Caramel Cream Pudding (Danette Style)

Name: Caramel Cream Pudding (Danette Style)
Yield: For the caramel ➡️
Cuisine: American
Ingredients: 1/2 cup sugar (100 g); 2 tablespoons water

hélène et la marmelade @helene

Bouzigues, Occitanie, France

This is a nice, tasty recipe that's perfect for people with egg allergies.

hélène et la marmelade @helene

Bouzigues, Occitanie, France

This is a nice, tasty recipe that's perfect for people with egg allergies.

Saved

Ingredients

For the caramel ➡️

1/2 cupsugar (100 g)
2 tablespoonswater
For the cream ➡️
2 cups milk (about 500 ml; use 1 1/2 cups + 2/3 cup separately)
1/4 cup cornstarch (30 g)
2 tablespoons sour cream

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Steps

1

In 2/3 cup cold milk, mix the cornstarch until smooth with no lumps; set aside the remaining 1 1/2 cups milk.
2

Make the caramel: In a saucepan, heat the sugar and water until it turns a golden color.
3

Remove from heat and carefully pour in the 1 1/2 cups milk—be careful, it may splatter. Stir well, then return to low heat, whisking until the caramel is fully dissolved and smooth.
4

Add the reserved milk with cornstarch and whisk until the mixture thickens to a pudding-like consistency.
5

Once thickened, add the two tablespoons of sour cream and whisk. Pour into small cups and top with caramel chips if desired.