I tend to keep my meals relatively simple, but sometimes I feel like showing out in a big way. My creative juices start pumping, my salivary glands initiate, and my stomach usurps control of my brain. That’s how this multi-layered caramel pudding was created.
I’ve noticed that in food science, and in other sciences, people tend to isolate mechanisms. We often ignore the fact that if it were not for the coalescence of many chemical and physical processes we could not produce amazing food.
Puddings are a perfect example of the combination of many mechanisms in food. Pudding utilizes the coagulation of egg and milk proteins when heated to create a thickened product/gel making it a custard. However, it also utilizes the gelatinization of starches to thicken as well.
In addition, this caramel pudding uses supersaturation and pyrolysis to create caramel. Caramel provides huge flavor and it also provides a small amount of thickening as well because it is a supersaturated solution.
1 cup sugar
1/8 tsp of cream of tartar
1/4 cup water
1/2 cup heavy cream
1 ½ cup of milk
1 teaspoon gray sea salt, crushed or kosher salt
3 egg yolks
4 tsps of cornstarch
2 tsp of vanilla extract
Chocolate- 8 oz
- In a heavy-bottomed saucepan, combine the sugar, cream of tartar and water over medium-low. Cover and wait until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
- Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter and salt.
- After the butter is completely melted, add 1 cup of milk.
- Bring this mixture to a simmer.
- Whisk the egg yolks, corn starch, and 2 tsp of vanilla extract.
- Temper the caramel mixture into the egg yolks.
- Return to pot on medium heat and cook until thick.
- Melt chocolate then pour chocolate into 4 vessels. Allow the chocolate to become solid.
- Add the pudding mixture to the top of the chocolate then refrigerate for 3 hours at least.
- Top with toasted marshmallows (Broil marshmallows in oven for a few seconds).