The Real Caramel…

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Caramel is one of my favorite things…its used in a variety of desserts and baking confections including candies and custards.  Caramel is made by heating sugar very slowly to remove the water causing the molecules to break down and reform into compounds with a characteristic color and flavor.

That said…which is a little too scientific for me…

It’s just something every cook needs to learn.  How to caramelize sugar..!  Know there might be some controversy here…especially in the definition of caramel above…folks…its removing water…not adding water.  You will read a variety of recipes for caramel that have you add water to the sugar and cook it till it browns.  That for me is not caramel…for this reason.  You just don’t get that wonderful flavor or color if you add water to your sugar…it’s just not the same.  It is easier…but believe me…it’s just not as tasty as it can be if you leave your comfort zone and burn that sugar in the right way.

Now…this takes patience…along with your utmost attention to the task at hand.  It doesn’t mean leaving the sugar on the burner to fend for itself while you send a text…take a call…or run to the bathroom.

You’ve gotta be right there…spoon…spatula…potholder…at hand…ready to move at just the right second.  Cause let me tell you what…you’ve never seen trouble till you’ve seen…smelled…and had to clean up burnt to a crisp sugar.  That stuff adheres to your cooktop…spoon…spatula…and pan…and makes it seem you would have to use a jackhammer to remove it.

Having said all that…this is what to do…

First…you need a really heavy pan.  I use a heavy Calphlon 4 quart saucepan and have used cast iron cookware.  Sugar burns very easily and if you will use a heavy pan you will have better results.  Pour your sugar into the pan and cook over high heat until the sugar begins to melt and brown.  Turn your heat down to medium high.  Just swirl your pan around or you can use a wooden spoon or heat resistant spatula and stir the sugar.  If you stir it…the sugar will clump…but keep on stirring and it will melt.

As the sugar melts it will start to turn a brown amberish color.  This is where it gets a little tricky…you want it to cook enough to get that really caramel flavor…but not enough for it to burn.  It should be this color…a clear dark coppery brown…when you start to see this color…remove your pan from the heat. 

Set it aside and don’t worry …if you stirred it and you have the sugar clumps and they have not melted at this point…give it a minute…keep stirring and they will melt even if your pan is off the heat.  If you are not sure about the color take the pan off the heat…you can always put it back on the heat if you want more color…but if its black…its burnt…ruined…throw it away and start over.

OK…now that you have your caramel…we are going to make caramel pudding.  Stir your caramel a little as it is very hot to let it cool for a few minutes.  Then add three cups of milk.  Make sure your pan is still off the heat source…and don’t be alarmed by what is happening in your saucepan.

The caramel is going to be a hardened chunk in your milk and the whole chunk is probably adhered to your spoon.  Put your saucepan back on medium heat and gently stir the mixture until the caramelized sugar begins to melt in the milk as it heats.  After most of it is melted pour very slowly the remaining milk that you have whisked together with the cornstarch into the saucepan.  Be sure and whisk the two mixtures as you pour.  Whisk until the mixture starts to thicken.  Be sure that you are whisking so the pudding won’t stick and burn on the bottom of the pan. 

At this point if you are a beginning cook take your pan off the burner and set it aside.  Take a spoonful of the caramel mixture and whisk into the beaten egg yolks.  Whisk in about two more spoonfuls to temper your eggs and then whisk the entire egg mixture into the thickening carmel mixture.

Put your pan back on the burner if you removed it and cook the mixture for a couple more minutes.  Be sure and whisk as you cook it so it won’t burn on the bottom of the pan.  Your pudding with thicken a little more as it cooks.  Remove from the heat and add your butter and vanilla. 

Whisk until very smooth and pour the pudding into individual serving dishes.  Cover with plastic wrap and chill for several hours or overnight.  Pudding really takes on a more caramel flavor if it is chilled 24-48 hours.

You can also serve it with a big dollop of whipped cream or use the pudding to make the filling for a caramel pie!

From my kitchen to yours…Leah

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