Chocolatier, I am certainly not good with the oven, and fluffy desserts haven't been my best friends of late. The oven and I haven't seen eye-to-eye for months now. But I guess it was time I manned up and showed the dreaded oven who's the boss in the kitchen.
It started with a simple idea - "why not remove the chocolate from the Bonet recipe?" Hmm..I suppose I should have taken more time to think than to just rush into it, but we all need to do some crazy things once in a while in the kitchen.
Caramel Pudding recipe:
HERE and just don't forget to omit the chocolate and cocoa. Add in a tiny bit of vanilla extract. I also added red wine instead of rum (as red wine is more fruitier than rum in taste, which is very intense) and do exactly as mentioned in the Bonet Recipe.
Note: I friggin forgot to add powdered biscuits but it was ok, I just had to cook 15 min more than usual. \
|See how light it is? It cuts right through and not at all sticky|
Result: A smooth,fluffy Caramel Pudding with a velvety texture. In case you haven't figured out why I called it a 'Brave Caramel Pudding' is cause I forgot to add powdered biscuits and it had to bake in the oven a stipulated 15 min more than usual coz of my blunder. And despite it, it came out light and perfect! Bravo, Pudding, Bravo!
Tip: Eat it cold. Refrigerate it for a day or 4 hours at least and serve. It tastes amazing chilled!