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

FAQs

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

Both custards and puddings begin with a base of sweetened cream or milk. The main difference is the ingredient used as a thickening agent. Eggs are an essential ingredient in custard, as they give the dessert its gelatinous texture. Instead of egg proteins, flour or cornstarch are thickeners in puddings.

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.

About Caramel Custard (Creme Caramel)

Caramel Custard is many of our favorite dessert. It is an egg custard recipe which is served with its own caramel sauce. So good cold, but some like it warm too. Crème caramel, flan, caramel pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.

Caramel custard is also known as Flan and Crème Caramel and there are regional variations to how it is served. 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.

The crème caramel isn't smooth and has a lot of bubbles on the surface. Foamy mixture: The custard base was whisked too vigorously. Whisk the egg and sugar very gently. If you incorporate a lot of air bubbles, you'll have to skim the foam off the custard before baking it.

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

Bavarian cream, custard enriched with whipped cream and solidified with gelatin. A Bavarian cream can be flavoured with chocolate, coffee, fruit, or the like and is usually molded in a fancy shape and garnished with fruit or a sweet sauce. Its country of origin is either Bavaria or France.

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 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.

The custard has a smooth texture, and the caramel layer on top is sweet and slightly sticky. Crème caramel differs from crème brûlée, a similar French dessert, in that chefs harden the caramelized sugar topping of crème brûlée with a blowtorch after the dessert finishes baking.

Why is my caramel hard in crème caramel? ›

It's normal. Caramel hardens when you pour it into a ramekin but gradually melts into syrup during cooking.

Like dry caramel, you want to gently move the sugar mixture in that same side-to-side paintbrush-like fashion until the sugar dissolves. Then, as soon as the mixture comes to a boil, it should not be stirred, as the agitation can cause crystallization.

One of the primary mistakes people make with bread pudding is that they remove it from the oven too soon or too late. If you take it out prematurely, the custard doesn't have the chance to cook, so it is still runny.

The water evaporates, leaving sugar crystals behind. If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden. The result? Gross, grainy caramel that is unusable in most recipes.

Caramel can be produced in so many forms such as, sauce, a chewy candy, or a hard candy because of how much of an ingredient is added and the temperature it is being prepared at.

Pudding has a lighter consistency, and custard is heavier, so the texture is firmer. Everyone has different taste and texture preferences, so it's a matter of personal preference when it comes to enjoying these desserts.

So, I would expect that they are in principle different, because a "pudding" sachet is very likely to contain starch and no egg, and a "custard" sachet is very likely to contain an egg, and no starch, or little starch.