the taste of brown sugar and that's why I was attracted to this recipe. BUT... although the taste was great I really don't care much for puddings made with flour. So if I make the pudding again, I think I'll try about 2Tblsps cornstarch to 2 cups 2% milk. I also mixed it my usual way for making puddings, start with the dry ingredients in a saucepan, slowly whisk in the cold milk, cook until it reaches the boiling point, mix some of the hot liquid into the beaten egg and then add all back to the pan. Cook a little more and then add the butter and vanilla after removing from the heat. Maybe make a "fancier" dessert out of this by layering toffee chips, angel food cake cubes and the pudding in parfait glasses???
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0 users found this review helpful
I love the taste of brown sugar and that's why I was attracted to this recipe. BUT......
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