Recipes

Brown-Sugar Pudding

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Brown-Sugar Pudding

Brown-Sugar Pudding

amanda

Equipment

  • Brown Sugar Pudding Maker - Ideal for making creamy brown sugar puddings without lumps. The mold comes with stainless steel components that are dishwranser safe.

  • 8 Quart Slow Cooker - Perfect for baking, stewing and simmering; great for recipes that require cooking at low temperatures.

  • 8 Inch Silicone Baking Mat - Non-stick silicone mat that provides even heat distribution for baking delicate pastries, desserts like brown sugar puddings.

  • Stainless Steel Mixing Bowl - Ideal for mixing and whisking ingredients; with a capacity of 3 quarts, it's perfect for recipes requiring large volumes.

  • Digital Kitchen Scale - Ensures accurate measurement of ingredients; helpful for precision baking.

  • Rubber Spatula - Ideal for mixing batter, folding in ingredients and scraping bowls; durable and dishwasher safe.

  • Silicone Ice Cube Tray - A versatile tool that can be used for freezing desserts like brown sugar pudding into individual portions.

  • Electric Stand Mixer - Handy appliance for mixing, beating and kneading ingredients; comes with various attachments suitable for different recipes.

  • Oven Thermometer - Ensures your oven is at the right temperature for baking; can save you time and ensure even cooking.

  • Large Mixing Bowl - Essential for combining ingredients, especially in recipes that require larger volumes like desserts or dough.

  • Instant-Read Kitchen Thermometer - Measures the internal temperature of your brown sugar pudding, ensuring it's cooked to perfection.

Ingredients

  • 2 cups half-and-half

  • 3/4 cup packed dark brown sugar

  • 2 tablespoons cornstarch

  • 2 large egg yolks

  • 1/4 teaspoon salt

  • 1 tablespoon unsalted butter

  • 1/2 teaspoon vanilla

  • 1/2 cup chilled heavy cream

  • 1/4 cup chilled sour cream

Instructions

1

Instruction 1

Stir together half-and-half, brown sugar, and cornstarch in a 2- to 3-quart heavy saucepan and heat over moderate heat, stirring occasionally, until sugar is dissolved and mixture is heated through (do not let boil).
2

Instruction 2

Whisk together yolks and salt in a medium bowl until smooth, then add hot half-and-half mixture in a slow stream, whisking. Return mixture to saucepan and cook over moderate heat, whisking, until mixture just reaches a boil, then boil, whisking, 1 minute (mixture will thicken). Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter and vanilla until butter is incorporated. Set bowl in a larger bowl of ice and cold water and chill, stirring frequently, until pudding is cool, about 10 minutes.
3

Instruction 3

Beat heavy cream with sour cream in a bowl with a whisk until mixture just holds stiff peaks.
4

Instruction 4

Divide pudding among 6 small bowls, then top each serving with a generous dollop of cream.
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